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 servings 419 cals
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Original recipe yields 2 servings

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Nutrition

  • 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.

It was good. It would make a good side dish. I think I'd prefer it with mozzarella cheese or parmesan.

Only problem is WAY too much salt. I agree that 1 tsp would suffice. Next time I'll cut the butter down and add more mushrooms and less onion and bread crumbs. Nice side dish though.

It tasted like something that should be eaten as a side dish...like stuffing. After a few bites, it felt pretty heavy. It might just be that we are not fans of eggplant.

I have made this dish several times. I've tried it vegan, and it delicious that way too! Just take out the cheese and use olive oil instead of butter. I just love the cheese on top! I don't c...

I'm always on the look out for a good eggplant recipe and this one has certainly made the cut. I've made this multiple times now and it has been a hit every time. This recipe makes for a good si...