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.