Reviewed: Sep. 13, 2009

I don't like eggplant but I made this dish for my husband. He said it was one of the best eggplant dishes that he ever ate. I have actually never made anything with eggplant in it before and I picked out all the seeds. Apparently that wasn't necessary. Live and learn!

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Ginny

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Reviewed: Jul. 8, 2009

I thought this was pretty good. My husband gave it a "4.75". He's very punctual like that. I'd give it a 4 b/c it was good, just not the best. It's very filling. I could only eat half of a half. I added a minced garlic clove, some oregano, salt and pepper and cooked the shell longer, as recommended by others. Next time, I will put more garlic, and I'll put the cheese on top in the last 6/7 minutes of baking. Even ten minutes was too much in my oven... and btw, it's such a pain to scoop out the eggplant in the beginning. Blah... scooping and chopping took me like thirty minutes (but i'm a beginner).

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Diana

Cooking Level: Beginning

Home Town: Anaheim, California, USA

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Reviewed: Jul. 7, 2009

Quite a treat! Made this last night and the hubby was very impressed (as was I). Cooked the skin longer as recommended by other reviewers, added some yellow pepper and squash to the mixture and put the cheese on top in the last 10 minutes. Next time will use half the butter though, 3-4 spoons would've been plenty for our taste.

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blushingbride

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Reviewed: Mar. 26, 2009

This was a very good vegetarian meal--very filling and tasty. I can't give it 5 stars because the skin of the eggplant was an issue for us. I tried to bake it on a bed of spaghetti sauce, and that did make it more tender and easier to eat. I have a suspician that adding some curry and/or chili powder (i.e., some Southwestern flavoring) might be a really good spin on it. Also, some sausage could be great, especially if it was a bit spicy.

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Shelene

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Reviewed: Feb. 7, 2009

I looked at this recipe for ideas but modified it considerably since it was *very* high in fat... I used whole wheat breadcrumbs 1 cup of low fat cheese (instead of two cups cheddar cheese 3 tablespoons rice bran oil (no butter) 1/4 cup of skim (trim) milk I also added 2 chopped zucchini and 1 cup of chopped cabbage to the mix in the pan. Add the milk just before the cheese (after the bread crumbs) to help bind it all together and then put into egglplant skins as directed. I sprinkled a little bit of grated edam over the top (literally a tablespoon on each side) and it was divine. I served it with saute chicken breast with broccoli and sweet soy sauce

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Kiwi

Cooking Level: Expert

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Reviewed: Oct. 28, 2008

This was an excellent meal and deserves 5 stars but I messed up and I added other ingredients. I forgot to add the breadcrumbs so I did it when I added the cheddar cheese to brown at the end of cooking. I also added parmesan cheese. I did not have any mushrooms so I used tomato. It was delish! My veggie husband was pleased. Looked good too.

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Butta

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Reviewed: Oct. 25, 2008

This was a very good recipe. I'm always looking for new things to do with eggplant. I did, however, make a few changes: I peeled the eggplant and breaded it by dipping it in egg and rolling it in Italian Bread Crumbs. Then, I placed it on a cookie sheet and broiled it for approximately ten minutes (until the bread crumbs turned brown). Next, I stuffed and baked them according to the recipe. A great side is dirty rice with a spinach salad. It turned out very well, thanks for the recipe!

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Shannon

Cooking Level: Expert

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Reviewed: Sep. 8, 2008

This recipe took awhile to prep, but it turned out well.

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Amanda

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Reviewed: Sep. 5, 2008

This was pretty good - even the picky eater in the house thought it was OK. Would be a good main dish if you added some sausage.

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tracylynn

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Reviewed: Aug. 5, 2008

Made this last night and we LOVED it. I altered it a bit, so I can only give 4 stars. I added 1 T each parsley and lemon juice, reduced the bread crumbs and added half a chopped bell pepper. I pre-baked the eggplant shells 10 minutes. I covered the stuffed eggplant with foil for the first part of the baking and did not add the cheese on top until the last 10 minutes, baking uncovered.

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Nicole

Cooking Level: Intermediate

Home Town: Granite City, Illinois, USA

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Reviewed: Jul. 9, 2008

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!

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Britne

Cooking Level: Intermediate

Home Town: Jefferson, Texas, USA

Living In: Canton, Texas, USA

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Reviewed: Jun. 2, 2008

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!!

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Laurenski

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Fort Walton Beach, Florida, USA

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Reviewed: Apr. 27, 2008

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! :)

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jl1968

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2008

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!

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SLJ6

Cooking Level: Expert

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Reviewed: Feb. 15, 2008

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!

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Jan

Cooking Level: Intermediate

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Reviewed: Feb. 6, 2008

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!!

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SPELLCASTER

Cooking Level: Intermediate

Living In: Marion, Virginia, USA

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Reviewed: Jan. 5, 2008

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!

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carrienaja

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Sumter, South Carolina, USA

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Reviewed: Oct. 11, 2007

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!

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Housewife Bilodeau

Cooking Level: Expert

Home Town: Timmins, Ontario, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Sep. 27, 2007

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!

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