Microwave Stuffed Eggplant

• 1 medium eggplant
• 1/2 cup chopped onion
• 1 tablespoon fresh chopped parsley
• 2 cloves garlic, minced
• 2 cups sliced mushrooms
• 1 teaspoon softened butter
• 2 slices bread crumbs, soft
• 1/2 cup water
• 1 teaspoon paprika

Cut eggplant in half lengthwise and scoop out pulp. Save the shells. Finely chop eggplant pulp.

Place chopped eggplant, onion, parsley, garlic, mushrooms, and butter in a casserole. Cover and microwave on HIGH for 5 to 6 minutes, stirring about halfway through cooking. Blend in half of the bread crumbs. Divide filling evenly and stiff into the two eggplant shells. Place 1/2 cup water in a 12x8x2-inch baking dish; add stuffed eggplant. Cover and microwave on HIGH for 5 to 7 minutes. Rotate dish after 3 minutes. Top with remaining bread crumbs and paprika. Microwave on HIGH for 1 to 2 minutes longer.
Stuffed eggplant recipe serves 4.