Mushroom Stuffed Eggplant (Aubergine)

• medium eggplants or 1 large eggplant↗1
• cup chopped onion1⁄2 cup
• tablespoon chopped parsley1 tablespoon
• teaspoon salt↗1⁄2 teaspoon
• teaspoon oregano↗1 teaspoon
• garlic cloves, minced↗3
• cups sliced mushrooms or 2 cups coarsely chopped mushrooms2 cups
• tablespoon butter, softened↗1 tablespoon
• cup grated parmesan cheese1⁄2 cup
• cup soft breadcrumbs, DIVIDED↗1 cup
• tablespoon butter, melted↗1 tablespoon

Step-by-step instructions

1. 1

   Preheat oven to 375°F.

2. 2

   Halve the eggplant lengthwise. With a serrated spoon or a knife, scoop out pulp of eggplant, leaving about a 1/2" shell.

3. 3

   Place shells on a lightly sprayed cookie sheet and bake in oven for about 10-12 minutes.

4. 4

   While eggplant shells are in oven, finely chop the eggplant pulp.

5. 5

   In a pan, over medium heat, melt butter. Add eggplant pulp, onion, parsley, salt, oregano, garlic and mushrooms. Cover and sauté, stirring occasionally, until eggplant pulp and mushroom are tender -- about 10 minutes or so.

6. 6

   Stir in parmesan cheese and HALF of the breadcrumbs.

7. 7

   Turn oven down to 350°F Remove eggplant shells.

8. 8

   Spoon mixture into eggplant shells.

9. 9

   Mix remaining half of breadcrumbs with melted butter. Sprinkle over filled eggplant.

10. 10

    Place filled eggplant shells back in the oven bake at 350°F for 20-25 minutes.