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Eggplant with Mushroom Stuffing

Total Time

Prep: 15 min. Bake: 20 min.

Makes

2 servings

We had an abundance of eggplant in our garden one year, so I was happy to find this recipe, especially since it was such a hit with my family. It's not hard to make, and the best part is it's perfect for two people. -Joyce Towles, Houston, Texas

Ingredients

  • 1 small eggplant
  • 1 tablespoon salt
  • 1 small onion, chopped
  • 1/4 cup butter, cubed
  • 3/4 cup soft bread crumbs
  • 1/2 cup chopped fresh mushrooms
  • 1 tablespoon minced fresh parsley
  • Dash pepper
  • 1/2 cup shredded Swiss cheese

Directions

  1. Cut eggplant in half lengthwise; scoop out pulp, leaving a 1/4-in.-thick shell. Set shell aside. Chop pulp; place in a colander over a plate. Sprinkle with salt; let stand for 30 minutes. Blot moisture with a paper towel.
  2. In a skillet, saute eggplant pulp and onion in butter until tender. Add the bread crumbs, mushrooms, parsley and pepper. Spoon into eggplant shells.
  3. Place in a greased 8-in. square baking dish. Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts

1 each: 414 calories, 31g fat (19g saturated fat), 86mg cholesterol, 3941mg sodium, 24g carbohydrate (10g sugars, 6g fiber), 12g protein.

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