Stuffed Eggplant

Stuffed Eggplant

1 large eggplant or two medium eggplants

juice of 1/2 lemon

1 chopped onion

1/2 lb. cheddar cheese, grated

2 eggs, well beaten

1 cup fine, dry bread crumbs

1/2 cup milk

salt, pepper, dried basil to taste

Halve and parboil eggplant with lemon juice for 15 minutes. Drain.

Scoop out the meat and mash. Reserve shells.

Mix onion, cheese, eggs, bread crumbs, milk and seasonings and mix with mashed eggplant.

Stuff shells. Bake at 350° F. for 30 minutes, until bubbly.

Serves 4