Eggplant Parmesan Stuffed Mushrooms

by Linda St.Hilaire
(Attleboro, MA)

Ingredients:

20 large stuffing mushrooms
1 small eggplant (about 1 1/2 cups diced)
1 tbsp. olive oil
1 sleeve Ritz crackers (crushed)
1/2 cup plain bread crumbs
1 tsp. oregano
1/4 tsp. Italian seasoning
1/4 cup grated parmesan cheese
1/2 cup shredded mozzarella cheese
1 stick butter
2 cups marinara sauce for dipping

Instructions:

1. Preheat oven to 350 degrees.

2. Rinse the mushrooms and remove the stems. Place the mushrooms on a cookie sheet or cooking stone with sides.

3. Peel and dice the eggplant.

4. In a skillet heat the olive oil over medium heat. Saute the eggplant until tender. Set aside to cool.

5. Making the crumb filling: If you have a food processer you can blend the crackers and bread crumbs until combined. (If not, get out a large zipper baggie add the crackers, let the air out and close the bag. Use a rolling pin or thick glass to roll the crackers into crumbs). Once your crackers are crumbled add the bread crumbs, oregano, Italian seasoning, parmesan cheese and mozzarella cheese. Mix well.

6. In a microwavable dish, melt the stick of butter, depending on your microwave try 10-15 seconds. Then repeat until melted.

7, In a medium size mixing bowl add the sauteed eggplant and breadcrumbs; mix well. Slowly pour in the melted butter; mix until coated and moistened.

8. You are now ready to start stuffing. Using a tablespoon or your hands, fill each mushroom cap with a generous amount of filling. Return each filled mushroom to the baking dish.

9. Cook in 350 degree oven for 20-30 minutes.

10. Cool for 5 minutes and serve warm with Marinara Sauce for dipping.