i picked up an eggplant at tjs the other day because it looked pretty (really, i had no idea what to do with it) and ended up going through the other stuff i had bought and making up this recipe for stuffed eggplant. it came out so well i'm going to share it.
1 big eggplant
5 or 6 large cloves of garlic chopped
1/2 lb mushrooms chopped
4 peices of soft white bread toast
oil for sauteeing
salt and pepper to taste
a sprinkle of cayenne and paprika
1 tablespoon parsley
1/3 cup of parmesian
1/3 block of standard sized tjs cabot sharp cheddar
cut the eggplant in half and scoop out the insides with a spoon. place the shells on a baking sheet with a little oil under them. chop up the eggplant innards and sautte with mushrooms and garlic and the spices. cover for a few minutes to let all the eggplant and mushroom juices accumulate in the pan, and then mix in the parmesian and cheddar until melted. turn off heat and crumble in the toast. stir in toast gently, but dont mush it. it should look stuffinglike at this point. then fill the eggplant shells with stuffing and sprinkle a little bit of extra parm and cheddar on top.
bake at 350 for about 1 hour until tops are crispyish.
i know the cheddar eggplant combination sounds weird, but its really very tasty.
i think next time i make it i might try upping the spicyness and throwing in some red pepper sprinkles. tarragon might be nice too. maybe some onion in the veggie mix?