Eggplant a La Creole

My garden is running over with eggplant. My family liked this one and it is pretty easy to make. Peeling and deveining the fish is what takes so long.

• Ready In: 2 hrs 3 mins
• Serves: 4

Ingredients

• 1  lb  unpeeled medium shrimp
• 2  medium eggplants
• 3  tablespoons butter or 3  tablespoons margarine
• 1  large onion, chopped
• 1  cup  sliced fresh mushrooms
•  salt and pepper, to taste
• 1  teaspoon dried thyme
• 1 (10 3/4ounce) can  cream of mushroom soup
• 1⁄2 cup dry sherry
• 1  cup  fine dry breadcrumb
• 1⁄2 cup  grated parmesan cheese
• 2  tablespoons  chopped fresh parsley

Directions

1. Peel and devein shrimp, set aside.
2. Cut both eggplants in half lengthwise.
3. Scoop out the pulp, leaving about a 1/2-inch shell; chop the pulp and set aside.
4. Cook the eggplant shells in boiling water to cover for 2-3 minutes; drain and put shells in a 13x9 inch baking dish that has been sprayed with non-stick cooking spray.
5. In a big saucepan, melt the butter over medium-high heat.
6. Add in the reserved chopped eggplant, onion, mushrooms, salt, pepper, and thyme.
7. Stir frequently and cook for 5 minutes.
8. Add in the shrimp and cook 3-5 minutes or until the shrimp are pink; stir frequently.
9. Add in soup and sherry; stir to combine and take pan off heat source.
10. Add in breadcrumbs and half the parmesan cheese; stir to combine; adjust seasoning to taste.
11. Spoon mixture into eggplant shells.
12. Sprinkle evenly with remaining parmesan and parsley.
13. Bake at 350° for 15-20 minutes or until well heated.