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

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Butternut Squash Pizzas with Rosemary

These individual pizzas put a tasty twist on pizza night.

Stuffed Peppers My Way

These roasted green bell peppers are stuffed with a savory feta and rice mixture.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 58

  1. 68 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Zuzana
6/13/2006

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 Im going to add some seasonings/spices to mushroom mixture. Overall very good. I agree with other reviewer who said that if you like stuffing you will like this rec.

Stef
5/7/2006

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 salt and pepper. I would agree with a previous comment that suggestes to start baking the eggplant skin while chopping and cooking the other vegetables. The skin came out a bit tough for us, though not inedible. Cooking the skin a bit longer before stuffing should solve this. I'd also add the cheese topping about ten minures into baking the stuffed eggplant, to make it melty and gooey rather than hard. This was the first time I've ever cooked an eggplant dish and I'll make this again!

Nicole
8/5/2008

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 pre-baked the eggplant shells 10 minutes. I covered the stuffed eggplant with foil for the first part of the baking and did not add the cheese on top until the last 10 minutes, baking uncovered.