Mushroom Stuffed Eggplant (Aubergine)

Total Time
55mins
Prep 20 mins
Cook 35 mins

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

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Halve the eggplant lengthwise. With a serrated spoon or a knife, scoop out pulp of eggplant, leaving about a 1/2" shell.
  3. Place shells on a lightly sprayed cookie sheet and bake in oven for about 10-12 minutes.
  4. While eggplant shells are in oven, finely chop the eggplant pulp.
  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. Stir in parmesan cheese and HALF of the breadcrumbs.
  7. Turn oven down to 350°F Remove eggplant shells.
  8. Spoon mixture into eggplant shells.
  9. Mix remaining half of breadcrumbs with melted butter. Sprinkle over filled eggplant.
  10. Place filled eggplant shells back in the oven bake at 350°F for 20-25 minutes.
Most Helpful

5 5

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

5 5

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!

5 5

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.