Stuffed Eggplant - cooking recipe

Ingredients

1 large eggplant
4 Tbsp. butter
1 1/2 cups bread crumbs
1 small onion, finely chopped
1 cup cooked green beans (or other favorite vegetable)
1 tsp. salt
pepper to taste

Preparation

Wash and cut the eggplant in half lengthwise.
Remove as much of the white portion as possible without breaking the shell.
Cut the pulp into small pieces and cook in small quantity of hot water for 10 minutes, or until tender.
Drain.
Mix together the melted butter and bread crumbs.
Reserve 1/2 of the crumb mixture for the topping.
To the remaining crumbs add the onion, beans, salt, pepper and the eggplant pulp.
Mix thoroughly.
Pile lightly
into the eggplant shells.
Top with remaining crumb mixture.
Place in a shallow baking dish.
Pour a few tablespoons of hot water around the shells to keep them from sticking.
Bake in 350 degree oven for 30 minutes.
Serve hot.