"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!" — IdCityLady
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soft bread crumbs
chopped fresh mushrooms
ground black pepper
shredded Swiss cheese
We really liked this recipe except for the amount of salt used. I will cut it down to one teaspoon next time I fix this. When I was about to put this in the oven I was thinkng this will not be enough by itself but ended up surprised at how filling it was. Thanks for the recipe and we will be fixing this again.
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!
Less salt goes a long way, and I used allspice instead of Italian seasoning. Very good.
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.
* 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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