Mushroom Stuffed Eggplant

By s_curtis444

Ingredients

• 1 med. eggplant
• 1/2 c. chopped onion
• 1 tbsp. chopped fresh parsley
• 2 cloves garlic, minced
• 2 c. sliced mushrooms
• 1 tsp. unsalted butter
• 1 1/2 c. fresh whole wheat bread crumbs, divided

Preparation

Step 1

Halve eggplant. Scoop pulp out of eggplant. Save shells. Finely chop eggplant pulp. Place eggplant pulp, onion, parsley, garlic, mushrooms, and butter in micro-saft casserole dish.

Cover and microwave on high 5-6 mins. stirring after 3 mins.

Stir in half of the bread crumbs; spoon into shells. Place eggplant halves in shallow glass dish; add 1/2 c. water. Cover loosely w/ micro-safe plastic wrap. Microwave for 5-7 mins. on high till heated through. Sprinkle w/ remaining bread crumbs.