1 large eggplant
1/4 cup finely chopped onion
3 tablespoons butter or margarine
1/2 cup breadcrumbs
salt and pepper to taste
1 1/2 cups cooked green corn, drained
4 slices of bacon
1 large eggplant
1/4 cup finely chopped onion
3 tablespoons butter or margarine
1/2 cup breadcrumbs
salt and pepper to taste
1 1/2 cups cooked green corn, drained
4 slices of bacon
Cut the eggplant in half lengthwise
Boil for 15 minutes in salted water
Drain
Remove the pulp without damaging the skin and finely chop it
Sauté the onion in butter (or margarine)
Combine the breadcrumbs, salt, pepper, and chopped eggplant pulp
Add the corn
Stuff the eggplant with the mixture and place in a baking dish
Bake in a hot oven for 20 minutes
Top with fried bacon slices
Serve in 4 portions.
