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    Cheese Filled Eggplant


    Source of Recipe


    Aunt Saunny

    1 lg Eggplant
    6 tb Butter
    1 md Onion; minced
    1 cn (9-oz) mushrooms
    2 c Shredded cheddar cheese
    1 c Soft bread crumbs
    Salt and pepper to taste

    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.

 

 

 

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