Stuffed Eggplant

Directions

1. 1
   Wash and cut the eggplant in half lengthwise.
2. 2
   Remove as much of the white portion as possible without breaking the shell.
3. 3
   Cut the pulp into small pieces and cook in small quantity of hot water for 10 minutes, or until tender.
4. 4
   Drain.
5. 5
   Mix together the melted butter and bread crumbs.
6. 6
   Reserve 1/2 of the crumb mixture for the topping.
7. 7
   To the remaining crumbs add the onion, beans, salt, pepper and the eggplant pulp.
8. 8
   Mix thoroughly.
9. 9
   Pile lightly
10. 10
    into the eggplant shells.
11. 11
    Top with remaining crumb mixture.
12. 12
    Place in a shallow baking dish.
13. 13
    Pour a few tablespoons of hot water around the shells to keep them from sticking.
14. 14
    Bake in 350 degree oven for 30 minutes.
15. 15
    Serve hot.