Thursday, September 13, 2012

Mushroom-Stuffed Eggplant

The combination of eggplant and mushrooms add meatiness to this vegetarian meal. It's loaded with cheese, which makes it a very tasty meal that is satisfying enough to serve as a main dish.

It's eggplant season and here are a few of my favorite eggplant recipes: Eggplant Parmesan, Eggplant Pizza, Grilled Italian Eggplant, and Eggplant and Cheddar Rice Sandwiches.

Mushroom-Stuffed Eggplant
Adapted from Everyday with Rachael Ray

·1 medium eggplant
·2 TBS butter
·10 oz. fresh mushrooms, chopped
·1 onion, chopped
·½ tsp dried sage
·½ cup shredded mozzarella
·3-4 slices of mozzarella

Preheat oven to 375°. Wrap eggplant in foil and cook until tender, about 20 minutes. In a skillet over medium heat, melt butter. Add mushrooms, stirring and cooking until tender, about 5 minutes. Add onion and sage, cook for 2 minutes. Remove from heat and stir in shredded mozzarella. Cut the eggplant in thirds or fourths. Make a lengthwise slit down the center of each eggplant slice. Stuff with mushroom mixture and top with a slice of mozzarella cheese. Place in a baking dish and bake until the cheese is melted, about 7-10 minutes.