2 c. diced eggplant
1/2 c. celery, diced
1/4 c. onion, chopped
1 egg, slightly beaten
1/4 c. bell pepper, diced
1/3 c. milk
2 tbsp. butter
1 c. bread crumbs
1/2 tsp. garlic powder
1/2 tsp. seafood seasoning
1 c. shrimp, uncooked and deveined
1/2 c. cheese, shredded

Cook eggplant until tender in small amount of boiling salt water. Saute celery, onion, and bell pepper until tender. Add drained eggplant to mixture. Saute lightly. Remove from heat and add egg, milk, seasonings, and uncooked shrimp. Pour in a greased 1 quart baking dish. Dot with butter. Sprinkle with bread crumbs and cheese. Bake at 350 degrees for 30 minutes.