6 med. eggplants
1/3 c. butter
1-2 onions, finely chopped
1/2 lb. ground lamb or beef
Salt and pepper
1 tbsp. parsley, chopped
1/2 c. tomato sauce
Grated cheese
Parsley, chopped
1 c. boiling water

Cut eggplant in half lengthwise. Scoop out pulp and chop. Fry the shells in a little butter until they begin to soften and transfer to a baking dish. Add all but 2 tablespoons of butter to butter remaining in skillet and saute onions until golden. Add meat and continue to cook until meat is browned. Add eggplant pulp, salt and pepper, parsley, and tomato sauce. Mix well and simmer until most of liquid is absorbed. Cool. Add grated cheese to taste and mix well.

Fill eggplant shells with the meat mixture and top each "little shoe" with additional grated cheese and chopped parsley. Dot with remaining butter. Add boiling water to pan and bake in moderate 350 degree oven until eggplants are soft. Serve hot. Serves 6.