1 eggplant
1 sm. onion
1/2 stick butter
1 c. cornbread stuffing mix (Stove Top)
Salt and pepper
Garlic powder to taste
1/2 c. Parmesan cheese
1/4 tsp. sage

Cut eggplant lengthwise and scrape out pulp, cook in saucepan with 1/2 cup water. Simmer 10 to 15 minutes. Saute onions in small amount of butter, add to cooked pulp. Add 1 cup cornbread stuffing. Mix well, add salt and pepper, 4 or 5 dashes of garlic powder, 1/2 cup Parmesan cheese and 1/3 teaspoon sage. Mix and add 1/2 stick butter. While still hot, restuff and bake at 350 to 400 degrees for 40-50 minutes. Serves 4.