Eggplant with Mushroom Stuffing

4.1
(52)
39 Reviews
6 Photos

We had an abundance of eggplant in our garden one year, so I was happy to find this recipe, especially since it was such a hit with my family. It's not hard to make, and the best part is it's perfect for two people. -Joyce Towles, Houston, Texas

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Published on August 3, 2021
6
6
6
6
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
2
Yield:
2 servings

Ingredients

  • 1 small eggplant

  • 1 tablespoon salt

  • 1 small onion, chopped

  • ¼ cup butter, cubed

  • ¾ cup soft bread crumbs

  • ½ cup chopped fresh mushrooms

  • 1 tablespoon minced fresh parsley

  • 1 dash Dash pepper

  • ½ cup shredded Swiss cheese

Directions

  1. Cut eggplant in half lengthwise; scoop out pulp, leaving a 1/4-in.-thick shell. Set shell aside. Chop pulp; place in a colander over a plate. Sprinkle with salt; let stand for 30 minutes. Blot moisture with a paper towel.

  2. In a skillet, saute eggplant pulp and onion in butter until tender. Add the bread crumbs, mushrooms, parsley and pepper. Spoon into eggplant shells.

  3. Place in a greased 8-in. square baking dish. Bake, uncovered, at 350 degrees F for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.