1 medium eggplant
1 tbsp. shortening
1 small onion, chopped
1 1/2 cups canned tomatoes
2 ribs celery, chopped
2 eggs
salt and pepper to taste
1 cup cracker crumbs
Holland Rush Crumbs
1 tbsp. butter

Scoop out eggplant, soak pulp in salted water for 2 hours. Drain and boil in fresh water until tender. Put through ricer. Melt shortening in 1 1/2 quart saucepan. Add eggplant and onion. Cook about 5 minutes. Add tomatoes, celery, egg, salt and pepper and cracker crumbs. Cook until dry. Stuff eggplant. Cover with Holland Rush crumbs. Dot with butter and bake at 350°F until brown.