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Stuffed Eggplant, Provencale

Cut into even halves three very small, sound eggplants. Make a few incisions inside each piece without disturbing the peels; then gently drop them into boiling fat-inside parts downward-and fry for eight minutes. Remove them with a skimmer, and let drain on a towel for ten minutes again with cut parts downward. Then with a teaspoon scoop out all the meat and mince it fine. Chop very finely six medium-sized sound shallots, and fry them in a frying pan with half teaspoon butter for one minute, then add the scooped-out chopped meat, with a tablespoon finely chopped parsley, two tablespoons chopped canned mushrooms, half clove sound, finely crushed garlic. Season with one teaspoon salt, half teaspoon white pepper; adding also half ounce fresh bread crumbs, one gill tomato sauce and one whole raw egg. Thoroughly mix with a wooden spoon until well thickened. Then fill the six eggplant shells with the force meat. Arrange on a baking dish; spread over each a small quantity bread crumbs, with a few very little bits of butter on top, then set to bake in a brisk oven for fifteen minutes. Remove, dress on a hot dish and serve.