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garlic, finely chopped
mushrooms, thinly sliced
soft beard crumbs
Preheat oven to 350 degrees.
Cut eggplants in half lengthwise.
Cube enough eggplant from the shells to measure about 4 cups. Leave a 1/2 inch wall on sides and bottom of the shells.Reserve the shells,
In a 10 inch skillet, heat the oil over medium heat. Cook the eggplant cubes, onion and garlic for 5 minutes.
Lower heat to low. Add remaining ingredients except the cheese. Cover and cook for 10 minutes.
Place eggplant shells in an ungreased, shallow baking pan.
Spoon eggplant mixture evenly into the 4 shells. Sprinkle the cheese evenly over each.
Bake uncovered for 30 to 40 minutes until eggplant is tender.