Stuffed Eggplant

Peel eggplant and cut into large chunks. In a large heavy pot with a minimum amount of water, cover and boil eggplant until tender. Add more water if necessary, but eggplant gives up a lot of water.

As the eggplant becomes tender, add the onion, celery and bell pepper. Add the garlic and Tabasco as the celery becomes tender. Add Italian and Cajun seasonings. Salt and pepper if necessary. You may want to adjust these seasonings for your particular taste.

Stir often until smooth but not mushy. Add the beaten egg carefully as not to scramble the egg.

Add the shrimp - continue to cook only until shrimp are pink, - then remove the pot immediately from the heat.

Add ˝ of the breadcrumbs and ˝ of the Parmesan cheese and mix well. Add additional bread crumbs if the mixture seems too moist. Pour into baking dish and sprinkle the top with the remaining breadcrumbs and Parmesan cheese. Dot the top with margarine or butter.

Preheat the oven to 325°F

Into the oven and cook uncovered for at least 25 minutes until brown and bubbly. Give it a little extra brown under the broiler if you wish.