Recipe - Cheese Filled Eggplant

1 lg Eggplant
6 tablespoon Butter
1 md Onion; minced
1 cn (9oz) mushrooms
2 cup Shredded cheddar cheese
1 cup Soft bread crumbs
Salt and pepper to taste

Cut eggplant in half lengthwise, scoop out pulp, reserve shell. Dice pulp
and saute in 4 tablespoons butter. Cook until tender. Melt remaining
butter, add onion and saute. Add mushrooms; cook 5 minutes. Combine
eggplant, mushroom mixture, 1 cup cheese, crumbs, salt and pepper. Divide
filling between shells and sprinkle with remaining cheese. Bake 1520
minutes at 375 . Cut in halves or thirds to serve.

MRS ELBERT JACKSON (RADA)

MARVELL, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.