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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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