Stuffed Eggplant

• 1 eggplant
• 1/2 c. bacon, diced
• 1 c. mushrooms, sliced
• 1/2 c. onion, finely chopped
• 1 c. soft bread crumbs
• 1/2 c. cucumber, chopped
• 2 Tbsp. horseradish
• 1/4 c. chili sauce
• 1 tsp. salt
• 1/8 tsp. pepper
• 1/2 c. buttered crumbs

1. Wash eggplant; boil for about 10 minutes.
2. Cut in half lengthwise; scoop out pulp to make 2 shells about 1-inch thick. Reserve pulp.
3. Sprinkle shells with salt.
4. Cook bacon slightly; add mushrooms and onion.
5. Cook over low heat for about 10 minutes, or until soft and lightly browned.
6. Add soft bread crumbs, cucumber, horseradish, chili sauce, seasonings and chopped eggplant pulp.
7. Fill the eggplant shells with the mixture. Sprinkle with buttered crumbs.
8. Place in a shallow baking dish containing a little.
9. Bake in a moderate oven (375u0b0) for about 35 minutes, or until tender.
10. Makes 8 servings.

eggplant, bacon, mushrooms, onion, bread crumbs, cucumber, horseradish, chili sauce, salt, pepper, buttered crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=595787 (may not work)