Stuffed Eggplant

Ingredients

• 2 medium Eggplant
• 6 cups Water (For boiling eggplant)
• 1 tsp Salt (For boiling eggplant)
• 1 cup Soft stale bread crumbs
• 2 tbsp Butter
• 0.5 tbsp Onion (Finely chopped)
• 3 slices Bacon (Optional)
• 0.25 tsp Salt (To taste, for filling)
• 0.25 tsp Black pepper (To taste, for filling)
• 2 tbsp Stock or water (If needed to moisten filling)
• 1 Egg (Beaten)
• 0.5 cup Buttered bread crumbs (For topping)

Instructions

1. 1In a large pot, bring salted water to a boil. Add the eggplants and cook for 15 minutes, or until slightly softened.
2. 2Remove the eggplants from the boiling water and let them cool slightly. Cut a slice from the top of each eggplant. Using a spoon, carefully remove the pulp, being careful not to damage the skin. Chop the pulp.
3. 3In a skillet, melt the butter over medium heat. Add the finely chopped onion and cook for 5 minutes, or until softened. Alternatively, cook the bacon until crisp, remove and crumble, reserving the bacon fat. Use the bacon fat in place of the butter. Add the chopped eggplant pulp and bread crumbs to the skillet. Season with salt and pepper. If the mixture seems dry, moisten with a little stock or water. Cook for 5 minutes, stirring occasionally.
4. 4Remove the skillet from the heat and let the filling cool slightly. Add the beaten egg and mix well.
5. 5Preheat oven to 375°F (190°C). Refill the eggplant shells with the filling. Cover with buttered bread crumbs. Bake for 25 minutes, or until the topping is golden brown and the eggplant is tender.