|Salad oil||1⁄3 Cup (5.33 tbs)|
|Mushrooms||1⁄4 Pound, sliced|
|Garlic||1⁄2 Clove (2.5 gm), crushed|
|Peeled tomatoes||2 , chopped (fresh)|
|Onion||1 Tablespoon, chopped|
|Thick white sauce||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
Cut off the stem end of the eggplant and slice in half.
Heat oil in a large skillet and add eggplant halves cut-side down.
Cover and keep heat low, cook for 10 minutes.
Turn halves over, cover and cook for another 3 or 4 minutes.
Lift out and cool.
Cut and scrape out the partially cooked pulp leaving the shells about 1/2-inch thick.
Dice the pulp into small pieces.
Pour off all but 3 tablespoons of oil out of the skillet and add the mushrooms, garlic, tomatoes and onion.
Stir-fry for 5 minutes or until liquids have evaporated.
Add the eggplant and stir for 2 minutes.
Remove from heat and add white sauce and parsley.
Taste and season well with salt and pepper.
Set eggplant shells in a shallow greased bake dish and fill with the mushroom mixture.
Sprinkle with cheese and bake at 350F for 30 minutes.