Stuffed Guinea Squash (Eggplant)

SUBMITTED BY: MONTANACOOK PHOTO BY: WANDA

"This stuffed eggplant is great as a side dish or a main course."

PREP TIME	20 Min
COOK TIME	20 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 2 servings

USMETRIC

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INGREDIENTS

1 large eggplant
6 tablespoons butter
1/2 pound sliced fresh mushrooms
1/2 cup minced onion
1 cup seasoned bread crumbs
2 cups shredded Cheddar cheese, divided

READ REVIEWS (19)

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).
Cut eggplant in half lengthwise. Carefully scoop out and chop flesh, leaving skin intact. Place in a shallow baking dish, and set aside.
Heat butter in a large skillet over medium high heat. Cook and stir eggplant, mushrooms, and onion until tender, 7 to 10 minutes. Stir in bread crumbs and 1 cup of Cheddar cheese. Fill eggplant shells with stuffing, and sprinkle with remaining cup of Cheddar cheese.
Bake in the preheated oven for 15 to 20 minutes, or until warmed throughout and melted on top.

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REVIEWS

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Reviewed on May 16, 2005 by Moonbeam

I enjoyed this recipe and would make it again. I added one red pepper to the mixture and had a little of it left over for a sandwich the next day. Next time I would really try to scrape the eggplant flesh out as close to the peel as possible b/c it didn't cook it all the through for me. Another thing you could probably do would be to cook the eggplant skin in the oven will everything else is getting chopped and cooked. Although I wan't able to eat the skin it was good. I would make it again.

5 users found this review helpful

Reviewed on Jun. 13, 2006 by Zuzana

We really enjoyed this rec. I baked eggplant skin by itself about 7-10 min, then filled with mushroom mixture and baked for 15 min, then added cheese on top and cooked another 10 min. Next time Im going to add some seasonings/spices to mushroom mixture. Overall very good. I agree with other reviewer who said that if you like stuffing you will like this rec.

3 users found this review helpful

Reviewed on May 7, 2006 by STEFANIIEEE

This was a tasty, easy and simple recipe for eggplant. I followed the recipe as directed, using maybe slightly less cheese than called for and italian breadcrumbs rather than plain, and adding salt and pepper. I would agree with a previous comment that suggestes to start baking the eggplant skin while chopping and cooking the other vegetables. The skin came out a bit tough for us, though not inedible. Cooking the skin a bit longer before stuffing should solve this. I'd also add the cheese topping about ten minures into baking the stuffed eggplant, to make it melty and gooey rather than hard. This was the first time I've ever cooked an eggplant dish and I'll make this again!

3 users found this review helpful

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