Cut the eggplant lengthwise and scoop out the pulp with a tablespoon. In a saucepan cook the pulp until tender. In a skillet heat a small amount of butter and fry the sliced onion.
In a bowl mash the cooked eggplant and add the fried onion, egg, and enough bread crumbs to thicken. Fill the empty eggplant shells with the mixture. Sprinkle bread crumbs over the top and dot with butter.
Bake in a 350 degree oven for 2 minutes.
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