Eggplant Balls

Makes 36 
2 tablespoons margarine
1/2 bunch green onions, sliced
1 small white onion, chopped
1/2 bell pepper, chopped
1 pound raw shrimp, peeled (chopped if large)
2 large eggplants, peeled, chopped, cooked
Tony Chachere's Creole Seasoning
2 eggs, beaten
Italian bread crumbs
¼ cup grated Parmesan 

Melt margarine; saute onions and bell pepper until soft. 
Add shrimp and cook until pink. 
Add eggplants and creole seasoning; cook over low heat 
for 10 minutes. Drain excess liquid.
Add eggs; when cooked, add bread crumbs and cheese 
to thicken. 
Form into balls and heat on baking sheet for 10 minutes in 
350-degree oven. 

May be frozen before baking.