- 1 large eggplant
- 6 tablespoons butter
- 1/2 pound sliced fresh mushrooms
- 1/2 cup minced onion
- 1 cup seasoned bread crumbs
- 2 cups shredded Cheddar cheese, divided
- Preheat oven to 375 degrees F (190 degrees C).
- Cut eggplant in half lengthwise. Carefully scoop out and chop flesh, leaving skin intact. Place in a shallow baking dish, and set aside.
- Heat butter in a large skillet over medium high heat. Cook and stir eggplant, mushrooms, and onion until tender, 7 to 10 minutes. Stir in bread crumbs and 1 cup of Cheddar cheese. Fill eggplant shells with stuffing, and sprinkle with remaining cup of Cheddar cheese.
- Bake in the preheated oven for 15 to 20 minutes, or until warmed throughout and melted on top.
05/21/2018
recipepes.com
Stuffed Guinea Squash (Eggplant), recipe
PT15M
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5
455 calories
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