Stuffed Guinea Squash Eggplant Recipe
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"This stuffed eggplant is great as a side dish or a main course."
Original recipe yield: 2 servings.
- Prep Time:
- 20 Minutes
- Cook Time:
- 20 Minutes
- Ready In:
- 40 Minutes
- Servings:
- 2
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Stuffed Guinea Squash Eggplant INGREDIENTS:
- 1 large eggplant
- 6 tablespoons butter
- 1/2 pound sliced fresh mushrooms
- 1/2 cup minced onion
- 1 cup seasoned bread crumbs
- 2 cups shredded Cheddar cheese, divided
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Stuffed Guinea Squash Eggplant DIRECTIONS:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut eggplant in half lengthwise. Carefully scoop out and chop flesh, leaving skin intact. Place in a shallow baking dish, and set aside.
- Heat butter in a large skillet over medium high heat. Cook and stir eggplant, mushrooms, and onion until tender, 7 to 10 minutes. Stir in bread crumbs and 1 cup of Cheddar cheese. Fill eggplant shells with stuffing, and sprinkle with remaining cup of Cheddar cheese.
- Bake in the preheated oven for 15 to 20 minutes, or until warmed throughout and melted on top.
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