2 med. eggplants
1 1/2 lbs. ground beef
1 s. onion, chopped
2 1/2 tsp. salt
1/2 tsp. garlic powder
1 tsp. dry basil
1 sm. can tomato sauce

Cut in half lengthwise, scoop out pulp (save 1/2 of shell). Dice pulp into saucepan with meat and onion. Saute until brown and tender, add 1/2 of salt. Sprinkle remainder of salt in shells, fill shells with mixture. Bake in foil-covered casserole 30 to 45 minutes at 375 degrees.