Stuffed Eggplant

1. 1

   Remove pulp from eggplant, leaving shell 1/4 to 1/2-inch thick.

2. 2

   Saute onion, garlic and mushrooms in butter until onion is transparent.

3. 3

   Chop eggplant pulp; add to onion mixture.

4. 4

   Cook 3 minutes.

5. 5

   Stir in Parmesan cheese, parsley flakes, salt and oregano.

6. 6

   Spoon mixture into eggplant shells.

7. 7

   Top with sliced tomatoes.

8. 8

   Brush shells lightly with oil.

9. 9

   Place shells on baking sheet.

10. 10

    Bake in a 350u00b0 oven for 20 to 25 minutes.

11. 11

    Makes 8 servings.

No nutritional information available.

No additional tips available.