Post by luvz2cook on Aug 6, 2014 12:27:59 GMT
I thought I was the only one in the house that liked eggplant until I made this recipe. You can change things up a bit to meet your own tastes like the spices or cheese used. Hope you enjoy this dish.
Stuffed Eggplant
1 medium sized eggplant
4 tbsp. butter
1/2 c. minced onion
1/4 c. chopped mushrooms(I don't always use them)
2/3 c. breadcrumbs (seasoned breadcrumbs can be used as a short cut)
1 1/2 c. shredded cheddar cheese
1/4 tsp. cayenne pepper
1/4 tsp. garlic powder
1/4 tsp. salt
1/2 tsp. italian seasoning
Preheat oven to 375 degrees. Spray baking dish with a little cooking spray. Cut the eggplant in half lengthwise and scoop out the insides and chop. Place the eggplant shells into the greased baking dish and set aside.
Heat butter in a skillet and cook chopped eggplant, mushrooms and onions until tender. Stir in breadcrumbs, spices and 1/2 c. of the shredded cheese.
Fill the eggplant shells and sprinkle remaining cheese on top. Bake at 375 for 20-25 minutes.
Stuffed Eggplant
1 medium sized eggplant
4 tbsp. butter
1/2 c. minced onion
1/4 c. chopped mushrooms(I don't always use them)
2/3 c. breadcrumbs (seasoned breadcrumbs can be used as a short cut)
1 1/2 c. shredded cheddar cheese
1/4 tsp. cayenne pepper
1/4 tsp. garlic powder
1/4 tsp. salt
1/2 tsp. italian seasoning
Preheat oven to 375 degrees. Spray baking dish with a little cooking spray. Cut the eggplant in half lengthwise and scoop out the insides and chop. Place the eggplant shells into the greased baking dish and set aside.
Heat butter in a skillet and cook chopped eggplant, mushrooms and onions until tender. Stir in breadcrumbs, spices and 1/2 c. of the shredded cheese.
Fill the eggplant shells and sprinkle remaining cheese on top. Bake at 375 for 20-25 minutes.