1 med. egg
1 clove garlic, minced
3 tbsp. butter
1/4 c. pitted ripe olives, chopped
2 tbsp. lemon juice
3/4 c. Provolone cheese, shredded
1/3 c. onion, chopped
1 tbsp. parsley
3/4 c. soft bread crumbs
2 tbsp. cooking oil
1/4 tsp. dry basil
4 to 6 tomato slices

Heat oven to 350 degrees. Half eggplant lengthwise and scoop out all but 1/4- inch. Cook shells in boiling water about 20 minutes, or until tender. Drain and put aside. Chop uncooked pulp finely; cook with onion, garlic and parsley in butter until tender. Stir in bread crumbs, olives, 1/2 teaspoon red pepper seeds, oil, lemon juice, basil, 1/4 teaspoon salt, 1/2 cup cheese and egg. Pile onto shells. Bake, covered, for 30 minutes. Remove from oven and top with tomato slices, brush with oil and top with remaining cheese. Return to oven and bake 5 to 10 minutes, uncovered.