Ingredients
1 small eggplant1 tablespoon salt1 small onion, chopped1/4 cup butter, cubed3/4 cup soft bread crumbs1/2 cup chopped fresh mushrooms1 tablespoon minced fresh parsleyDash pepper1/2 cup shredded Swiss cheese
Preparation
Cut eggplant in half lengthwise; scoop out pulp, leaving a 1/4-in.-thick shell. Set shell aside. Chop pulp; place in a colander over a plate. Sprinkle with salt; let stand for 30 minutes. Blot moisture with a paper towel.
In a skillet, saute eggplant pulp and onion in butter until tender. Add the bread crumbs, mushrooms, parsley and pepper. Spoon into eggplant shells.
Place in a greased 8-in. square baking dish. Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
