** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cut eggplant in half lengthwise, scoop out pulp, reserve shell.
2. Dice pulp and saute in 4 tablespoons butter.
3. Cook until tender. Melt remaining butter, add onion and saute.
4. Add mushrooms; cook 5 minutes. Combine eggplant, mushroom mixture, 1 cup cheese, crumbs, salt and pepper.
5. Divide filling between shells and sprinkle with remaining cheese.
6. Bake 15-20 minutes at 375 F. Cut in halves or thirds to serve.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Mushroom, Eggplant, Cheese, Onion allergies.