Eggplant with Mushroom Stuffing

By á-2825

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

Preparation

Step 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.

In a skillet, saute eggplant pulp and onion in butter until tender. Add the bread crumbs, mushrooms, parsley and pepper. Spoon into eggplant shells.

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.