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Mushroom Stuffed Eggplant

Whats.Cooking's picture
Ingredients
  Eggplant 1 Large
  Olive oil 3 Tablespoon
  Onion 1 Small, minced
  Butter 3 Tablespoon
  Mushrooms 1⁄2 Pound, sliced
  Toast slices 2 , crumbled
  White wine 1 Tablespoon
  Water 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Parsley 1 Tablespoon, minced
  Salt 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Cayenne pepper 1⁄16 Teaspoon
  Bread crumbs 1⁄2 Cup (8 tbs), buttered
Directions

Cut eggplant in half lengthwise.
Slash pulp on cut surface several times.
Place cut sides in heated oil in large skillet.
Cover.
Simmer for 10 minutes, scoop pulp from eggplant, leaving 1/4-inch shells.
Reserve shells, chop pulp.
Reserve, saute onion in butter in saucepan; add mushrooms.
Cover.
Cook for 3 minutes; add eggplant pulp, toast, wine, water, sugar, parsley, and seasonings.
Cook, stirring occasionally, until mixture is heated.
Stuff eggplant shells with mixture; sprinkle crumbs on top.
Bake at 375° for 20 to 25 minutes

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Servings: 
4

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