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Eggplant with Mushroom Stuffing

Eggplant with Mushroom Stuffing
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
2 ServingsPrep: 15 min. Bake: 20 min.

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

  • 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.
  • In a skillet, saute eggplant pulp and onion in butter until tender.
  • Add the bread crumbs, mushrooms, parsley and pepper. Spoon into
  • eggplant shells.
  • 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. Yield: 2 servings.
© Taste of Home 2013

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Eggplant with Mushroom Stuffing (continued)

Nutrition Facts: 1 serving (1 each) equals 414 calories, 31 g fat (19 g saturated fat), 86 mg cholesterol, 3,941 mg sodium, 24 g carbohydrate, 6 g fiber, 12 g protein.
© Taste of Home 2013