This was a very yummy recipe for filled eggplant! The filling really tastes superb! The mushrooms give it a unique taste and the addition of cheese makes it somewhat special. I used ordinary gouda cheese as I hate velveeta. Only had a green bell pepper, so went ahead with it and it blended right in. lol I luved the overall seasoning and taste of the dish, but had a little problem texturewise. My eggplant's skin stayed really rubbery at most parts. I think next time I will add a tbs or so of water to the cooking dish to help it soften up. Other than that though, this recipe is great! Thanks so much for sharing it here with us, Acadia! Made and reviewed for my chosen chef during Veggie Swap #20 March 2010.
Mmmm! The filling tasted like a Philly stake sandwich with out the steak. Made the filling while the eggplant was cooking. Used fat free cheese which is not as dark yellow as Velveeta. We loved both the texture and flavor. Will be making again soon. Thanks so much for the post.