Cheesy Stuffing

• 1.5 cups multi grain bread-cut into 1/2 inch cubes
• 2 ounces olive oil
• 3/4 cup mushrooms-quartered
• 1 teaspoon cayenne pepper
• 1/4 cup onion-small dice
• 3 ounces olive oil
• 1/2 cup eggplant-cut into 1/2 inch pieces
• 1/2 cup carrots-cut into 1/2 inch pieces
• 1 clove garlic-minced
• 1 egg-whisked
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• butter/cooking spray for coating baking dish
• 3/4 cup chicken stock
• salt to taste
• pepper to taste

1. Place bread cubes on baking tray and toast on 400F until just browned; reserve.
2. On high heat, brown mushrooms in olive oil; add cayenne pepper, season, and reserve.
3. Sweat onion on medium heat in olive oil; add eggplant, and carrots until soft, finish with garlic, season, and reserve.
4. In a bowl, combine bread cubes, mushrooms, eggplant/carrot mixture, egg, ricotta cheese, and half of the Parmesan cheese-mix well.
5. Butter/spray a baking dish and transfer stuffing mixture.
6. Pour chicken stock on top of stuffing; top off with remaining Parmesan cheese.
7. Bake at 400F until top is golden brown (~17-22 min); see serving suggestions above.

multi grain bread, olive oil, mushrooms, cayenne pepper, onion, olive oil, eggplant, carrots, garlic, egg, ricotta cheese, parmesan cheese, butter, chicken stock, salt, pepper

Taken from food52.com/recipes/1432-cheesy-stuffing (may not work)