Recipe - Stuffed Eggplant A La Richard Simmons

2 md Eggplant
Butter or olive oil
1 md Chopped onion
One half cup Chopped mushrooms
1 cup Cottage cheese
1 cup Grated Jack or cheddar
cheese
One fourth cup Ground or chopped nuts; (I
use pecans or cut or sliced up
almonds)
One half teaspoon Crushed basil
1 cup Cooked brown rice
Crumbly Topping

TOPPING
One half cup Toasted wheatgerm
One fourth cup Chopped nuts
One fourth cup Grated cheese
1 tablespoon Butter; melted

Slice eggplant in half lengthwise and bake them facedown on oiled cookie
sheet at 350 for 20 minutes. Scoop out the insides when cool enough to
handle leaving 1/4" around the insides. In skillet saute garlic,onion, and
mushroom and add eggplant that has been mashed. Add rice, nuts and
seasonings.Stuff eggplant shells with mixture, dust with paprika and
sprinkle with topping. Bake at 350 for 3540 minutes.

TOPPING: Mix and sprinkle this over eggplant 10 minutes before it is done.

This is a yummy vegetarian dish that my young children love.Enjoy!

Posted to KitMailbox Digest by Yardsalr@aol.com on Feb 24, 1998