Servings: 3

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Mushroom Stuffed Eggplant


3 Frieda’s® Japanese Eggplants, halved lengthwise
Lemon Juice
2 tablespoons butter or margarine
2 tablespoons Frieda’s® Shallots, sliced
2 tablespoons all-purpose flour
½ cup milk or light cream
2 tablespoons white wine
1 cup chopped mushrooms
½ cup finely grated carrots
Grated parmesan cheese
Freshly chopped parsley


Cook eggplant with a little lemon juice in a small amount of boiling water for 8 minutes, or until nearly tender. Drain. Carefully scoop pulp, leaving 1-inch shell. Chop pulp. Set aside.  In saucepan melt butter or margarine, add shallots and cook 2 minutes over low heat. Stir in flour and milk or light cream. Cook over medium-high heat, stirring constantly, until mixture is thickened. Cook 1-minute more. Remove from heat. Stir in wine, chopped eggplant, mushrooms, and carrots. Place eggplant shells in a lightly greased baking dish.  Spoon filling into eggplant shells, mounding over tops of shells. Sprinkle generously with parmesan cheese and chopped parsley. Bake, covered, in a 350° oven for about 20 to 25 minutes or until hot throughout.