Eggplant Stuffed With Oysters

Ingredients

• 1 large eggplant
• Salt to taste
• 2 slices whole wheat bread
• ¼ pound real butter
• ¼ pound fresh mushrooms, sliced
• 1 rib celery, chopped
• ½ medium white onion, chopped fine
• 1 pint fresh, raw oysters
• 1 2-ounce jar pimientos, cut in strips Handful
• fresh parsley, chopped
• 2 eggs

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    342 calories; 26 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 9 grams protein; 160 milligrams cholesterol; 129 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Slice side off eggplant lengthwise. Scoop out pulp from large piece and set pulp aside for use later. Sprinkle inside of eggplant with salt, replace its top and refrigerate until time to stuff.
2. Preheat oven to 300 degrees. Place two slices of whole wheat bread in oven to dry out while it is heating. 3. Melt butter in heavy skillet over medium heat. With the lid on, braise until soft these chopped items: cubed eggplant pulp, sliced mushrooms, chopped celery and onion.
3. Add drained oysters, pimientos, dried-out bread, which you have torn into small pieces, and parsley to the above. (For an easy method of chopping parsley, try using kitchen shears instead of a knife.) Stir.
4. Beat eggs until lemon colored and add to the above. Turn heat to low and continue cooking for five minutes, stirring constantly. Remove from fire and salt to taste.
5. Remove eggplant from refrigerator and discard the small covering slice. Stuff loosely into eggplant the sauteed vegetables and oysters. Place one inch of water in the bottom of an oven-to-table baking dish. Cover tightly, bake 45 minutes or until tender.

1 hour 30 minutes