Baked Eggplant Recipe
Boil four eggplants twenty minutes. Cut in halves lengthwise. Scoop out center. Drain. Mix one half cup bread crumbs, one quarter cup minced chicken, one quarter cup egg plant, two tablespoons butter, salt, paprika, and cayenne, and one egg. Fill eggplant shells with this mixture, cover with buttered and seasoned crumbs, and bake.