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Baked Eggplant

To bake, boil the whole eggplant in salted water for twenty minutes, halve it with a sharp knife, scoop out the centers; chop and mix this portion with bread crumbs, a little finely cut raw tomato, chopped parsley, onion juice and seasonings. Refill the shells with the mixture, cover with buttered crumbs and bake for half an hour in a hot oven.