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
- 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.
- Mix eggs, milk and pepper in a small bowl.
- In a skillet, fry eggplant pulp and onion in butter until tender (about 5mins). Add mushrooms and fry for 2 more minutes.
- Add the egg and milk mixture and cook till gravy starts to thicken (about 6 mins); keep stirring frequently.
- Add parsley and bread crumbs. Spoon mixture into eggplant shells.
- 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.
- 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
- Bake the brownie according to the directions on the box.
- Cut a piece of brownie and place 2 scoops of ice cream on the side.
- Decorate with whipped cream and sprinklers.
