INGREDIENTS

  • 1 large eggplant
  • 2 tablespoons oil
  • 3/4 cup onions , finely chopped
  • 1 cup chopped mushrooms
  • 2/3 cup cooked rice
  • 2 tablespoons soy sauce
  • 1 teaspoon worcestershire sauce
  • 1/2 teaspoon cayenne pepper
  • 2 cups shredded sharp cheddar cheese

DIRECTIONS

  1. Cut the eggplant in half and scoop out the insides. Set aside the hollowed halves and chop the scooped eggplant.
  2. In a frying pan heat the oil and saute the onion and eggplant until soft.
  3. Add the mushrooms, rice, soy sauce, worcestershire and cayenne. Cook for 5 minutes more.
  4. Fill the eggplant halves with the mixture and top with the cheese.
  5. Place in a baking pan and bake at 375 degrees farenheit for 15-25 minutes.