Ingredients
1 large eggplant
Salad oil
Salt
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
Method
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.