Eggplant with Mushroom Stuffing

Eggplant with Mushroom Stuffing

IdCityLady

Quite easy for an intermediate chef like me! I added 1 tbs Italian seasoning to it (instead of parsley) and 3 cloves of minced garlic. I increased the breadcrumbs slightly because the plant was large. It was very tasty and my husband loved it!

Modified from: Eggplant with Mushroom Stuffing

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Ingredients

40 m servings
Serving size has been adjusted!
Original recipe yields 2 servings



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Directions

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  1. Cut eggplant in half lengthwise; scoop out pulp, leaving a 1/4-in.-thick shell. Set shell aside. Chop pulp; place in a colander over a plate. Sprinkle with salt; let stand for 30 minutes. Blot moisture with a paper towel.
  2. In a skillet, saute eggplant pulp and onion in butter until tender. Add the bread crumbs, mushrooms, parsley and pepper. Spoon into eggplant shells.
  3. Place in a greased 8-in. square baking dish. Bake, uncovered, at 350 degrees F for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

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