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Eggplant with Mushroom Stuffing

SUBMITTED BY: Joyce Towles

"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"
RECIPE RATING:
The reviewer gave this recipe 7 stars. This recipe average a 4.1 star rating.
Read Reviews (6)
PREP TIME  15 Min
COOK TIME  20 Min
READY IN  35 Min

SERVINGS

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Servings
 

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 degrees F for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 10, 2008 by Stephanie
This was the first time I have tried eggplant. I used low-fat butter, italian style bread... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on May 17, 2007 by Emily's Kitchen
This recipe is missing flavor. It was a tad dry as well. I recommend using less bread crumbs... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 6, 2007 by Iove2eat
Great recipe. When I cooked it in the pan I added some balsamic vinegar and garlic powder,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 28, 2007 by Dawn Turlak
Next time I will use more veggie and less bread crumbs. I did use Panko bread crumbs and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 13, 2007 by tax pro
Just happened to have all the ingredients on hand. Used panko, easier than making breadcrumbs.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 12, 2007 by PhilsGood
The most tasty eggplant dish I have ever made! MORE


 
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