soft bread crumbs
whole onions, cooked and buttered
Wash eggplant, cut lengthwise into halves and scrape out centers, leaving 1/2 inch shells.
Cook pulp in small amount of water until tender, mash and drain.
Melt butter, blend in flour, add milk gradually and cook, stirring constantly until thickened.
Add mashed eggplant, cheese, crumbs, onion, catchup and egg yolks.
Season. Fold in beaten egg whites and fill shells.
Bake in moderate oven (350 degrees F.) 1 1/4 hours.
Place hot shells on large plank, surround with onions and tomato halves. Force hot mashed potatoes through a pastry tube for a border.
Heat in 350 degree F. oven 10 minutes. Garnish with parsley.