1/2 tbsp onion
2 tbsp butter
1 cp bread-crumbs
1 - After cooking the eggplant in boiling salted water for about 15 minutes, cut inn half crosswise with a sharp knife.
2 - Then, scraping out the pulp without breaking the skin, set aside the 2 shells and chop up the pulp.
3 - If onion flavor is desired, brown 1/2 tbsp onion chopped fine in 2 tbsp butter (or tried out bacon fat).
4 - Add to the melted butter (with or without the onion) the chopped pulp mixed with 1 cp bread-crumbs and seasoning
of salt and pepper.
5 - It may be necessary to stir in a little water or stock for moistening.
6 - Cook for about 5 minutes.
7 - A beaten egg may be added after cooling the mixture somewhat.
8 - The shellsw of the eggplant, filled with the mixture, should be spread on a layer of buttered bread-crumbs
and allowed to bake in a hot oven for about 25 minutes or until nicely browned.
9 - They should be basted frequently.