1 lg. eggplant, peeled & cubed
1 tomato, chopped
1/2 stick butter
1 med. onion, chopped
1/3 c. peeled shrimp
Salt & pepper as desired
1/2 c. bread crumbs (or more as needed)
1/4 c. parsley, chopped

Saute onion and pepper in butter. Add chopped eggplant and tomatoes cooking over low heat until eggplant is tender. Add shrimp and cook 5 minutes longer. Mix in bread crumbs and salt and pepper. Place in baking dish and cover with additional crumbs and dot with butter. Bake at 350 degrees for 20 minutes. Yield: 4 to 5 servings.