Stuffed Eggplant

Ingredients

• 1 large eggplant
• 1 onion diced
• 1 12 c bread crumbs
• 1 12 lb shrimp cleaned and coarsely chopped
• 3 Tbsp parsley flakes
• 1 tsp garlic powder
• 2 Tbsp butter or oleo

Directions

1. Parboil the eggplant whole
2. Let cool and cut in half lengthwise
3. Scoop inside out leaving about 12-inch around side and bottom
4. Chop the pulp
5. Saute onion butter parsley flakes and garlic powder until wilted
6. Add shrimp and cook 3 minutes more
7. Add eggplant pulp and 34 cup bread crumbs and shrimp and ingredients
8. Cook on low heat until done 5 to 10 minutes
9. Fill hull and sprinkle rest of bread crumbs on top
10. Add a strip of bacon on each one
11. Bake in oven until bacon is done and bread crumbs are toasted