Stuffed Eggplant with Tomatoes and Butter

1 medium eggplant
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons minced onion
1 can (14.5 ounces) tomatoes
1 teaspoon salt
1 cup soft bread crumbs

Wash eggplant and cut in half. Scoop out pulp to about 1/2 inch of the skin. Dice pulp. In a skillet, melt butter with olive oil over medium heat. Add onions and sauté for 2 minutes; add eggplant pulp, tomatoes, bread crumbs, and salt. Mix well; fill eggplant shells. Bake at 375º until browned, about 30 minutes.

Recipe serves 4.

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