Cheese-stuffed Eggplant (aubergine)

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 (1 lb) eggplants
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/4 cup olive oil
• 8 ounces mushrooms, thinly sliced
• 2 medium tomatoes, cut into wedges
• 1 cup salted peanuts
• 1 1/2 cups soft breadcrumbs
• 2 tablespoons snipped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon ground marjoram
• 1/2 teaspoon ground oregano
• 2/3 cup grated parmesan cheese

Recipe

• 1 cut eggplants lengthwise into halves.
• 2 cut out and cube enough eggplant from shells to measure about 4 cups, leaving a 1/2-inch wall on side and bottom of each shell; reserve shells.
• 3 cook and stir eggplant cubes, onion and garlic in oil in 10-inch skillet over medium heat for 5 minutes.
• 4 add remaining ingredients except reserved shells and cheese.
• 5 cover and cook over low heat 10 minutes.
• 6 place eggplant shells in ungreased shallow pan; spoon peanut mixture into shells.
• 7 sprinkle cheese over filled shells.
• 8 bake, uncovered, at 350°f until eggplant is tender, about 30 to 40 minutes.