Mushroom Stuffed Eggplant
|Olive oil||3 Tablespoon|
|Onion||1 Small, minced|
|Mushrooms||1⁄2 Pound, sliced|
|Toast slices||2 , crumbled|
|White wine||1 Tablespoon|
|Parsley||1 Tablespoon, minced|
|Black pepper||1⁄4 Teaspoon|
|Cayenne pepper||1⁄16 Teaspoon|
|Bread crumbs||1⁄2 Cup (8 tbs), buttered|
Cut eggplant in half lengthwise.
Slash pulp on cut surface several times.
Place cut sides in heated oil in large skillet.
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.
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 375Â° for 20 to 25 minutes