Eggplant with Mushroom Stuffing Recipe
A very delectable Italian eggplant recipe mixed with fresh mushrooms, parsley and Swiss cheese. This recipe yields 2- 3 servings.
Eggplant with Mushroom Stuffing
Ingredients
- 1/2 cup chopped fresh mushrooms
- 1 small eggplant
- 1 tablespoon minced fresh parsley
- 1/2 cup shredded Swiss cheese
- 3/4 cup soft bread crumbs
- 1 small onion, chopped
- 1/4 cup butter, cubed
- Dash pepper
- 1 tablespoon salt
Directions
- 1. First, cut eggplant in half lengthwise; scoop out pulp, leaving a 1/4-in.-thick shell. Set shell aside.
- 2. Next, chop pulp; place in a colander over a plate. Sprinkle with salt; let stand for 30 minutes. Blot moisture with a paper towel.
- 3. And then, in a skillet, saute eggplant pulp and onion in butter until tender. Add the bread crumbs, mushrooms, parsley and pepper. Spoon into eggplant shells.
- 4. Lastly, place in a greased 8-in. square baking dish. Bake, uncovered, at 350 degrees F for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
- 5. Eggplant with Mushroom Stuffing is ready to serve!
ENJOY!
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