• Two medium sized eggplant
  • Half pound mushrooms (frozen - defrosted - would do fine)
  • 2 oz. grated cheese (parmesan or other tasty hard cheese)
  • 1 piece of garlic
  • Minced rosemary, sage, thyme, 2 tbsp total
  • Olive oil
  • Salt & Pepper to taste
  • 1 cup cooked tomato sauce


Cut the eggplant length wise and scoop out the pulp – set the pulp aside. Add oil to frying pan and cook garlic until golden, add the eggplant pulp and cook for some ten minutes. Stir / smash to reduce liquid, add mushrooms and cook for another 10 minutes or so… then add mixed herbs and S&P to taste. Oil oven dish big enough for the 4 eggplant “boats”. Stuff the boats with the cooked mixture, cover with cheese and bake at 320°F for nearly an hour or until the eggplant is soft (check with toothpick). Spoon some of the warmed tomato sauce in a serving dish and place the eggplant on the sauce. SERVE