Stuffed Eggplant

This has a slight Asian influence as opposed to the usual Italian influence of most stuffed eggplant. Vegetarian and very tasty.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  large eggplant
• 2  tablespoons  oil
• 3⁄4 cup onion, finely chopped
• 1  cup  chopped mushroom
• 2⁄3 cup cooked rice
• 2  tablespoons soy sauce
• 1  teaspoon Worcestershire sauce
• 1⁄2 teaspoon cayenne pepper
• 2  cups  shredded sharp cheddar cheese

Directions

1. Cut the eggplant in half and scoop out the insides. Set aside the hollowed halves and chop the scooped eggplant.
2. In a frying pan heat the oil and saute the onion and eggplant until soft.
3. Add the mushrooms, rice, soy sauce, Worcestershire and cayenne. Cook for 5 minutes more.
4. Fill the eggplant halves with the mixture and top with the cheese.
5. Place in a baking pan and bake at 375°F for 15-25 minutes.