Baked Stuffed Eggplant With Bread Crumb Filling

Ingredients

• 1 eggplant
• 1/2 cup bread crumbs
• 2 tbsp butter
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 egg yolk
• 1 tbsp tomato juice (optional)
• 1/4 cup water

Method

1. 1 Boil the whole eggplant for 10 minutes. Cut in half lengthwise and scoop out the seeds.
2. 2 Mix bread crumbs, butter, salt, pepper, egg yolk, and optional tomato juice to make the stuffing.
3. 3 Fill the eggplant halves with the stuffing. Tie each half securely with kitchen string.
4. 4 Place eggplants in a Dutch oven with a little water. Bake at 350°F for 30 minutes, basting with butter.
5. 5 Remove eggplants. Thicken the pan juices into a gravy and pour over the dish before serving.