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Stuffed Eggplant
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Eggplant, halved | |
Kale, chopped and cooked | |
Shiitake mushrooms, fresh or rehydrated | |
Crushed garlic | |
Cooking wine | |
Parmesan cheese | |
Bread crumbs |
Spoon out innards of eggplants and chop. Heat olive oil in skillet and cook eggplant innards, kale and mushrooms. Add wine. When cooked through, add Parmesan cheese and breadcrumbs, salt and pepper. Spoon into eggplants! Sprinkle with more Parmesan and put in oven until heated and browned 1/2 hour - 45 minutes.
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