Prep 45 mins
Cook 40 mins
Eggplant with mushroom stuffing
- 2 medium eggplants
- 1 small shallot, minced
- 2⁄3 lb white mushroom, trimmed and finely chopped
- pepper, Freshly ground
- 3 garlic cloves, minced
- cayenne pepper
- 1⁄4 cup fresh breadcrumb
- Preheat oven to 450.
- Halve eggplants lengthwise. Score the flesh of each half lightly to make a border about 3/8 inch from the skin.
- Score center of each half lightly three times to allow heat to penetrate. Sprinkle cut surface with salt. Place eggplants, cut side up, on a lightly sprayed sheet pan and bake until flesh is tender, 20-25 minutes.
- Let cool slightly.
- Meanwhile, spray vegetable oil in a large skillet over low heat. Add shallots and saute about 30 seconds until soft but not brown.
- Add mushrooms and season with salt and pepper.
- Cook over high heat, stirring continuously, until mixture is dry, 3-5 minutes.
- Set as ide. Cut each eggplant gently along scored border and remove pulp carefully with a spoon without piercing skin.
- Put shells in large, oiled gratin dish.
- Chop eggplant flesh.
- Mix with mushroom stuffing and stir in garlic, parsley and cayenne pepper.
- (or, just throw it all in the food processor! ;^) Spoon stuffing into eggplant shells.
- Sprinkle with bread crumbs, then mist with vegetable spray or drizzle with oil, if desired.
- Bake until hot, 10-15 minutes.
- If bread crumbs have not browned, run under a broiler for a few seconds.
- Serve hot. Optional: sprinkle with Parmesan or nonfat pizza cheese.
I felt this would have been a wonderful side dish, rather than a main course. It was tasty, but probably a bit of an acquired taste. I added a little more garlic to the recipe, and found that it did need a little more salt even after all I had put into the cooking phase. If you really like eggplant, you'll love this! It would be really cute if you had smaller eggplants in which to put the stuffing. Thanks!