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    You are in: Home / Recipes / Mushroom Stuffed Eggplant (Aubergine) Recipe
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    Mushroom Stuffed Eggplant (Aubergine)

    Mushroom Stuffed Eggplant (Aubergine). Photo by *Parsley*

    1/1 Photo of Mushroom Stuffed Eggplant (Aubergine)

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    *Parsley*'s Note:

    A nice and different way to serve eggplant. Makes a nice side dish presentation.

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    Units: US | Metric


    1. 1
      Preheat oven to 375°F.
    2. 2
      Halve the eggplant lengthwise. With a serrated spoon or a knife, scoop out pulp of eggplant, leaving about a 1/2" shell.
    3. 3
      Place shells on a lightly sprayed cookie sheet and bake in oven for about 10-12 minutes.
    4. 4
      While eggplant shells are in oven, finely chop the eggplant pulp.
    5. 5
      In a pan, over medium heat, melt butter. Add eggplant pulp, onion, parsley, salt, oregano, garlic and mushrooms. Cover and sauté, stirring occasionally, until eggplant pulp and mushroom are tender -- about 10 minutes or so.
    6. 6
      Stir in parmesan cheese and HALF of the breadcrumbs.
    7. 7
      Turn oven down to 350°F Remove eggplant shells.
    8. 8
      Spoon mixture into eggplant shells.
    9. 9
      Mix remaining half of breadcrumbs with melted butter. Sprinkle over filled eggplant.
    10. 10
      Place filled eggplant shells back in the oven bake at 350°F for 20-25 minutes.

    Ratings & Reviews:

    • on June 21, 2010


      Mmm delicious! I used Quinoa rather than breadcrumbs, oil rather than butter and excluded parmesan. We've enjoyed a lot. Thanks.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 13, 2008


      Excellent! Of course I used substitutes however. I nixed the salt, used olive oil and smart balance butter instead of the regular butter and left out the breadcrumbs on top. Also *gasp!* I added a bit of ground sirloin. I would definitely make again maybe with some marinara sauce or with a zucchini. Thanks for this recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 17, 2006


      I made this with italian herb seasoning in place of the straight oregano. I used the breadcrumbs that are mixed into the stuffing but not the buttered ones that are placed on top; instead I scattered more parmesan cheese over the top. I'm a big fan of eggplant, so of course I liked it a lot.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Mushroom Stuffed Eggplant (Aubergine)

    Serving Size: 1 (226 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 187.2
    Calories from Fat 91
    Total Fat 10.1 g
    Saturated Fat 5.9 g
    Cholesterol 26.2 mg
    Sodium 596.2 mg
    Total Carbohydrate 17.8 g
    Dietary Fiber 5.7 g
    Sugars 5.4 g
    Protein 8.5 g

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