Eggplant With Mushroom Stuffing

Eggplant With Mushroom Stuffing

8
IdCityLady 2

"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!"

Ingredients

1 h 20 m {{adjustedServings}} servings 419 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 419 kcal
  • 21%
  • Fat:
  • 31.8 g
  • 49%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 3825 mg
  • 153%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking dish.
  2. 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.
  3. 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.
  4. 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.
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Reviews

8
  1. 9 Ratings

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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 ...

I love eggplant and wanted to find a dish that would inspire my family to love it, too. This is it! My changes: olive oil instead of butter, a quarter cup of marinara sauce added after cooking t...

Less salt goes a long way, and I used allspice instead of Italian seasoning. Very good.