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Ingredients
- 2 medium eggplant
- 1 Tbsp. butter
- 1/3 c. bread crumbs
- 1 onion, chopped fine
Method
- Boil the eggplant until soft.
- Cut eggplant in half; scoop out pulp and mash well.
- Simmer onion in butter until tender.
- Add the bread crumbs and salt and pepper to taste.
- Stuff pulp mixture back into eggplant shells and bake in a hot oven 15 to 20 minutes.