Baked Stuffed Aubergines

Ingredients:
2 aubergines, washed
50g breadcrumbs
1 onion, peeled and chopped
50g mushrooms, cleaned
25g butter
1 egg, beaten
50g Edam cheese, grated
1 x 15ml spoon finely chopped parsley
Salt and freshly ground black pepper
Skimmed milk

Directions:
Cut each aubergine in half lengthways,scoop out some of the inner flesh and place the cases in a shallow ovenproof casserole. Chop the aubergine flesh and mix with the breadcrumbs. Chop the onion and mushrooms and saute in the butter until soft. Add the aubergine and breadcrumbs, together with the beaten egg, half the cheese, parsley and seasoning to taste. Moisten with a little skimmed milk if necessary. Fill the cases with this mixture, sprinkle with the remaining cheese and bake in a moderate oven for 35-45 minutes.