Shrimp & Eggplant Casserole

Soak eggplant in cold, salted water. Weigh down with a plate for 15 minutes. Drain and pat dry. Boil in 2 quarts water until tender 10-15 minutes. Drain, mash and set aside. Heat butter and saute onions, garlic and green onions until transparent. Add eggplant, shrimp, bread crumbs, parsley, salt and pepper and tomatoes. Blend over heat for 3 to 5 minutes. Pour into 2 quart casserole. Sprinkle with Parmesan cheese. Bake uncovered for 25 minutes or until bubbly hot at 375 degrees.