Cut eggplant in half lengthwise. Make crisscross
patterns in the pulp & sprinkle with salt. Let
stand for 3o minutes. Rinse thoroughly & drain well,
drying with paper towels. Peel & coarsely chop.
Heat 2 tb oil in a skillet over a medium heat. Cook
eggplant till softened. Let cool.
Heat remining oil & cook onion, celery, choped
mushrooms & garlic for 4 minutes. Add tomatoes &
return eggplant to skillet. Stir in breadcrumbs,
tomato paste & 3 tb parsley. Add basil. Continue to
cook for 4 minutes.
Just before serving, wipe mushrooms with cloth
dampened in lemon juice. Carefully remove the stems.
Fill each cap with some of the eggplant mixture.
Sprinkle with remaining parsley & serve.
You can serve the mushrooms hot by baking briefly
until watm & then sprinkling with parsley.
