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Ingredients:
- 1 medium eggplant
- 1 to 2 tablespoons butter
- 2 tablespoons minced onion
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon salt
- 1 cup soft bread crumbs
Preparation:
Wash eggplant and cut in half. Scoop out pulp, leaving a 1/2-inch thick shell. Dice the scooped out pulp. In a skillet, melt butter over medium-low heat. Add onions and sauté for 3 to 4 minutes; add eggplant pulp, tomatoes, bread crumbs, and salt. Mix well; fill eggplant shells. Bake at 375° until browned, about 30 minutes.
Eggplant Recipe serves 4.
Eggplant Recipe serves 4.
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