Mushroom Stuffed Eggplant (Aubergine)
photo by *Parsley*
- Ready In:
- 55mins
- Ingredients:
- 11
- 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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Reviews
-
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.
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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!
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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!
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Tweaks
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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!
RECIPE SUBMITTED BY
*Parsley*
United States