Eggplant with Mushroom Stuffing Recipe

4 4 6
Eggplant with Mushroom Stuffing Recipe
Eggplant with Mushroom Stuffing Recipe photo by Taste of Home
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Eggplant with Mushroom Stuffing Recipe

Read Reviews
4 4 6
Publisher Photo
We had an abundance of eggplant in our garden one year, so I was happy to find this recipe, especially since it was such a hit with my family. It's not hard to make, and the best part is it's perfect for two people. -Joyce Towles, Houston, Texas
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1 small eggplant
  • Salt
  • 1 small onion, chopped
  • 1/4 cup butter or margarine
  • 3/4 cup soft bread crumbs
  • 1/2 cup chopped fresh mushrooms
  • 1 tablespoon minced fresh parsley
  • Dash pepper
  • 1/2 cup shredded Swiss cheese

Directions

Cut eggplant in half lengthwise; scoop out pulp, leaving a 1/4-in.-thick shell. Set shell aside. Chop pulp; place in a colander over a plate. Sprinkle with salt; let stand for 30 minutes. Blot moisture with a paper towel.
In a skillet, saute eggplant pulp and onion in butter until tender. Add the bread crumbs, mushrooms, parsley and pepper. Spoon into eggplant shells. Place in a greased 8-in. square baking dish. Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 2 servings.
Originally published as Eggplant with Mushroom Stuffing in Reminisce September/October 2003, p50

Nutritional Facts

1 each: 414 calories, 31g fat (19g saturated fat), 86mg cholesterol, 3941mg sodium, 24g carbohydrate (10g sugars, 6g fiber), 12g protein.

  • 1 small eggplant
  • Salt
  • 1 small onion, chopped
  • 1/4 cup butter or margarine
  • 3/4 cup soft bread crumbs
  • 1/2 cup chopped fresh mushrooms
  • 1 tablespoon minced fresh parsley
  • Dash pepper
  • 1/2 cup shredded Swiss cheese
  1. Cut eggplant in half lengthwise; scoop out pulp, leaving a 1/4-in.-thick shell. Set shell aside. Chop pulp; place in a colander over a plate. Sprinkle with salt; let stand for 30 minutes. Blot moisture with a paper towel.
  2. In a skillet, saute eggplant pulp and onion in butter until tender. Add the bread crumbs, mushrooms, parsley and pepper. Spoon into eggplant shells. Place in a greased 8-in. square baking dish. Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 2 servings.
Originally published as Eggplant with Mushroom Stuffing in Reminisce September/October 2003, p50

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Reviews forEggplant with Mushroom Stuffing

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Beckyb26 User ID: 37262 229674
Reviewed Jul. 17, 2015

"This was way too salty to eat. Blotting the moisture didn't seem to help."

MY REVIEW
kmpatch User ID: 149103 131542
Reviewed Aug. 29, 2014

"This dish was pretty good. I also made it in a casserole, but used mozzarella cheese because that's what I had on hand. Don't make the mistake I did and forget to blot the extra moisture from the eggplant after draining - it was way too salty. Next time I might add some chopped celery to the veg mixture to give it a little more crunch."

MY REVIEW
damd1230 User ID: 6752114 96830
Reviewed Oct. 1, 2012

"easy enough for me and delicious!:)"

MY REVIEW
dkelly23 User ID: 4761099 96701
Reviewed Sep. 2, 2012

"This was delicious and my family loved it! I ended up just making in a small casserole dish and served as a side with chicken, but could easily be a vegetarian meal."

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