2 lb. ground meat
1 lb. crayfish
1 med. onion
1 can cream of mushroom soup
3 c. bread crumbs
1 sm. bell pepper
1 1/2 c. cheddar cheese
1 lg. eggplant
2 c. butter

Put ground meat, onion, bell pepper and brown, drain the excess oil and let stand. Saute crayfish in butter add cream of mushroom soup. Let cook until crayfish becomes red, put aside. Peel eggplant and boil until soft. Mash eggplant and add mix all the ingredients. Place a layer of mixture and top with cheese and bread crumbs. Continue until all of the mixture has been used.

Bake in the oven for 25 to 30 minutes. Serve with a green salad and a cold glass of tea. You may substitute shrimp for the crayfish.