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Stuffed Eggplant, Marseillaise

Cut three small eggplants into halves lengthwise, make a few criscross incisions in the meat of the plants without cutting the shells, then plunge in boiling fat, cut side downward, and fry for ten minutes. Lift up and lay on a towel, skin side up, let drain for five minutes, scoop out all the meat and finely chop. Heat a tablespoon melted butter in a saucepan, add a small chopped onion and fry for three minutes, then add the eggplant, with two seeded, peeled, red, fresh, chopped tomatoes. Season with a light teaspoon salt and three saltspoons pepper, add a teaspoon freshly chopped parsley and half bean finely chopped garlic. Mix well with wooden spoon and let cook for fifteen minutes, occasionally stirring meanwhile, then add four tablespoons fresh bread crumbs, mix well, and with this preparation fill up the six half shells. Place on a tin, sprinkle a little bread crumbs over, arrange a few little bits of butter on top, set in oven to bake for fifteen minutes, remove, dress on a hot dish and serve.