Eggplant (Aubergine) Stuffed Mushrooms

• 6 large mushrooms, stems removed and chopped
• 2 tablespoons butter
• 1 cup eggplant, peeled and finely chopped
• 1/4 cup onion, finely chopped
• 1 garlic clove, finely chopped
• salt and pepper
• 1 pinch cayenne
• 3 tablespoons fresh breadcrumbs
• 2 tablespoons parmesan cheese, grated
• 6 tablespoons mozzarella cheese, grated

1. In a skillet cook the chopped stems, eggplant, onion and garlic in the butter, stirring for 8 to 10 minutes or until softened and all the liquid is evaporated.
2. Transfer the mixture to a small bowl and stir in the bread crumbs, Parmesan, salt and pepper and cayenne.
3. Divide the filling among the caps, packing it slightly and bake the mushrooms in a baking dish in a preheated 400 degree oven for 15 minutes.
4. Sprinkle on the mozzarella cheese and continue baking for about 10 more minutes or until cheese is melted and slightly brown.

mushrooms, butter, eggplant, onion, garlic, salt, cayenne, fresh breadcrumbs, parmesan cheese, mozzarella cheese

Taken from www.food.com/recipe/eggplant-aubergine-stuffed-mushrooms-199637 (may not work)