Navy Bean Gruyere Mushroom Rosemary Loaded Eggplant

Ingredients

• 1½ lbEggplant
• 2 tbspOlive Oil
• 10 ozCanned Navy Beans
• 4 ozGruyere Cheese
• 8 ozCremini Mushroom
• 1 tspRosemary
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 400°F (204°C). Prepare the Eggplant, rub it with half of the Olive Oil and half of the Table Salt, and arrange it in a baking dish.
2. Bake the Eggplant until nearly tender. Prepare the Canned Navy Beans, Gruyere Cheese, Cremini Mushroom, Rosemary, draining and rinsing any canned ingredient, then combine them with the remaining Olive Oil and Table Salt.
3. Open or hollow the baked Eggplant when its shape allows, add the Canned Navy Beans, Gruyere Cheese, Cremini Mushroom, Rosemary, and return the loaded Eggplant to the oven until hot and browned. Rest for 5 minutes before serving.