Whether you are vegetarian or not, this recipe is sure to please any time of the year.
Portion size8 servings
Credits :Maryalice Wood
Preheat oven to 350F. Cut the eggplants in half lengthwise and scoop out the inside, leaving a ¼-inch layer inside the skin. Put the shells aside and chop the eggplant flesh. Heat the oil in a large skillet and saute the garlic for about 30 seconds. Add the eggplant flesh and mushrooms. Saute over medium high heat about 5 minutes longer or until mushrooms are soft. Add the chopped tomato, salt, oregano, parsley, and pepper. Lower heat and simmer 5 min. longer. Drain off any liquid. Add half the cheese and the beaten eggs. Put eggplant shells in lightly oiled casserole dish (about 9x13 or big enough to accommodate the length). Fill eggplant shells with mixture. Sprinkle remaining cheese over top. Bake in moderate oven, at 350F. for about 30 minutes or until golden. Serve hot.