Stuffed Eggplant - cooking recipe

Ingredients

1 large eggplant
3/4 c. cracker crumbs
2 Tbsp. butter
1/2 c. whipping cream
black pepper
2 Tbsp. grated onion
4 Tbsp. grated cheese
paprika

Preparation

Cut eggplant in half lengthwise.
Scoop out inside, being careful not to break shell.
Cook pulp well in a small amount of salted water.
Mash and season with black pepper to taste.
Add cracker crumbs, cream and butter.
Mix well.
Pour into shells and sprinkle with grated onion, then grated cheese and paprika. Place in shallow pan with about 1/4-inch water.
Bake thirty minutes at 350\u00b0.