Directions:
Parboil eggplant until tender, but not soft, in boiling salted water.
Cut in half crosswise with a sharp knife. Scrape out the inside and do not break the skin.

Heat one tablespoon of butter, add a minced onion, brown, then scraped eggplant, bread crumbs, salt and pepper to taste and an egg yolk. Mix well together, refill shells, place in dripping pan in oven--baste with butter or sprinkle cracker crumbs on top with bits of butter--baste often and brown nicely.