Stuffed Eggplant à la American Style

Name: Stuffed Eggplant à la American Style
Yield: 4
Ingredients: 2 medium eggplants (250g each); '1/4 cup chopped onion; 3 tablespoons butter; '1 1/2 cups cornmeal, fresh or canned; salt and black pepper to taste; a few drops of hot sauce; '1/2 cup breadcrumbs; 2 tablespoons butter

1
2 medium eggplants (250g each)
2
'1/4 cup chopped onion
3
3 tablespoons butter
4
'1 1/2 cups cornmeal, fresh or canned
5
salt and black pepper to taste
6
a few drops of hot sauce
7
'1/2 cup breadcrumbs
8
2 tablespoons butter

Ingredients

1
2 medium eggplants (250g each)
2
'1/4 cup chopped onion
3
3 tablespoons butter
4
'1 1/2 cups cornmeal, fresh or canned
5
salt and black pepper to taste
6
a few drops of hot sauce
7
'1/2 cup breadcrumbs
8
2 tablespoons butter

Directions

1
Cut the eggplant in half lengthwise
2
Boil in boiling water for about 10 minutes
3
Remove the pulp and chop finely
4
Fry the onion in butter until soft
5
Mix with the eggplant pulp, cornmeal, salt and black pepper to taste, hot sauce, and breadcrumbs
6
Stuff the eggplant shells
7
Top with butter cut into small pieces
8
Bake in a preheated oven at 200°C for about 20 minutes
9
Serve in quarters.