Garden Casserole

• 1 large Kuta or eggplant
• 2 Tbsp. oil
• 1 medium onion, chopped
• 1/2 lb. mushrooms, sliced
• 3/4 c. cooked chicken or pork, ground
• 1/4 c. sour cream
• 1 egg, beaten
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. nutmeg
• 1/4 c. fresh bread crumbs
• 2 Tbsp. Parmesan cheese
• 1/4 tsp. paprika
• 2 Tbsp. butter

1. Cut thin slice off Kuta (or eggplant) lengthwise; scoop out seeds.
2. Bring water to boil in a large saucepan, add Kuta or eggplant; parboil, covered, for 3 minutes.
3. Lift carefully out of water, drain.
4. Cool slightly.
5. Heat oil in skillet.
6. Add onion, cook until transparent.
7. Add sliced mushrooms; cook 4 minutes longer.
8. Stir in meat; brown lightly.
9. Add sour cream, egg, salt, pepper and nutmeg.
10. Cook 3 minutes more.
11. Remove from heat.
12. Scoop the flesh from Kuta or eggplant, combine with meat mixture, then spoon mixture back into shell, pulling some mushrooms to surface. Combine bread crumbs, Parmesan and paprika; sprinkle over top. Dot with butter. Place in greased baking dish; bake at 375u0b0 for 25 minutes or until browned.
13. Serves 3 to 4.

eggplant, oil, onion, mushrooms, chicken, sour cream, egg, salt, pepper, nutmeg, fresh bread crumbs, parmesan cheese, paprika, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993532 (may not work)