My family LOVED this recipe. Its really fast and easy. But do follow the advice to bake the eggplant hulls for about 10 mins before stuffing them and baking it again. I added garlic powder, diced fresh mushrooms,diced green bell peppers and diced onions. It was amazing!!! Thanks so much for this awesome new way to cook eggplant!

This recipe is worth ALL 5 stars! I was pleasantly surprised. I though how great could this be...not really any spices, etc. I added Italian style breadcrumbs, a bit of oregano and salt & pepper (cound't help it...had to spice it.) I also took the other reviewers advice & precooked the eggplant shells, & added cooked crumbled chicken sausage. We will definitely make this again!!

This was sooo good! I halved and microwaved the eggplant for a few minutes. Sautéed onion, eggplant, & garlic in olive oil. Added a bit of tomato sauce, seasoned with garlic salt & basil. I did not add any bread crumbs or Cheddar cheese, but instead added Parmesan cheese to taste which gave the desired consistency. It was delicious, thanks for sharing such a great recipe! :)

This was very good. I cut the eggplant in half and layed the 2 halves cut side down on a plate, covered with a paper towel and microwaved for 5 minutes. The center scooped out nicely and the shell was partially cooked. I stuffed mine with onion,garlic,mushrooms,roma tomates,a handful of leftover spinach,the eggplant pulp,breadcrumbs, and fresh grated parm cheese. I sauteed all of these together in 1tblspn. of evoo. Stuffed the boats and covered with more grated parm. and drizzled with a little more evoo. Oh, I forgot to mention the fresh basil I added. Fresh and so healthy. Will make again, there are so many variations for this tasty dish!

This recipe was awesome! I tweeked it just a bit. I used 1/2 cup of bread crumbs and that was pleanty. I also added shrimp and garlic powder. I will definetly be making this again! YUMMY! Thanks!

This is a great dish!! and you can use cooked chopped ham or cooked crumbled sausage(bulk) into the mixture add some basil and you have a meal that has an Italian Flair,tasty and economical too!!

The mixture its self was good, however i WILL NOT add the bread crumbs if i make again. Definitely start the skin while the mixture is cooking and make sure you get all the pulp out of the eggplant!

i make this with winter pepper squash but still filled it with eggplant.... I also let the squash bake in the oven about 20 min. before stuffing it.. THIS IS AMAZING! you can eat the whole thing.. I made it for thanksgiving and all my friends loved it.. Another friend came over the next day and ate the leftovers and flipped! AND! I just made it again.. sooo delicious!

I adjusted this recipe based on what I had on hand and it turned out great. I didn't have mushrooms or cheddar so I used red pepper and mozzerella instead. Can't wait to try it with mushrooms. Thanks for the recipe!

Really good and you can cut the fat by using less cheese and butter.

I've made this recipe a few times now and it comes out great every time! It's such a delicious way to eat eggplant, or "aubergine" as we call it here in England. It's so easy as well!

Excellent. I have made this multiple times and my husband and I can't get enough. Thank you.

yummy

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.

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!

This was really really good. I didn't have much cheese so I used very little and didn't have much on top but that didn't matter. It was still great. I would make this again.