Eggplant With Mushroom Stuffing Recipe -
Eggplant With Mushroom Stuffing Recipe

Eggplant With Mushroom Stuffing

Recipe by  

"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!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    1 hr 20 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking dish.
  2. Cut eggplant in half lengthwise and scoop out the flesh, leaving shells about 1/4 inch thick. Chop pulp and place into a colander. Sprinkle with salt and let eggplant pulp drip for 30 minutes. Blot moisture from eggplant pulp with a paper towel.
  3. Melt butter in a skillet over medium heat; cook and stir eggplant pulp and onion in the hot butter until vegetables are tender, about 10 minutes. Stir bread crumbs, mushrooms, Italian seasoning, and black pepper into the eggplant mixture until thoroughly combined. Spoon the mixture into eggplant shells.
  4. Bake in the preheated oven until eggplant shells are tender, about 15 minutes. Sprinkle with Swiss cheese, return to oven, and bake until cheese has melted, about 5 more minutes.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Nov 16, 2012

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!

Most Helpful Critical Review
Dec 03, 2014

It was good. It would make a good side dish. I think I'd prefer it with mozzarella cheese or parmesan.


9 Ratings

Feb 06, 2014

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!

Jan 16, 2013

Less salt goes a long way, and I used allspice instead of Italian seasoning. Very good.

Oct 31, 2012

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.

Mar 19, 2014

It tasted like something that should be eaten as a side stuffing. After a few bites, it felt pretty heavy. It might just be that we are not fans of eggplant.

Sep 15, 2013

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.

Jun 30, 2013

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.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 419 kcal
  • 21%
  • Carbohydrates
  • 25.5 g
  • 8%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 31.8 g
  • 49%
  • Fiber
  • 8.1 g
  • 32%
  • Protein
  • 11.9 g
  • 24%
  • Sodium
  • 3825 mg
  • 153%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Chicken On the Grill
Chicken On the Grill

Something about the grill's heat brings out the best flavor in the simplest chicken recipe.

Summer Desserts
Summer Desserts

We have over 700 dessert recipes just for summer fun.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Eggplant Parmesan II

See how to make a delicious no-fry version of eggplant Parmesan.

Easy Fried Eggplant

See a quick-and-easy way to make perfect fried eggplant.

Eggplant Parmesan Casserole

A delicious eggplant casserole with way fewer calories than most.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States