Stuffed Eggplant (version XXI)

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1 large eggplant or two medium eggplants
juice of 1/2 lemon
1 chopped onion
1/2 pound cheddar cheese, grated
2 eggs, well beaten
1 cup fine, dry bread crumbs
1/2 cup milk
salt, pepper, dried basil to taste

Halve and parboil eggplant with lemon juice for 15 minutes. Drain.

Scoop out the meat and mash. Reserve shells.

Mix onion, cheese, eggs, bread crumbs, milk and seasonings and mix with mashed eggplant.

Stuff shells. Bake at 350º F. for 30 minutes, until bubbly.

Serves 4



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