tbhas6
Senior Member
Posts: 1,146
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Post by tbhas6 on Jun 21, 2013 18:10:10 GMT -5
Eggplant with Mushroom Stuffing
1 sm. eggplant 1 Tbsp. salt 1 sm. onion, chopped 1/4 c. butter, cubed 3/4 c. soft bread crumbs 1/2 c. chopped fresh mushrooms 1 Tbsp. minced fresh parsley Dash pepper 1/2 c. shredded Swiss cheese
Cut eggplant in half lengthwise; scoop out pulp, leaving a 1//4 in. thick shell. Set shell aside. Chop pulp place in a colander over a plate. Sprinkle with salt; let stand for 30 min. Blot moisture with a paper towel. In a skillet, sauté eggplant pulp and onion in butter until tender. Add the bread crumbs, mushrooms, parsley and pepper. Sthingy into eggplant shells. Place in a greased 8-in. square baking dish. Bake, uncovered, at 350 for 15 min. Sprinkle with cheese; bake 5 min. longer or until cheese is melted.
Serves 2 / 414 calories
Recipe doubles & tripples well.
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