Stuffed Eggplant - cooking recipe

Ingredients

1 large eggplant
1 Tbsp. butter
2 Tbsp. grated bread crumbs
1/2 c. minced ham
1/2 onion, minced
salt and pepper

Preparation

Cut eggplant in two.
Scrape out inside and put in saucepan with minced ham.
Cover with water; boil until soft.
Drain and add crumbs, butter, onion, salt and pepper to taste.
Fill each half of hull with mixture.
Add small lump of butter.
Bake for 15 minutes or, if preferred, omit ham, using more bread crumbs and mixing with beaten yolks of 2 eggs.
Serves 4.