Recipe - Coquille Lindey

2 ea 1lb Eggplants 1 ea Egg 5 ea French bread, medium
slices 2 tablespoon Butter 4 tablespoon Butter 2 tablespoon Minced onion 2 md Onions,
chopped 2 tablespoon Flour 6 ea Scallions or green onions One half c
Scalded milk Chopped 1 ds White pepper Three fourths lb
Shrimp
1 ds Nutmeg

Boil eggplant until tender, approximately 30 minutes. Peel; cut in half;
remove seeds and chop finely. Wet bread; let stand. Saute both kinds of
onions in butter until clear. Add chopped raw shrimp and simmer about 10
minutes. Squeeze moisture out of bread and chop. Add bread to shrimp
mixture and cook a few minutes. Add chopped eggplant, salt and pepper to
taste, and 1 slightly beaten egg. Prepare sauce by cooking onion in butter
until soft. Blend in flour. Add milk. Stir till thick. Remove from heat.
Add seasoning. Blend sauce into shrimpeggplant mixture. Spoon into shell
and bake at 350 F until lightly brown. Sprinkle with parsley.