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Categories:Viewed: 21 - Published at: a year ago
Ingredients
- 1 large eggplant
- 1/2 (14 1/2 oz.) can tomatoes
- 1 (3 oz.) can tomato paste
- 1 (3 oz.) can crown mushrooms
- 1 c. Parmesan cheese
- 1 c. bread crumbs
- 1 clove garlic
Method
- Cut eggplant in half lengthwise.
- Remove pulp, leaving 1/4-inch ridge on shell.
- Saute pulp in oil with garlic.
- In another bowl, mix together other ingredients.
- Add eggplant mixture to tomato mixture and fill 2 halves of eggplant shells. Top with Mozzarella cheese and bake until hot at 350°.
