Stuffed Eggplant

Directions

1. 1
   Wash eggplants and cut in half.
2. 2
   Scoop out pulp to about 1/2-inch of skin.
3. 3
   Brown onion in oil.
4. 4
   Dice pulp.
5. 5
   Add pulp, tomatoes and bread crumbs together with browned onion.
6. 6
   Fill eggplant shells with mixture.
7. 7
   Bake for 30 minutes at 375°. Serves 4.