lundi 8 décembre 2014

Stuffed Eggplant


2 eggplants
4 tablespoons. butter
2 eggs
5 tablespoons. garlic, minced
8 ounces sliced mushrooms
1 onion, chopped
1/2 cup feta cheese
1 tbsp. Italian seasoning
3/4 cup bread crumbs
2 cans diced tomatoes, drained
1/2 cup crushed crackers
1/2 cup cheddar cheese shredded


Cut the eggplants in half lengthwise. Do not cut completely through the skin. Then place in boiling water until tender and drain.
Mash the eggplant until you get a nice puree.
While eggplants are cooking heat 2 tbsp. butter in a large skillet over medium high heat. Sautee the mushrooms, garlic and onion until well browned.
In a another bowl mix together mashed eggplant, feta cheese, Italian seasoning, mushroom mixture, bread crumbs, shredded cheese and diced tomatoes.
In a small bowl mix 2 tbsp. butter with the crackers. Pour the eggplant mixture back in the eggplant. Spread the cracker mixture on top.
Bake at 350 degrees for 25 minutes