Stuffed Eggplant

Directions

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 350° oven for 20 to 25 minutes.
11. 11
    Makes 8 servings.