"The belly rules the mind."--Spanish Proverb

Mushroom-Stuffed Eggplant Recipe

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This recipe for Mushroom-Stuffed Eggplant, by , is from The Temple Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ginger Temple

Category:
Category:

Ingredients:  
Ingredients:  
1 medium eggplant
1/2 cup chopped onion
1/4 cup butter
1 (4oz) can sliced mushrooms, drained
3/4 cup soft breadcrumbs (2 slices)
1/4 teaspoon pepper
1 cup (4oz) shredded cheddar cheese

Directions:
Directions:
Cut eggplant in half lengthwise. Remove pulp, leaving a 1/4 inch shell; set shells aside. Dice pulp.
Saute' diced eggplant and onion in butter in large skilet until tender. Add mushrooms and saute' 5 min. Stir in bread crumbs and pepper. Stuff eggplant shells with mushroom mixture & place shells in a 9 in. square baking pan. Bake at 350 for 15 min. Remove from oven. Sprinkle cheese on eggplant and bake 5 minutes more.

Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
Instead of stuffing the eggplant shells, you could put the mixture in a baking dish.

 

 

 

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