|Minced onion||2 Tablespoon|
|Chopped tomatoes/Canned tomatoes||1 Cup (16 tbs)|
|Bread crumbs||1 Cup (16 tbs)|
Wash the eggplant and cut in half .
Scoop out the pulp to 1/2 inch of the skin Dice the pulp.
Brown an onion in fat, add the eggplant pulp onion tomatoes, bread crumbs, and salt.
Mix well and fill the eggplant shells with the mixture.
Bake in a moderately hot oven (375Â° F).
until browned, or about 30 minutes.