Stuffed Eggplant Mediterranean-Style

1. 1

   Halve the egplant lengthwise. Hollow out the halves leaving 1/2 inch thick shells. Chop the eggplant pulp.

2. 2

   In a medium skillet, cook mushrooms, onion, and eggplant pulp in hot oil for 5 minutes. Add tomato and cook 2 minutes more. Remove from heat, and stir in cooked rice, salt, and pepper.

3. 3

   Lightly grease a square baking dish with nonstick cooking spray. Place eggplant halves, cut side up, in dish. Spoon half of filling into each eggplant half.

4. 4

   Bake, uncovered, in a 350u00b0 oven for 25 minutes. Sprinkle with cheese and bake 10 to 15 minutes more until heated through and eggplant shells are tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.