Eggplant with Mushroom Stuffing

Ingredients

• 0.8 cup breadcrumbs soft
• 0.3 cup butter cubed
• 1 small eggplant 
• 0.5 cup mushrooms fresh chopped
• 0.5 cup mushrooms fresh chopped
• 1 tablespoon parsley fresh minced
• 1 small onion chopped
• 1 Dash pepper 
• 1 tablespoon salt 
• 0.5 cup swiss cheese shredded

Equipment

• frying pan
• paper towels
• oven
• baking pan
• colander

Directions

1. 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.
2. Sprinkle with salt; let stand for 30 minutes. Blot moisture with a paper towel.
3. In a skillet, saute eggplant pulp and onion in butter until tender.
4. Add the bread crumbs, mushrooms, parsley and pepper. Spoon into eggplant shells.
5. Place in a greased 8-in. square baking dish.
6. Bake, uncovered, at 350° for 15 minutes.
7. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.