Eggplant Benedict

• 1 medium eggplant, unpeeled and sliced crosswise in 3/4 inch slices
• 1 Tbsp. olive oil
• 1/2 lb. baby portobello mushrooms, wiped clean and finely chopped
• 1 shallot, finely chopped
• 1/2 cup reserved chopped eggplant
• 1 Tbsp. unsalted butter
• 1/4 cup white wine
• 1 Tbsp. fresh thyme
• 2 Tbsp. Parmesan cheese, grated
• Salt and pepper to taste
• Sauce:
• 1/2 c. reduced fat mayonnaise
• 2 Tbsp. lemon juice

1. Preheat oven to 500 degrees
2. Slice eggplant crosswise into four 3/4 inch slices. Reserve and chop remaining eggplant finely, to make 1/2 cup.
3. Drizzle eggplant slices with olive oil
4. Roast eggplant slices on cookie sheet in oven for 8 minutes, turn slices and roast for 8 more minutes.
5. While eggplant is roasting, melt butter in skillet over medium heat, add chopped shallot, mushrooms, chopped reserved eggplant, and white wine. Saute, stirring frequently until moisture evaporates. Stir in Parmesan cheese,thyme, salt and pepper. Remove from heat.
6. Mound mushroom filling onto roasted eggplant slices.
7. Mix together mayonnaise and lemon juice.
8. Preheat broiler, top mushroom mixture with mayonnaise mixture and broil until warmed through and bubbling. Remove from oven, place on appetizer plate and serve immediately.
9. This receipe lends itself to do-ahead preparation. The eggplant can be roasted the day before, the mushroom mixture can be prepared the day before, and the sauce can be prepared in advance. All you have to do before serving is assemble and broil the mushroom-topped eggplant slices.

eggplant, olive oil, baby portobello mushrooms, shallot, eggplant, unsalted butter, white wine, thyme, parmesan cheese, salt, mayonnaise, lemon juice

Taken from www.epicurious.com/recipes/member/views/eggplant-benedict-1202858 (may not work)