Eggplant With Mac Nuts

Directions

1. 1
   Halve each eggplant and scoop out the pulp, leaving a 1/4-inch thick shell.
2. 2
   Dice the pulp finely.
3. 3
   Heat oil in a skillet and cook onion and garlic in it until tender.
4. 4
   Add eggplant pulp and cook slowly until lightly browned and almost tender.
5. 5
   Season with salt and pepper.
6. 6
   Add tomato and Worcestershire and simmer 3 minutes.
7. 7
   Stir in eggs and nuts and use to stuff eggplant shells. Top with bread crumbs.
8. 8
   Set in an oiled shallow roasting pans. Bake at 375° for 25 minutes or until shells are tender.
9. 9
   Serves 6.