Mushroom & Herb Stuffed Baked Eggplant Recipe
Ingredients
| Eggplants | 2 Large | |
| Vegetable cooking spray | ||
| Onion | 3 3/4 Cup (16 tbs), diced | |
| Whole tomatoes | 1 Can (10oz), chopped | |
| Mushrooms | 1/2 pound, chopped | |
| 3 large cloves garlic, minced | ||
| Dried oregano | 1 Tablespoon | |
| Salt | 1/2 Teaspoon, divided | |
| Margarine | 1 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Skim milk | 1 Cup (16 tbs) | |
| Ground white pepper | 1/4 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Ground nutmeg | 1/8 Teaspoon | |
| Ground red pepper | 1/8 Teaspoon | |
| Shredded mozzarella cheese | 1 1/2 Cup (16 tbs), divided | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
Directions
Wash eggplants and cut in half lengthwise, leaving stem intact.
Remove pulp, leaving a 1/4 inch-thick shell.
Chop pulp and set pulp and shells aside.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add onion, and saute until render.
Add reserved chopped eggplant, tomatoes, mushrooms, garlic, oregano, and 1/4 teaspoon salt; stir well.
Cover and cook over low heat 30 minutes.
Melt margarine in a small saucepan over low heat; add flour, stirring until smooth.
Cook add 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in remaining 1/4 teaspoon salt, white pepper and next 10 ingredients.
Combine eggplant mixture in a large bowl with 3/4 cup white sauce and 3/4 cup shredded mozzarella cheese; stir well.
Place 2 cups mixture in each reserved eggplant shell, and place on a baking sheer.
Cover with foil, and bake at 400° for 35 minutes.
Top with remaining white sauce and cheese.
Bake, uncovered, 10 minutes or until cheese melts.
Sprinkle with parsley.
Remove pulp, leaving a 1/4 inch-thick shell.
Chop pulp and set pulp and shells aside.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add onion, and saute until render.
Add reserved chopped eggplant, tomatoes, mushrooms, garlic, oregano, and 1/4 teaspoon salt; stir well.
Cover and cook over low heat 30 minutes.
Melt margarine in a small saucepan over low heat; add flour, stirring until smooth.
Cook add 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in remaining 1/4 teaspoon salt, white pepper and next 10 ingredients.
Combine eggplant mixture in a large bowl with 3/4 cup white sauce and 3/4 cup shredded mozzarella cheese; stir well.
Place 2 cups mixture in each reserved eggplant shell, and place on a baking sheer.
Cover with foil, and bake at 400° for 35 minutes.
Top with remaining white sauce and cheese.
Bake, uncovered, 10 minutes or until cheese melts.
Sprinkle with parsley.
Chef
