Well - the list is taking entirely too serious a thread for me today - so, I offer the following for Lent (eggplant being an early spring veggie in Florida as opposed to late fall in more northern climes:

SHRIMP STUFFED EGGPLANT
Printer version of this recipe

Cut lenthwise and remove the flesh from a large eggplant, leaving shell and about 1/2 inch thick rind. (Place upside down in water until ready to use)

Chop up the removed part and set aside.

Saute 1/2 lb of large shrimp (peeled and cleaned) 1-2 minutes - just till pink.

Saute 1 chopped onion, 1/2 cup parsely 1/2 tsp thyme leaves 1/2 tsp oregano.

Add the chopped eggplant, 1 chopped tomato, 1/4 cup water, some salt and pepper; mix well and simmer - covered - for about 5 minutes.

Cut up the shrimp into thirds and add to the mixture along with enough Tabasco sauce to taste.

Place eggplant shells on oiled pan, sprinkle insides with bread crumbs and fill with eggplant/shrimp mixture and bread crumbs in alternating layers - ending with crumbs on top.

Dot with butter and bake for 20-odd minutes (until crumbs are browned).