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, .

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