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RECIPES FROM THE RETRO HOUSEWIFE

MAIN COURSE

Mushroom Stuffed Eggplant, American

Mushroom Stuffed Eggplant

Ingredients
  • 1 medium egg plant
  • ½ cup chopped onion
  • 1 tbsp. chopped fresh parsley
  • 2 cloves garlic, minced
  • 2 cups sliced mushrooms
  • 1 tsp. unsalted soft margarine
  • 1 ½ cups fresh whole wheat bread crumbs, divided
Preparation Instructions

  1. Halve eggplant. Scoop pulp out of eggplant. Save shells. Finely chop eggplant pulp. Place eggplant pulp, onion, parsley, garlic, mushrooms and margarine in microwave-safe casserole.
  2. Cover and microwave on HIGH for 5 to 6 minutes, stirring after 3 minutes.
  3. Stir in half of the bread crumbs; spoon into shells. Place eggplant halves in shallow glass baking dish; add ½ cup water. Cover loosely with microwave-safe plastic wrap. Microwave for 5 to 7 minutes on HIGH or until heated through.
  4. Sprinkle with remaining bread crumbs.

Serves 4.

Contributed by TRY-FOODS INTL + Safeway, 2003

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