Stuffed Eggplant - cooking recipe

Ingredients

1 eggplant
1/2 stick I Can't Believe It's Not Butter
1/4 to 1/2 c. Muenster cheese
1/8 c. grated Parmesan and Romano
1 (8-inch) zucchini
1 Tbsp. sweet onion, finely chopped
8 fresh mushrooms, thick sliced
1 egg
2 slices high fiber bread, broken in small pieces
1/2 stalk celery, finely chopped
1/2 tsp. basil
salt and pepper
seasoning salt

Preparation

Cut eggplant lengthwise.
Scoop out insides, leaving 1/3-inch in shell.
Cook in saucepan with little water until tender. Drain.
Add butter and rest of ingredients (egg last).
Mix well, put in eggplant shells and bake at 325\u00b0 for about 45 minutes or until golden brown.
Serve as main dish or side dish.