Recipe by IdCityLady
"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!"
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soft bread crumbs
chopped fresh mushrooms
ground black pepper
shredded Swiss cheese
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 years ago. I'm happy to report that I turned everyone into eggplant fans! I made the following alterations because of the increased number of guests and what I had readily availible: I used 3 good sized eggplants, about 3 cups of chopped mushrooms, about a half of a really huge onion, and found that a little over a 1/4 cup of butter sufficed. I also didn't have breadcrumbs so used about a cup and a half of Panko (which was delicious and crunchy and made up for some of the left-out buttery flavor). I also didn't have 'Italian Seasoning' so I eyeballed a mixture of basil, oregano, thyme, dried parsley and sage. I was a bit short on Swiss so i diluted it with a bit of shredded cheddar, and it was wonderful. I made one shell without cheese for a specific guest and they loved it, so if you dont have swiss of much cheese on hand I wouldn't worry about if affecting the outcome too much, maybe just top off with a bit of parsley. LOVED IT and might make it as a new side this christmas! I would highly recommend using this recipe to convert any eggplant skeptic!
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.
Less salt goes a long way, and I used allspice instead of Italian seasoning. Very good.
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 the mushrooms and whole grain bread crumbs, and Parmesan cheese instead of Swiss. Easy and delicious!
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 care for the eggplant boats, so I just put it in a casserole dish.
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 side dish or as a meal all by itself, as it is very filling. Also it's a good recipe for those who are looking to expand their cooking abilities.
* Percent Daily Values are based on a 2,000 calorie diet.
Eggplant With Mushroom Stuffing
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 286
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