Skip to main content New this month
Get the Allrecipes magazine

Eggplant with Mushroom Stuffing

Rated as 4.13 out of 5 Stars

"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"
Added to shopping list. Go to shopping list.

Ingredients

35 m servings
Original recipe yields 2 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 39
  1. 52 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This was the first time I have tried eggplant. I used low-fat butter, italian style bread crumbs, a cup each of the mushrooms and parsley, and parmesan instead of Swiss cheese. Also I added a ta...

Most helpful critical review

5 stars for concept. 2 stars for actual recipe. The idea behind this recipe is great and, even better suuuper easy with an amazing presentation, but I feel as though the recipe, as written, fo...

Most helpful
Most positive
Least positive
Newest

This was the first time I have tried eggplant. I used low-fat butter, italian style bread crumbs, a cup each of the mushrooms and parsley, and parmesan instead of Swiss cheese. Also I added a ta...

Great recipe. When I cooked it in the pan I added some balsamic vinegar and garlic powder, and used olive oil instead of butter. I also used parmesean and ramano cheese at the end instead of s...

5 stars for concept. 2 stars for actual recipe. The idea behind this recipe is great and, even better suuuper easy with an amazing presentation, but I feel as though the recipe, as written, fo...

OMG! Fabulous! Even my 6 year old went GaGa over them... He came to me and pointed straight at it and said "This stuff is the total and complete and utterly the bomb Mom!" lol! I used whole whea...

I made this dish to recipe with two exceptions, I added red pepper flakes to spice things up a bit, and I used olive oil rather than butter. My husband and I both really enjoyed this dish, and ...

This could be 5 star rating if the amount of salt was reduced. I actually would not salt the eggplant beforehand and simply get the moisture out and then add a pinch of salt with the onions. Th...

Just happened to have all the ingredients on hand. Used panko, easier than making breadcrumbs. I added a bit of egg to keep it together. I did not like the swiss cheese it had a sharp taste to i...

The most tasty eggplant dish I have ever made!

This recipe is missing flavor. It was a tad dry as well. I recommend using less bread crumbs and more herbs for flavor. It's ok for an everyday meal that people won't remember.