John Myers
Eggplant with Mushroom Filling
The perfect eggplant with mushroom filling recipe with a picture and simple step-by-step instructions.
- 2 piece Eggplant
- 250 g Brown mushrooms, finely diced
- 2 Tablespoon (level) Fine fresh garlic cubes
- 1 Bd Roughly torn basil
- Salt
- Black pepper from the mill
- 60 g Freshly grated Parmesan
- 2 Tablespoon (level) Fresh breadcrumbs
- Extra virgin olive oil
- 25 g Flour
- 200 ml Milk hot
- 125 ml Tomato sauce made from fresh tomatoes
- Blanch the eggplant for 10 minutes in salted water. Remove the stem end, cut a thin lid lengthways, carefully remove the pulp except for 1/2 cm and dice.
- Heat three tablespoons of olive oil in a pan, add garlic and mushrooms and fry. Fold in the aubergine meat and brown it too, dust with flour and let it sweat. Pour in the milk and cook for 15 minutes while stirring. 50 g Parmesan cheese. Season well with salt and pepper. Fold in the basil.
- Pat the eggplant dry well, season with salt and pepper on the inside and fill with the mushroom mixture. Sprinkle breadcrumbs on top and drizzle with a little olive oil. Divide the tomato sauce into two forms and insert the aubergines at 250 degrees top / bottom heat for 10 minutes. Bake, let cool down a little and serve in the tin.
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