| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Eggplant |
| 6 |
tb |
Butter |
| 1 |
md |
Onion; minced |
| 1 |
cn |
(9-oz) mushrooms |
| 2 |
c |
Shredded cheddar cheese |
| 1 |
c |
Soft bread crumbs |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Cut eggplant in half lengthwise, scoop out pulp, reserve shell. Dice pulp
and saute in 4 tablespoons butter. Cook until tender. Melt remaining
butter, add onion and saute. Add mushrooms; cook 5 minutes. Combine
eggplant, mushroom mixture, 1 cup cheese, crumbs, salt and pepper. Divide
filling between shells and sprinkle with remaining cheese. Bake 15-20
minutes at 375 . Cut in halves or thirds to serve.
MRS ELBERT JACKSON (RADA)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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