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|Stuffed Guinea Squash (Eggplant)|
"This filled eggplant is tremendous as a side dish or a prime path."
- 1 huge eggplant
- 6 tablespoons butter
- half of pound sliced sparkling mushrooms
- half of cup minced onion
- 1 cup pro bread crumbs
- 2 cups shredded Cheddar cheese, divided
|Prep : 20M||Cook : 4M||Ready in : 40M|
- Preheat oven to 375 ranges F (one hundred ninety degrees C).
- Cut eggplant in half lengthwise. Carefully scoop out and chop flesh, leaving pores and skin intact. Place in a shallow baking dish, and set apart.
- Heat butter in a huge skillet over medium excessive heat. Cook and stir eggplant, mushrooms, and onion till tender, 7 to ten mins. Stir in bread crumbs and 1 cup of Cheddar cheese. Fill eggplant shells with stuffing, and sprinkle with remaining cup of Cheddar cheese.
- Bake within the preheated oven for 15 to 20 mins, or till warmed all through and melted on top.
- Reynolds® Aluminum foil may be used to preserve meals moist, prepare dinner it lightly, and make smooth-up less complicated.
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