Stuffed Eggplant

Directions

1. 1
   Cut eggplant in half lengthwise.
2. 2
   Scoop out inside, being careful not to break shell.
3. 3
   Cook pulp well in a small amount of salted water.
4. 4
   Mash and season with black pepper to taste.
5. 5
   Add cracker crumbs, cream and butter.
6. 6
   Mix well.
7. 7
   Pour into shells and sprinkle with grated onion, then grated cheese and paprika. Place in shallow pan with about 1/4-inch water.
8. 8
   Bake thirty minutes at 350°.