Eggplant Recipes
Stuffed Eggplant
Description:
This is a great way to use up all those eggplants from your garden! This can be served as a fantastic meatless meal.
Ingredients:
1 medium eggplant, washed thoroughly
1 t. garlic salt
1 small red onion chopped finely
2 T. olive oil
¾ c soft bread crumbs
½ c fresh mushrooms, chopped
½ cup Parmesan cheese, shredded not grated
Instructions:
Cut eggplant in half lengthwise. Scoop out pulp, leaving a ¼” thick shell. Set shells aside. Chop pulp finely and place into colander. Sprinkle with salt, and let stand 30 minutes to remove excess moisture. Pat dry with paper towel.
Preheat oven to 350. Grease an 8 inch baking pan.
In skillet over medium high heat, sauté onion and eggplant pulp in oil until tender. Remove from heat and add rest of ingredients, except for cheese. Spoon mixture into shells and place into prepared pan.
Bake uncovered 15 minutes, sprinkle with cheese, and bake until cheese is melted, about 5 minutes more.
Serve warm.
