1 egg
1 c. grated cheese
1/2 tsp. thyme
1/2 tsp. salt
1/2 c. diced celery
1 med. eggplant
3 bread slices
1 med. onion, chopped

Cut eggplant in half lengthwise. Cut up the eggplant which you scoop from inside. Leave shell about 1/2 inch thick to bake in later. Cook eggplant, onion and celery until tender. Add rest of ingredients, saving 1/2 the cheese for the top. Fill eggplant shell and sprinkle with cheese. Bake at 350 degrees for 30 minutes.