1 med. eggplant
1 sm. onion, chopped
1 sm. green pepper, chopped
Buttered bread crumbs and butter
Mushrooms, chopped
1 egg, beaten
Salt and pepper to taste

Lengthwise cut slice from eggplant. Scoop out pulp leaving shell whole. Cook pulp in small amount of water until tender and squeeze out excess water. Combine sauteed onion, green pepper and mushrooms with salt and pepper egg, cooked pulp and enough bread crumbs to make stuffing. Place in shell and cover with buttered bread crumbs. Bake at 400 degrees until inserted knife comes out clean.