Here’s a delicious side dish that goes well on a smorgasbord!

Eggplant with Mushroom Stuffing

Ingredients

1 small eggplant
1 tablespoon salt
1 small onion, chopped
1/4 cup butter, cubed
3/4 cup soft bread crumbs
1/2 cup chopped fresh mushrooms
1 tablespoon minced fresh parsley
Dash pepper
1/2 cup shredded Swiss cheese

Directions

~Cut eggplant in half lengthwise; scoop out pulp, leaving a 1/4-in.-thick shell. Set shell aside. Chop pulp; place in a colander over a plate. Sprinkle with salt; let stand for 30 minutes. Blot moisture with a paper towel.

~In a skillet, sauté eggplant pulp and onion in butter until tender. Add the bread crumbs, mushrooms, parsley, and pepper. Spoon into eggplant shells.

~Place in a greased 8-in. square baking dish. Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake five minutes longer or until cheese is melted.

~Makes two servings.