You are here

Mushroom & Herb Stuffed Baked Eggplant

Diet.Chef's picture
  Eggplants 2 Large
  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
  Margarine 1 Tablespoon
  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.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.4 (12 votes)


Mushroom & Herb Stuffed Baked Eggplant Recipe