Mushroom Stuffed Eggplant (Aubergine)
Ready In: 55 mins
Serves: 4
Ingredients
- 1 medium eggplants or 1 large eggplant
- 1⁄2 cup chopped onion
- 1 tablespoon chopped parsley
- 1⁄2 teaspoon salt
- 1 teaspoon oregano
- 3 garlic cloves, minced
- 2 cups sliced mushrooms or 2 cups coarsely chopped mushrooms
- 1 tablespoon butter, softened
- 1⁄2 cup grated parmesan cheese
- 1 cup soft breadcrumbs, DIVIDED
- 1 tablespoon butter, melted
Directions
- Preheat oven to 375°F.
- Halve the eggplant lengthwise. With a serrated spoon or a knife, scoop out pulp of eggplant, leaving about a 1/2" shell.
- Place shells on a lightly sprayed cookie sheet and bake in oven for about 10-12 minutes.
- While eggplant shells are in oven, finely chop the eggplant pulp.
- 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.
- Stir in parmesan cheese and HALF of the breadcrumbs.
- Turn oven down to 350°F Remove eggplant shells.
- Spoon mixture into eggplant shells.
- Mix remaining half of breadcrumbs with melted butter. Sprinkle over filled eggplant.
- Place filled eggplant shells back in the oven bake at 350°F for 20-25 minutes.
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