Description
Eggplant with mushroom stuffing
Ingredients
- Eggplants
- Shallot
- White Mushroom
- Pepper
- Garlic Cloves
- Cayenne Pepper
- Fresh Breadcrumb
Instructions
- Preheat oven to 450
- Halve eggplants lengthwise
- Score the flesh of each half lightly to make a border about 3 / 8 inch from the skin
- Score center of each half lightly three times to allow heat to penetrate
- Sprinkle cut surface with salt
- Place eggplants, cut side up, on a lightly sprayed sheet pan and bake until flesh is tender, 20-25 minutes
- Let cool slightly
- Meanwhile, spray vegetable oil in a large skillet over low heat
- Add shallots and saute about 30 seconds until soft but not brown
- Add mushrooms and season with salt and pepper
- Cook over high heat, stirring continuously, until mixture is dry, 3-5 minutes
- Set as ide
- Cut each eggplant gently along scored border and remove pulp carefully with a spoon without piercing skin
- Put shells in large, oiled gratin dish
- Chop eggplant flesh
- Mix with mushroom stuffing and stir in garlic, parsley and cayenne pepper
- Spoon stuffing into eggplant shells
- Sprinkle with bread crumbs, then mist with vegetable spray or drizzle with oil, if desired
- Bake until hot, 10-15 minutes
- If bread crumbs have not browned, run under a broiler for a few seconds
- Serve hot
- Optional: sprinkle with parmesan or nonfat pizza cheese