Stuffed Eggplant

Stuffed Eggplant


1 large eggplant
Salad oil
1 Spanish onion, chopped & sauteed
1/2 cup sliced sauteed mushrooms
1/2 cup breadcrumbs
1/2 cup grated parmesan cheese
2 tablespoons butter
1 cup sour cream


Cut eggplant into quarters, lengthwise.  Sprinkle with oil and salt – bake about 30 minutes in a 350-degree oven on a cooky sheet.  Remove – scoop out flesh – leave the skin intact & chop it.  Combine pulp and sour cream, onions, mushrooms: season.  Place skins on an oven-proof serving dish and fill with eggplant mixture.  Sprinkle with bread and cheese – dot with 2 tablespoons butter & broil until nicely browned. 

4 Servings. 

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