Stuffed Guinea Squash (Eggplant)

Stuffed Guinea Squash (Eggplant)

58
MONTANACOOK 0

"This stuffed eggplant is great as a side dish or a main course."

Ingredients

40 m {{adjustedServings}} servings 544 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 38.1 g
  • 59%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 1007 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cut eggplant in half lengthwise. Carefully scoop out and chop flesh, leaving skin intact. Place in a shallow baking dish, and set aside.
  3. Heat butter in a large skillet over medium high heat. Cook and stir eggplant, mushrooms, and onion until tender, 7 to 10 minutes. Stir in bread crumbs and 1 cup of Cheddar cheese. Fill eggplant shells with stuffing, and sprinkle with remaining cup of Cheddar cheese.
  4. Bake in the preheated oven for 15 to 20 minutes, or until warmed throughout and melted on top.
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Reviews

58
  1. 68 Ratings

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We really enjoyed this rec. I baked eggplant skin by itself about 7-10 min, then filled with mushroom mixture and baked for 15 min, then added cheese on top and cooked another 10 min. Next time ...

This was a tasty, easy and simple recipe for eggplant. I followed the recipe as directed, using maybe slightly less cheese than called for and italian breadcrumbs rather than plain, and adding s...

Made this last night and we LOVED it. I altered it a bit, so I can only give 4 stars. I added 1 T each parsley and lemon juice, reduced the bread crumbs and added half a chopped bell pepper. I...