Stuffed Guinea Squash (Eggplant)

Hollowed-out eggplant, diced and sauteed with onions and mushrooms, then stuffed into the shells and baked with a Cheddar cheese topping.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 544 Calories

Ingredients

• 6 tablespoons butter
• ½ cup minced onion
• 1 cup seasoned bread crumbs
• 2 cups shredded Cheddar cheese, divided
• 1 large eggplant
• ½ pound sliced fresh mushrooms

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Cut eggplant in half lengthwise. Carefully scoop out and chop flesh, leaving skin intact. Place in a shallow baking dish, and set aside.

Step 3

Heat butter in a large skillet over medium high heat. Cook and stir eggplant, mushrooms, and onion until tender, 7 to 10 minutes. Stir in bread crumbs and 1 cup of Cheddar cheese. Fill eggplant shells with stuffing, and sprinkle with remaining cup of Cheddar cheese.

Step 4

Bake in the preheated oven for 15 to 20 minutes, or until warmed throughout and melted on top.