Mushroom Stuffed Eggplant (Aubergine)

Recipe by Parsley
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375°F.
  • Halve the eggplant lengthwise. With a serrated spoon or a knife, scoop out pulp of eggplant, leaving about a 1/2" shell.
  • Place shells on a lightly sprayed cookie sheet and bake in oven for about 10-12 minutes.
  • While eggplant shells are in oven, finely chop the eggplant pulp.
  • In a pan, over medium heat, melt butter. Add eggplant pulp, onion, parsley, salt, oregano, garlic and mushrooms. Cover and sauté, stirring occasionally, until eggplant pulp and mushroom are tender -- about 10 minutes or so.
  • Stir in parmesan cheese and HALF of the breadcrumbs.
  • Turn oven down to 350°F Remove eggplant shells.
  • Spoon mixture into eggplant shells.
  • Mix remaining half of breadcrumbs with melted butter. Sprinkle over filled eggplant.
  • Place filled eggplant shells back in the oven bake at 350°F for 20-25 minutes.
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