Stuffed Eggplant
2 medium eggplants, unpeeled
2 1.2 tsp salt
1/4 tsp black pepper
5 tbsp flour
4 tbsp olive oil
3 tbsp butter
1 cup sliced onions
Dash Cayenne pepper
3/4 cup milk
2 tbsp grated Parmesan cheese
2 tbsp grated Gruyere cheese
1/4 cup heavy cream
1 tsp dry mustard
1 cup sliced mushrooms
Cut eggplants in half lengthwise. Cut gashes in pulp; sprinkle each half with
1/2 tsp of the salt. Let stand for 30 minutes. Squeeze out excess water from
the eggplant; wipe dry. On a piece of waxed paper combine pepper and flour.
Dredge eggplant halves; reserve remaining flour mixture. Heat 2 tbsp of the oil
in a large skillet. Add 2 eggplant halves, cut side down; saute over low heat for
10 minutes. Turn; cook for 10 minutes longer. Remove; repeat with remaining oil
and eggplant. Add 2 tbsp of butter to skillet; saute onions until limp. Blend in
reserved flour mixture, remaining salt and cayenne. Stir in milk; cook over low
heat, stirring constantly, until sauce is thickened. In a small bowl, combine
cheeses; stir half into sauce. Stir in 3 tbsp of the cream and mustard; remove
from heat. Melt remaining butter in another skillet; saute mushrooms for 5 minutes.
Stir into sauce. Scoop out eggplant pulp, leaving 1/2 inch adhering to shell. Chop
eggplant pulp; add to sauce; mix well. Spoon into shells; sprinkle with remaining
cheese mixture. Preheat broiler. Arrange eggplant halves on broiler pan. Broil 5-6
inches from heat for 6-7 minutes, or until golden brown. Just before serving,
sprinkle with remaining cream.