2 eggplants or 4 mirlitons or 4 squash
1 c. soft bread crumbs
1 lg. onion, finely chopped
1 clove garlic, minced
3 tbsp. butter
1/2 tsp. salt
Dash of black pepper
1 egg, well beaten
1/2 c. buttered bread crumbs
1 tsp. chopped parsley
1 sprig thyme

Simmer eggplants, mirlitons, or squash in salted water until tender. Cut each in half, remove seeds from mirlitons and squash and carefully spoon out pulp. Chop pulp and add bread crumbs. Saute onion and garlic in butter over medium heat until tender, about 5 minutes.

Stir in pulp, salt and pepper; continue cooking for 5 minutes, stirring frequently. Cool. Add egg, parsley, and thyme and mix thoroughly. If desired, add one of the variations listed below. Fill vegetable shells and sprinkle top with buttered crumbs. Bake in 375 degree oven for 25 minutes. Yield: 8 servings.

SHRIMP STUFFING:

Add 1/2 to 1 pound cooked shrimp, coarsely chopped.

HAM STUFFING:

Add 1/2 pound cooked ham, coarsely chopped.

BACON STUFFING:

Add 4 strips crisp bacon, crumbled.