STUFFED EGGPLANT

1 Eggplant
1 cup soft Breadcrumbs
2 tablespoons Butter
Salt
1/2 tablespoon Onion, chopped fine
1 egg
Pepper, milk or water if necessary

Cook the eggplant in water for ten minutes, then cut a slice from the top and scoop out the pulp, taking care not to penetrate the skin, add the crumbs to the chopped pulp, cook the onion in the butter for five minutes, add to the chopped pulp and crumbs and add seasonings.  If necessary add a little milk or water to soften, cook for five minutes, cool slightly and add egg.  Refill eggplant, cover with buttered crumbs and bake for 25 minutes in a moderate oven.  Serves 8

Mrs. S. Stevens