Parboil them to take off their bitterness. Then slit each one down the side, and extract the seeds. Have ready a stuffing made of grated breadcrumbs, butter, minced sweet herbs, salt, pepper, nutmeg, and beaten yolk of egg. Fill with it the cavity from whence you took the seeds, and bake the egg plants in a Dutch oven. Serve them up with a made gravy poured into the dish.