Stuffed Eggplant

13 ingredients
6 steps

Ingredients

  • 1 eggplant
  • 1/2 stick I Can't Believe It's Not Butter
  • 1/4 to 1/2 c. Muenster cheese
  • 1/8 c. grated Parmesan and Romano
  • 1 (8-inch) zucchini
  • 1 Tbsp. sweet onion, finely chopped
  • 8 fresh mushrooms, thick sliced
  • 1 egg
  • 2 slices high fiber bread, broken in small pieces
  • 1/2 stalk celery, finely chopped
  • 1/2 tsp. basil
  • salt and pepper
  • seasoning salt

Directions

  1. 1
    Cut eggplant lengthwise.
  2. 2
    Scoop out insides, leaving 1/3-inch in shell.
  3. 3
    Cook in saucepan with little water until tender. Drain.
  4. 4
    Add butter and rest of ingredients (egg last).
  5. 5
    Mix well, put in eggplant shells and bake at 325° for about 45 minutes or until golden brown.
  6. 6
    Serve as main dish or side dish.

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