5 sm. young eggplants
2 tbsp. cooking oil
1/2 c. chopped onion
1 med. tomato, chopped
1/4 c. ground beef
1/4 c. ground pork
1 tsp. salt
1/4 tsp. black pepper
2 eggs, beaten
1/2 c. dry bread crumbs
Cooking oil for frying

Broil or bake eggplants until tender. Peel skin and mash, leaving stems on; set aside.

Heat oil in a skillet and saute onion. Stir in tomato, meats, salt, and pepper. Cover and cook for 15-20 minutes.

Spoon 1/5 of the meat mixture inside each eggplant. Dip in beaten eggs and roll in bread crumbs. Fry until golden brown in hot cooling oil to cover.

NOTE: Chopped shrimp may be substituted for meat.