Eggplant With Mushroom Stuffing

4 Reviews

Prep: 20 min
Cook: 30 min
Ready In: 1 hr 20 min

“Quite easy for an intermediate chef like me! I added 1 tablespoon Italian seasoning to it (instead of parsley) and 3 cloves of minced garlic. I increased the breadcrumbs slightly because the eggplant was large. It was very tasty and my husband loved it!” - by IdCityLady

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking dish.
Cut eggplant in half lengthwise and scoop out the flesh, leaving shells about 1/4 inch thick. Chop pulp and place into a colander. Sprinkle with salt and let eggplant pulp drip for 30 minutes. Blot moisture from eggplant pulp with a paper towel.
Melt butter in a skillet over medium heat; cook and stir eggplant pulp and onion in the hot butter until vegetables are tender, about 10 minutes. Stir bread crumbs, mushrooms, Italian seasoning, and black pepper into the eggplant mixture until thoroughly combined. Spoon the mixture into eggplant shells.
Bake in the preheated oven until eggplant shells are tender, about 15 minutes. Sprinkle with Swiss cheese, return to oven, and bake until cheese has melted, about 5 more minutes.

Reviews (4)

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jcinaz

Oct. 25, 2012

"We really liked this recipe except for the amount of salt used. I will cut it down to one teaspoon next time I fix this. When I was about to put this in the oven I was thinkng this will not be enough..." See more by itself but ended up surprised at how filling it was. Thanks for the recipe and we will be fixing this again."

ChefInTheFamily

Nov. 16, 2012

"I made this for a family dinner (eight people) and received rave reviews with nothing left over. It was many peoples first time trying eggplant, or the first time after a bad experience with it years ..." See moreago. I'm happy to report that I turned everyone into eggplant fans! I made the following alterations because of the increased number of guests and what I had readily availible: I used 3 good sized eggplants, about 3 cups of chopped mushrooms, about a half of a really huge onion, and found that a little over a 1/4 cup of butter sufficed. I also didn't have breadcrumbs so used about a cup and a half of Panko (which was delicious and crunchy and made up for some of the left-out buttery flavor). I also didn't have 'Italian Seasoning' so I eyeballed a mixture of basil, oregano, thyme, dried parsley and sage. I was a bit short on Swiss so i diluted it with a bit of shredded cheddar, and it was wonderful. I made one shell without cheese for a specific guest and they loved it, so if you dont have swiss of much cheese on hand I wouldn't worry about if affecting the outcome too much, maybe just top off with a bit of parsley. LOVED IT and might make it as a new side this christmas! I would highly recommend using this recipe to convert any eggplant skeptic!"