Ingredients:

3 small eggplants
1 cup chicken stock
1/2 cup dry white wine
Buttered bread crumbs
1 to 2 tablespoons of butter for greasing pan

For Stuffing:

2 tablespoons butter, melted
1/2 cup bread crumbs
1/2 cups chicken stock
1/2 cup chopped cooked chicken
1 large egg
Salt, ground black pepper, and nutmeg to taste

For Buttered Bread Crumbs:

4 tablespoons bread crumbs
2 tablespoons melted butter

Directions:

• Cut eggplants in halves and scoop out inside, leaving shell half inch thick.
• Soak 1/2 cup bread crumbs in 1/2 cup chicken stock for about ten minutes, then add cooked chicken, 2 tablespoons melted butter, well beaten egg, and seasoning of salt, pepper and nutmeg. Divide this stuffing into eggplants.
• Sprinkle Buttered Bread Crumbs on top of the stuffed eggplants, set them in greased pan, pour in rest of stock and white wine and bake 30 to 35 minutes  in moderate oven.
• Serve on hot dish with following sauce.

For Sauce:

1 tablespoon flour
1 tablespoon butter
1 tablespoon Sherry
1 cup liquor from pan

Put 1 tablespoon butter and 1 tablespoon flour into saucepan and blend over fire, add Sherry and 1 cup liquor from pan in which stuffed eggplants were baked, and cook five minutes.

Makes 6 servings.