Instructions: Preheat the oven to 350 degrees. Halve the eggplant lengthwise. Scoop out the flesh, leaving a shell 1/2" thick inside the skin. Chop the eggplant flesh. Cut the oysters into bite size pieces. Melt the butter in a skillet. Saute the onion and garlic until transparent. Add the oysters and eggplant pulp. Cook for 1 minute. Stir in the bread crumbs and the seasonings. Pile the eggplant mixture into the eggplant shells. Arrange the stuffed eggplant shells on a well buttered baking sheet. Bake for 35 minutes. Serve hot.

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