Italian Baby Stuffed Eggplants - cooking recipe

Ingredients

4 to 5 baby Italian eggplants
1/2 to 3/4 c. seasoned bread crumbs
1 clove minced garlic
2 Tbsp. olive oil
1 egg
4 Tbsp. milk
1/4 c. chopped parsley
1 tsp. oregano
1 small can stems and pieces mushrooms
salt and pepper to taste
1/4 c. grated cheese

Preparation

Wash eggplants with cold water.
Cut off stems and discard. Cut eggplants in half lengthwise.
Scoop out inside of eggplant very well.
Saute garlic in olive oil until slightly brown.
Add to frying pan scooped out mixture of eggplant and saute until soft. Remove from frying pan.