BAKED EGGPLANT

Ingredients

• 2 medium Eggplant
• 1 tablespoon Salt (Quantity estimated (not specified in original recipe))
• 1 tablespoon Butter
• 1 small Onion
• 1/2 cup Bread crumbs
• 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 1 Egg yolk
• 2 tablespoons Butter (For basting, quantity estimated (not specified in original recipe))
• 1/4 cup Cracker crumbs (optional) (For topping, quantity estimated (not specified in original recipe))

Instructions

1. 1Bring a large pot of salted water to a boil. Add the eggplants and parboil until tender, but not soft, about 10 minutes. Remove from water. Let cool slightly. Cut the eggplants in half lengthwise with a sharp knife. Scoop out the inside, leaving the skin intact.
2. 2Heat 1 tablespoon of butter in a skillet over medium heat. Add the minced onion and cook until softened and lightly browned, about 5 minutes. Add the scraped eggplant flesh, bread crumbs, salt, and pepper. Cook for 2 minutes, stirring to combine. Remove from heat and stir in the egg yolk.
3. 3Preheat oven to 350°F (175°C). Refill the eggplant shells with the filling. Place the filled eggplant halves in a baking dish. Baste with melted butter or sprinkle with cracker crumbs and dot with bits of butter. Bake for 30 minutes, or until the eggplant is tender and the topping is golden brown, basting frequently.