4 sm. eggplants
1/2 c. bread crumbs
1/4 c. minced chicken
2 tbsp. butter
1 egg
Desired salt
Paprika & cayenne

Boil eggplants 15 minutes, in salted water. Cut in halves lengthwise. (Be careful not to over boil eggplant.) Scoop out center. Drain well. Mix the scooped out part with chicken, salt, paprika, cayenne and raw egg (yolk and white). Fill eggplant shells with mixture, cover with butter and seasoned bread crumbs. Bake at low heat for 1 hour. Leftover meat or vegetables may be used in place of chicken. Serves 8.