Eggplant with Shrimp Casserole

2 eggplants (peel cut and soak in salt water 30 minutes, then cook until done)

2 med. onions, chopped

1/2 cup celery, chopped

1 med. bell pepper, chopped

1/4 cup bread, soaked in milk, then squeezed

2 eggs

1 tsp. lemon juice

Salt and pepper to taste

1/2 cup Romano cheese,, grated

2 lbs. shrimp (cleaned and deveined)

2 strips bacon, fried and crumbled

Fry bacon. Remove and in the bacon drippings saute the onion, celery, bell pepper, garlic. Add shrimp and cook for a few minutes. Mix all the ingredients together, reserving half the cheese. Place the mixture in a buttered casserole and add remaining cheese on top. Bake in 350F degree oven for 45 minutes.

Serves 6

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Cajun Country -- New Iberia, Louisiana