Stuffed Egg Plant

1 medium sized egg plant, 3 medium onions, 1/2 cup rice (uncooked), 2 eggs, 3/4 cup butter or substitute, toasted bread crumbs.

Cut egg plant in half lengthwise, scoop out pulp and cook covered with water until tender. Drain. Chop onion fine. The amount of onion should equal about 2/3 the amount of egg plant pulp. Cook rice. Mix pulp and onion with 1/2 cup butter and simmer. Beat eggs well. Add rice and pulp mixture. Add toast crumbs until the consistency of dressing. Season to taste. Fill cases. Cover with crumbs and dot with remaining butter. Bake in moderate oven (350 degrees) long enough to brown. About 30 minutes.