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Stuffed Eggplant

Wash and dry six eggplant; cut off the tops without detaching, so they will serve as lids. Scoop out all the insides and season inwardly with salt and pepper. Take one medium-sized onion, peel and chop very fine and put in a saucepan with half an ounce of butter and cook for three minutes over a brisk fire, taking care not to brown it; add six chopped mushrooms and one ounce of sausage meat, season with salt and pepper and cook for three minutes longer, stirring constantly. Now put in the insides of the plant, finely chopped, one teacupful of breadcrumbs and one teaspoonful of finely-chopped parsley; mix thoroughly and cook for two minutes longer, or until the preparation commences to boil. Turn it into a basin when cold, stuff it into the eggplant skins, replace the lids, put the plant gently on a dish, cover with buttered paper and bake in a moderate oven for eighteen minutes.