Title: Cheese Filled Eggplant
Categories: Vegetable
Yield: 4 Servings

1 lg Eggplant
6 tb Butter
1 md Onion; minced
1 cn (9-oz) mushrooms
2 c Shredded cheddar cheese
1 c Soft bread crumbs
Salt and pepper to taste

Cut eggplant in half lengthwise, scoop out pulp, reserve shell. Dice pulp
and saute in 4 tablespoons butter. Cook until tender. Melt remaining
butter, add onion and saute. Add mushrooms; cook 5 minutes. Combine
eggplant, mushroom mixture, 1 cup cheese, crumbs, salt and pepper. Divide
filling between shells and sprinkle with remaining cheese. Bake 15-20
minutes at 375 . Cut in halves or thirds to serve.

MRS ELBERT JACKSON (RADA)

MARVELL, AR

From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.