Stuffed Eggplant - cooking recipe

Ingredients

4 small eggplant
4 Tbsp. butter or margarine
1 small onion, sliced
1 clove garlic, minced
1/2 c. sliced mushrooms
1/2 c. grated Parmesan cheese
1 Tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. oregano

Preparation

Remove pulp from eggplant, leaving shell 1/4 to 1/2-inch thick.
Saute onion, garlic and mushrooms in butter until onion is transparent.
Chop eggplant pulp; add to onion mixture.
Cook 3 minutes.
Stir in Parmesan cheese, parsley flakes, salt and oregano.
Spoon mixture into eggplant shells.
Top with sliced tomatoes.
Brush shells lightly with oil.
Place shells on baking sheet.
Bake in a 350\u00b0 oven for 20 to 25 minutes.
Makes 8 servings.