Stuffed Eggplant (version XVIII)

1 eggplant
2 tablespoons butter
salt and pepper
1/2 cup water
2 cups crumbs

Cut the eggplant in half lengthwise and scoop out the center pulp, leaving the rind about one-half inch thick so that the shape may be firm. Cover the shells with cold water. Chop the pulp fine, season it with salt and pepper, add butter and cook in a frying pan for ten minutes, stirring well, then add water and one cup of bread crumbs. Drain the shells, sprinkle the interior of each with salt and pepper and fill them with the mixture. Spread one cup of crumbs on the surface of the mixture, place the two pieces of plant in a baking dish or deep pan, and pour enough hot water into the pan to come one-third up the sides of the plant. Bake one hour, and serve hot.

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