Peel eggplant and cut into cubes. Sprinkle salt on eggplant and soak 30 minutes. Drain. Steam eggplant until tender. Mash slightly. Saute vegetables in butter and olive oil until soft. Add eggplant, shrimp, seasonings and cook stirring often, about 10 minutes. Add shrimp soup, onion tops, parsley and bread crumbs. Pour into an oblong Pyrex dish. Bake at 350F until hot.