Stuffed Eggplant
Ingredients
- Eggplant (see note)
- Wilted spinach cut-up, or drained chopped frozen spinach
- Cream cheese, softened
- Mushrooms, chopped and sautéed in butter
- Parmesan
- Panko or breadcrumbs
- Onion powder (granulated)
- Garlic powder (granulated)
- Salt and pepper
- Basil, fresh if you have it
- Marinara
Instructions
- Mix together all ingredients.
- Stuff each eggplant skin. Place in greased baking dish. Top with a little marinara.
- Bake 350° for about 30 min. or until cheese starts to melt and they are heated through.
- Amounts of ingredients are determined by your taste and the size of the eggplant.
- Note: Wash eggplant, cut in half lengthwise. Drizzle with extra virgin olive oil and sprinkle with salt and pepper. Place cut-side down on a greased baking pan. Bake at 400° for 45-1 hour until flesh is soft. When cool, scoop out flesh and leave skin intact as much as possible.