Put egg plant, whole, into kettle with plenty of water; simmer until tender; drain, peel and mash. Add bread crumbs, a little chopped onion, thyme, salt, pepper, a dash of cayenne, parsley and plenty of butter; grate over the top some bread crumbs and set into the oven to brown.

Stuffed Egg Plant

Cut the vegetables in half, lengthwise, leaving on the stems and parboil in salted water. Scoop out most of the inside; mash and add 2 eggs, a little bacon, a few mushrooms, also the stems, a little chopped onion and parsley, pepper, salt and bread crumbs soaked in stock or hot water. Fill the halves with this; place in a buttered pan; add a little oil to each and bake 40 minutes.

Stuffed Egg Plant

Cut in half and remove center; parboil until tender. Chop a large tomato, an onion, a little parsley and add to the part removed; also 2 or 3 beaten eggs, bread crumbs, salt and pepper. Fill the skins, roll in cracker crumbs and bake till brown.

Stuffed Egg Plant

Proceed as above, using a plain stuffing made with 3 rolled crackers, 1 beaten egg, salt, pepper and butter, added to the cooked centers. Fill the shells; cover with cracker crumbs, bits of butter, and bake 1/2 hour.

Fried Onions

Peel and cut into thin slices; put into a frying pan containing butter or pork drippings. Cover and stir often to prevent burning. Season with salt and pepper.