2 eggplants
2 medium onions, chopped
½ cup celery, chopped
1 medium bell pepper, chopped
¼ cup minced parsley
1 teaspoon lemon juice
4 pods garlic, chopped
Creole seasoning
Dash of red pepper
½ cup Romano cheese
1 cup bread crumbs
milk or water
2 teaspoons basil
Dash of Tabasco
1 teaspoon rosemary
2 eggs
2 strips bacon
2 lbs. shrimp, cleaned & devained

Peel, cut and soak eggplant in salt water for 30 minutes.
Meanwhile, fry bacon, remove, crumble and set aside.
Saute shrimp in bacon drippings 3 minutes. Soak bread
in milk or water, then squeeze. Mix all ingredients,
season to taste, and reserve half the cheese to sprinkle
on top. Place in buttered casserole dish and add remaining
cheese. Bake in 350 degree oven for 45 minutes.