Stuffed Eggplant - cooking recipe

Ingredients

2 medium eggplant
1 Tbsp. butter
1/3 c. bread crumbs
1 onion, chopped fine

Preparation

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.