Baked Egg Plant

• Mashed egg plant
• 2 tablespoons butter or fat
• ¼ onion, cut fine

Parboil egg plant until tender, but not soft in boiling, salted water. Cut in half crosswise with a sharp knife. Scrape out the inside and do not break the skin.

Heat 1 tablespoon butter or fat, add the onion, brown, then scraped egg plant, bread crumbs, salt and pepper to taste and the egg