Stuffed Eggplant Casserole and Chocolate Mudslide

    Stuffed Eggplant Casserole

Ingredients (4 Servings)

• 1 medium eggplant
• 1 tablespoon salt
• 1 small onion, chopped
• 2  tbsp butter, cubed
• 4 tbsp bread crumbs
• 3/4 cup fresh mushrooms sliced and halved
• 1 tablespoon fresh parsley
• 3/4 tbsp pepper
• 1 cup milk
• 2 eggs
• 1/2 cup shredded Swiss cheese

Directions

1. Cut eggplant in half lengthwise; scoop out pulp, leaving a 1/4-in.-thick shell. Set shell aside. Chop pulp; sprinkle with salt; let stand for 30 minutes. Blot moisture with a paper towel.
2. Mix eggs, milk and pepper in a small bowl.
3. In a skillet, fry eggplant pulp and onion in butter until tender (about 5mins). Add mushrooms and fry for 2 more minutes.
4. Add the egg and milk mixture and cook till gravy starts to thicken (about 6 mins); keep stirring frequently.
5. Add parsley and bread crumbs. Spoon mixture into eggplant shells.  
6. Place in a greased baking dish. Bake, uncovered, at 350 degrees F for 20 minutes. Sprinkle with cheese; bake 10 minutes longer or until cheese is melted.  
7. Serve hot with garlic bread.   

This recipe has been adapted from the following link  

http://allrecipes.com//Recipe/eggplant-with-mushroom-stuffing/Detail.aspx

    Chocolate Mudslide

Ingredients (4 Servings) 

• Ghirardeli chocolate fudge brownie mix
• Ice cream (flavor is your choice)
• Whipped cream
• Assorted sprinklers

 Directions

1. Bake the brownie according to the directions on the box.
2. Cut a piece of brownie and place 2 scoops of ice cream on the side.
3. Decorate with whipped cream and sprinklers.