Stuffed Eggplant - cooking recipe

Ingredients

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

Preparation

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