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.
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!
Less salt goes a long way, and I used allspice instead of Italian seasoning. Very good.
It was good, but nothing to write home about. It would make a good side dish. I think I'd prefer it with mozzarella cheese or parmesan.
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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