Eggplant Stuffed with Mushrooms (Aubergines Farcies Duxelles)

Julia Child's exquisite stuffed eggplant recipe can be either a main dish or served in quarters or slices as a side dish. Though Julia probably never heard of Panko bread crumbs, I am certain she would have used them if she found them.

Part of the luscious taste is the cream cheese and small amount of Swiss cheese. I'm sorry, vegans, I don't know how to make this vegetarian-friendly. The rest of you, happy aubergine-ing!

Ingredients

3 medium eggplants
1/4 cup olive oil, divided in half
1 cup minced onion
1 cup porcini mushrooms, finely chopped
2 cups white button mushrooms, finely chopped
2 tsp black truffle salt
1 tsp freshly ground black pepper
2 tbsp Dijon mustard
4 oz cream cheese, softened (we used fat-free cream cheese)
1/4 cup fresh parsley, chopped
1/4 tsp fresh oregano, chopped
1/4 cup Panko bread crumbs
1/4 cup grated Swiss or sharp cheddar cheese (we used low-fat cheese)
2 tbsp butter, melted

Directions

Cut the stem end off the eggplant and cut them in half lengthwise. Make lengthwise cuts about 1/2 inch apart, scoring the eggplants nearly to the purple peel. Sprinkle the surface with salt and lay on sheets of paper towels for 30 minutes to draw out the water and any bitterness.

Preheat oven to 500 degrees. Spray or oil a baking sheet, then lay the eggplant halves cut side up on the sheet. Broil them 4-5 inches away from the heat for 10 or 15 minutes, until the flesh is very tender. Cut the eggplant from the skin, leaving a 1/4 inch shell on each eggplant. Coarsely chop the flesh. Turn down the oven to 375 degrees.

Heat a frying pan, then add 1 tbsp olive oil. Saute the onion until tender and translucent. Set aside the onions and heat up another tbsp of olive oil. Saute the mushrooms until tender, then stir into the onions. Stir in the truffle salt, pepper, mustard, cream cheese, and herbs.

Lay the eggplant shells in an oiled baking sheet. Fill each eggplant with an equal amount of the mushroom mixture. Stir together the Panko crumbs and cheese, and carefully sprinkle over the tops of the eggplants. Drizzle with the melted butter. Pour 1/8 inch of water around the shells. Bake for 30 minutes, or until the stuffing is tender and bubbly, and the topping is golden brown.

Makes 3 main-dish meals, or 6-8 side dishes.
If you follow Weight Watchers, one medium eggplant half is 4 points+, counts as 2 vegetable servings, and 1 milk serving.