4 med. eggplant
2 lbs. shrimp, cut in half
1 lb. lean ground beef
1/2 stick butter
1 lg. onion, chopped fine
1 bunch green onions, chopped fine
Seasoned bread crumbs
2 cloves garlic, chopped fine
2 tbsp. chopped parsley
Salt and pepper to taste

Slice eggplant in half. Parboil 10 minutes. Drain and cool, then scoop out centers with spoon. Be careful not to tear skins. Place eggplant pulp in large bowl.

Brown ground beef in skillet. Drain grease and set aside.

Saute onion, garlic, green onion and parsley in small amount of cooking oil. Add eggplant pulp. If necessary, mash with spoon in pot. Add ground beef and butter. Simmer, stirring occasionally, for about 20 minutes. Add shrimp, cleaned and peeled. Simmer 10 minutes longer. Add bread crumbs to thicken. Salt and pepper to taste.

Fill each eggplant shell. Sprinkle tops with bread crumbs. Arrange in shallow dish. Bake at 350 degrees for 15 minutes or just to warm. Serve with French bread and salad. Serves 6-8.