Mushroom Stuffed Eggplant (Aubergine)

Submitted by *Parsley*

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

 

• Ready In: 55mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 medium eggplants or 1 large eggplant
• 118.29 ml chopped onion
• 14.79 ml chopped parsley
• 2.46 ml salt
• 4.92 ml oregano
• 3 garlic cloves, minced
• 473.18 ml sliced mushrooms or 473.18 ml coarsely chopped mushrooms
• 14.79 ml butter, softened
• 118.29 ml grated parmesan cheese
• 236.59 ml soft breadcrumbs, DIVIDED
• 14.79 ml butter, melted

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.

Reviews

[littleturtle]

Made this exactly as directed to go with Middle Eastern Lamb Stew. It was pretty good, but I think it would have been better without the top layer of breadcrumbs. I felt like the flavor of the mushroom stuffing was just lost in all of the bread and it had smelled so good while it was cooking. At least now I know that I actually like eggplant. I haven't had it many ways in the past that I didn't just end up eating around the eggplant, so I suppose that's promising in a way.

 

[fidem]

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

 

[LuxyLyx]

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!

 

[echo echo]

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.

 

[JulianneO]

OMGoodness! I have never had eggplant before in my life, and randomly purchased one at the grocery store to try it. I picked this recipe because I had basically all the ingredients at home, and I am super happy with it! I loved eggplant! I am so glad that this recipe was worth the virgin eggplant experience! Must have again!