Stuffed Eggplant - cooking recipe

Ingredients

1 eggplant
2 Tbsp. butter
1 c. bread crumbs
1 egg, well beaten
1/2 green pepper, chopped
1 onion, chopped
1/2 tsp. each: salt and pepper
4 Tbsp. milk
1/4 c. additional bread crumbs (for topping)

Preparation

Cut the eggplant in half lengthwise and scoop out.
Chop pulp very fine.
Add butter, onion and green pepper; cook slowly until very tender.
Remove from stove.
Beat the cup of bread crumbs and seasoning into it, then the well beaten egg.
Add milk (enough to make a thin batter); put back into the hulls.
Sprinkle with bread crumbs and brown in oven for about 15 minutes at 350\u00b0.
Makes 4 servings.