Eggplant with Mushroom Stuffing |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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We had an abundance of eggplant in our garden one year, so I was happy to find this recipe, especially since it was such a hit with my family. It's not hard to make, and the best part is it's perfect for two people. -Joyce Towles, Houston, Texas Ingredients:
1 small eggplant |
1 tablespoon salt |
1 small onion, chopped |
1/4 cup butter, cubed |
3/4 cup soft bread crumbs |
1/2 cup chopped fresh mushrooms |
1 tablespoon minced fresh parsley |
dash pepper |
1/2 cup shredded swiss cheese |
Directions:
1. 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 minutes. Blot moisture with a paper towel.
2. In a skillet, saute eggplant pulp and onion in butter until tender. Add the bread crumbs, mushrooms, parsley and pepper. Spoon into eggplant shells.
3. Place in a greased 8-in. square baking dish. Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 2 servings.
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