Stuffed Egg Plant with Sugar

• 2 egg plants.
• ¼ lb. dried breadcrumbs.
• 2 dessertspoons

Divide the egg-plants in half lengthwise. Remove the pulp, chop, add breadcrumbs, sugar and pepper. Stuff the four halves very abundantly. On each one place a piece of butter the size of a large walnut and 1 tablespoon of water and cook in a moderate oven for ½ hour.