ALMA FRITCHIE'S SHRIMP-STUFFED EGGPLANT
Steps:
- Preheat oven to 375 degrees. Cut eggplant in half lengthwise. Scoop out pulp (reserve), leaving about 1/2" inside the skin. Parboil the shells 5 minutes. Drain, reserve. Chop eggplant pulp. Saute pulp with mushrooms and onion in butter over a medium heat for 10 minutes, stirring occasionally. Add salt, pepper and shrimp; mix well. Pile shrimp mixture into eggplant shells. Mix breadcrumbs and Parmesan cheese; sprinkle on shrimp. Bake 25 minutes and serve.
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