Peel and dice the eggplant. Cook in a small amount of water for 10 minutes. Drain. Combine the beaten egg with 2 cups of bread crumbs, eggplant, salt, pepper, parsley, and minced onion. Put into a greased casserole. Top with remaining 1/2 cup bread crumbs. Bake for 45 minutes at 350º.
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