Cheese filled eggplant
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Eggplant |
| 6 | tablespoons | Butter |
| 1 | medium | Onion; minced |
| 1 | can | (9-oz) mushrooms |
| 2 | cups | Shredded cheddar cheese |
| 1 | cup | Soft bread crumbs |
| Salt and pepper to taste | ||
Directions
Cut eggplant in half lengthwise, scoop out pulp, reserve shell. Dice pulp and saute in 4 tablespoons butter. Cook until tender. Melt remaining butter, add onion and saute. Add mushrooms; cook 5 minutes. Combine eggplant, mushroom mixture, 1 cup cheese, crumbs, salt and pepper. Divide filling between shells and sprinkle with remaining cheese. Bake 15-20 minutes at 375 . Cut in halves or thirds to serve.
MRS ELBERT JACKSON (RADA)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .