Melt 6 tablespoons butter over medium heat in a Dutch oven until bubbling.
Sauté the yellow onions in the butter until starting to clear, about 5 to 8 minutes.
Add the garlic and saute until the garlic is aromatic, probably about 2 minutes.
Add green onions, salt and pepper and 2 tablespoons of creole seasoning. Mix well and cook about 2 minutes.
Crush the tomatoes by hand as you add them to the Dutch oven and mix well. Don't add any accumulated liquid from the tomatoes. Saute for about 5 minutes.
Squeeze out any moisture that has accumulated with the eggplant. Add the eggplant cubes to the Dutch oven a little at a time but don't add any of the water that has gathered in the bottom of the bowl. Mix the eggplant cubes and sauteed onions together very well.
Lower the heat to medium and simmer until the eggplant is starting to soften and the accumulating liquid is cooking off, which will take about 15 minutes.
When the eggplant is soft and starting to reduce, smash it down with a wooden spoon.
Add the shrimp and mix well. Continue to cook, uncovered, for about 10 or 15 minutes or while the liquid evaporates.
Remove from the heat and add the bread crumbs a little at a time and mix well. The eggplant mixture should tighten up a little, but don't overdo the bread crumbs. Taste for seasoning.