Stuffed Eggplant

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 small eggplants (about 6-7 oz. each)
• 1 tablespoon olive oil
• 1 cup chopped portabella mushroom
• 1/2 cup chopped onion
• 2 garlic cloves, minced (grated is easier)
• 1/2 cup chopped tomato
• 2 tablespoons chopped fresh parsley
• 1 tablespoon plain breadcrumbs
• 1 tablespoon grated parmesan cheese
• 1/4 teaspoon ground pepper (or less, to taste)
• salt

Recipe

• 1 preheat oven to 350 fahrenheit.
• 2 cut eggplants in half lengthwise. scoop out the flesh, leaving a 1/4-inch-thick shell; chop the scooped flesh. place the shells on a baking pan and bake 15 minutes.
• 3 while shells bake, prepare the filling. heat the oil in a medium nonstick skillet over medium-high heat. add chopped eggplant,mushroom, onion, and garlic. cook, stirring, until slightly softened, about 4 minutes. stir in the tomato and cook, stirring, 1 minute longer. add the remaining ingredients.
• 4 spoon mixture into the eggplant shells, then return them to the oven. bake 15 to 20 minutes or until filling is heated through.