Reviewed: Feb. 3, 2012

I made this according to recipe. I love eggplant, but the bread crumbs in this are just too overpowering, they absorb too much of the flavor. I would remove them completely, replace with diced tomatoes or rice, or both. This was just not a tasty recipe at all. Maybe it just didn't appease my palate and would be good for others...just not for me.

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Reviewer:

HippieChick

Reviewed: Feb. 2, 2012

This recipe was pretty good. I ended up adding green peppers into the stuffing and it was really good. I would recommend cooking the eggplant a little longer than it says, just because it was still a little difficult to cut into. Overall was a good recipe!

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Reviewer:

followasmile

Reviewed: Oct. 12, 2011

This is a really excellent recipe that tastes good and also looks very apetizing. I didn't use mushrooms, but added red peppers. I would maybe add a bit less bread crumbs next time. I will make this again. I also followed some advice from other reviewers and put the hollowed out shell in the oven for about 15 minutes while I was frying the eggplant to make sure it was softened.

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Reviewer:

jewels

Cooking Level: Intermediate

Reviewed: Oct. 5, 2011

Delicious! I added a sprinkle of garlic powder and a little salt and pepper.

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Reviewer:

FARMOM

Reviewed: Oct. 2, 2011

This was very good. Based on others' suggestions, I baked the eggplant skins while the eggplant and mushroom mixture was cooking on the stove. I left out the onion because my husband doesn't eat it, but I added in some minced garlic and about 1/2 teaspoon Italian seasoning. I'll definitely make this again!

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Reviewer:

Sarah O

Cooking Level: Intermediate

Reviewed: Sep. 20, 2011

I used eggplant from out neighbor's garden and I used 2 tbsps of olive oil and 2 tbsps of butter. but otherwise followed recipes as written. Really good. Great fall dish.

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Reviewer:

BIDPOOL

Cooking Level: Expert

Living In: Biddeford, Maine, USA

Reviewed: Sep. 11, 2011

This was delicious. I followed some of the other comments and baked the eggplant shells. I sprayed some vegetable oil on the cut side of the shells in order to keep them from drying out. I alsoI lowered the temperature of the oven to 350F and baked the shells for about 20 minutes. They were done if I could cut them with a fork. I added 1 green pepper to the stuffing mixture and reduced the amount of bread crumbs to about 1/3 C. I baked the stuffed eggplants in the oven at 350 for about 20 minutes.

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Reviewer:

wmihalo

Cooking Level: Intermediate

Home Town: Hammond, Indiana, USA

Living In: Munster, Indiana, USA

Reviewed: Sep. 6, 2011

Loved this! So nice to have an eggplant dish that's not Italian for a change.

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Reviewer:

doglover8

Reviewed: Aug. 4, 2011

This was delicious, and like others said, really did remind me of stuffing. I didn't quite use all of the bread crumbs, and I used less cheese as well just to cut back a few calories. But it was still tasty!

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Reviewer:

Alana

Cooking Level: Intermediate

Home Town: Jerusalem, Arkansas, USA

Living In: Pocola, Oklahoma, USA

Reviewed: Jul. 20, 2011

I was surprised how much this tasted like the turkey stuffing I eat on Thanksgiving! I used this recipe as a guide, but I made quite a few changes. I baked the eggplant shells while I was cooking the filling. I used oil instead of butter, I added spices (garlic, lemon pepper, parsley, seasoned salt), I used fewer mushrooms and added a bit of orange bell pepper. I also left the cheese out of the main part of the stuffing and just sprinkled some on top about 5 minutes before I removed the stuffed eggplant from the oven. I liked this, but I think I'll experiment with it some more to see if I can make it even better.

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