Provided by All Recipes
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.
calories 999cal total fat 74g cholesterol 212mg sodium 999mg carbohydrates 65g fiber 10g
This recipe has been added to the following public cookbooks:
jaime's choice,
Noreen Veggie Cookbook,
Kate's Cookbook
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | Jelun
12/01/07 12:16 PM |
stuffed eggplantThis recipe is excellent!
All of my company asked for the recipe. |
1 - 1 of 1 Reviews
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Campbell's
Plagued by the age-old question "What's for dinner"? We've got a recipe for every night of the week.
ADVERTISEMENT
© 2008 AOL, LLC All Rights Reserved
AOL Food Beta