Eggplant with Mushroom Stuffing
Eggplant with Mushroom Stuffing might be just the main course you are searching for. One portion of this dish contains roughly 17g of protein, 33g of fat, and a total of 551 calories. This recipe serves 2. From preparation to the plate, this recipe takes roughly 35 minutes. A mixture of bread crumbs, salt, eggplant, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It will be a hit at your Thanksgiving event.
Instructions
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.