Greek Eggplant

I can take or leave Egg plant.

Greek Eggplant
Mrs. Lloyd L. McCullough

1 large firm eggplant
1 Tablespoon bread crumbs
1 Tablespoon butter
1 small onion
1 small tomato
salt and pepper
1 teaspoon sugar

Split eggplant in half lengthwise. Hollow out shell leaving firm wall. Chop pulp very fine. Add crumbs, butter, chopped onion and tomato. Stuff shells with mixture. Dot surface with butter and bake until tender. Do not allow halves to collapse.