Stuffed Eggplant - cooking recipe

Ingredients

2 small eggplants
2 Tbsp. oil
2 Tbsp. minced onion
1 c. bread crumbs
1 tsp. salt
4 medium fresh tomatoes, peeled and chopped

Preparation

Wash eggplants and cut in half.
Scoop out pulp to about 1/2-inch of skin.
Brown onion in oil.
Dice pulp.
Add pulp, tomatoes and bread crumbs together with browned onion.
Fill eggplant shells with mixture.
Bake for 30 minutes at 375\u00b0. Serves 4.