Mushroom & Herb Stuffed Baked Eggplant
|Diced onion||3 3⁄4 Cup (60 tbs)|
|Canned no salt whole tomato||14 1⁄2 Ounce, drained and chopped (1 Can)|
|Mushrooms||1⁄2 Pound, chopped|
|Garlic||3 Clove (15 gm), minced|
|Dried oregano||1 Tablespoon|
|Salt||1⁄2 Teaspoon, divided|
|All purpose flour||2 Tablespoon|
|Skim milk||1 Cup (16 tbs)|
|Ground white pepper||1⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Shredded part skim mozzarella cheese||6 Ounce, divided|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Wash eggplants and cut in half lengthwise, leaving stem intact.
Remove pulp, leaving a 1/4 inch-thick shell.
Chop pulp and set pulp and shells aside.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add onion, and saute until render.
Add reserved chopped eggplant, tomatoes, mushrooms, garlic, oregano, and 1/4 teaspoon salt; stir well.
Cover and cook over low heat 30 minutes.
Melt margarine in a small saucepan over low heat; add flour, stirring until smooth.
Cook add 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in remaining 1/4 teaspoon salt, white pepper and next 10 ingredients.
Combine eggplant mixture in a large bowl with 3/4 cup white sauce and 3/4 cup shredded mozzarella cheese; stir well.
Place 2 cups mixture in each reserved eggplant shell, and place on a baking sheer.
Cover with foil, and bake at 400° for 35 minutes.
Top with remaining white sauce and cheese.
Bake, uncovered, 10 minutes or until cheese melts.
Sprinkle with parsley.