Scoop out 1 medium eggplant. Sprinkle inside shell with salt, set aside. Boil eggplant in salted water (enough to cover) until done. Drain and mash. To that add 1 hard boiled egg, chopped fine, salt and pepper, 1 medium onion, chopped fine, 1 tablespoon butter, toasted bread crumbs and 1 raw egg. Beat well. Fill shell with mixture. Sprinkle freely toasted bread crumbs. Top with a little butter and bake 30 minutes at 350 degrees.