1 large eggplant
4 plus 2 tablespoons margarine
½ cup minced onion
1 (4-ounce) can sliced mushrooms, drained
1 plus ½ cups grated cheddar cheese
1 cup soft breadcrumbs
Salt and pepper
Preheat the oven to 375°. Cut the eggplant in half lengthwise. Scoop out the interior, leaving a ¼-inch shell. Place the shells in a baking dish. Dice the scooped out portion of the eggplant. In a medium-size skillet on medium heat melt 4 tablespoons margarine and sauté the eggplant in the margarine until it is tender, stirring occasionally. In a small skillet on medium heat melt the remaining 2 tablespoons margarine. Add the onion and cook for 2 minutes. Add the mushrooms and cook for 5 minutes. In a medium-size mixing bowl combine the eggplant, mushrooms, and onions, 1 cup cheese, breadcrumbs, and salt and pepper to taste. Mix well. Divide the filling between the two eggplant shells. Sprinkle with the remaining ½ cup cheese. Bake for 15 to 20 minutes. To serve, cut each shell in half or thirds.
YIELD: 4 TO 6 SERVINGS