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4 5 Moms and you, blog through ‘Large Family Logistics’. Tomorrow we will be posting about chapters 1-17: Laying the Foundation. Link up your post on any of the 4 Moms blogs and it will be featured on all four.
I recently purchase a large basket of eggplant. We’ve been having grilled eggplant, fried eggplant, eggplant pizza, eggplant ‘lasagne’ and this: Mushroom Stuffed Eggplant.
Unlike all the other recipes I’ve posted on this blog, this one is not universally enjoyed in our home. It’s about half and half among the children and I like this much more than Mark does, but with that caveat, I’m sharing it with you.
Mushroom Stuffed Eggplant
- 1 eggplant
- 1 onion, chopped
- 1/4 cup butter
- 3/4 cup breadcrumbs
- 1/2 cup fresh mushrooms, sliced
- 1 T minced, fresh parsley (optional, but really nice)
- 1/2 cup Swiss cheese, shredded
For a pretty presentation: Cut eggplant in half lengthwise and scoop out the insides leaving a 1/4 in thick shell. Set aside and follow directions below. When ready to bake, place the stuffing mixture back into the empty eggplant shells, top with Swiss cheese and bake.
For less waste, but less pretty presentation: Peel eggplant and follow directions below. When ready to bake place mixture into a casserole dish and top with Swiss cheese.
Cube eggplant, place in a colander and sprinkle with salt. Let sit for 30 minutes to draw out the moisture and then blot with some paper towels.
Saute eggplant and onion in butter until tender. Add breadcrumbs, mushrooms and parsley.
Bake uncovered for 15-20 minutes or until hot and cheese has melted.
This recipe can easily be doubled or twelve-upled to make however much is needed to feed your family and the relative amounts needed are extremely forgiving.