Quite easy for an intermediate chef like me! I added 1 tablespoon Italian seasoning to it (instead of parsley) and 3 cloves of minced garlic. I increased the breadcrumbs slightly because the eggplant was large. It was very tasty and my husband loved it!

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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 20 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking dish.

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  • Cut eggplant in half lengthwise and scoop out the flesh, leaving shells about 1/4 inch thick. Chop pulp and place into a colander. Sprinkle with salt and let eggplant pulp drip for 30 minutes. Blot moisture from eggplant pulp with a paper towel.

  • Melt butter in a skillet over medium heat; cook and stir eggplant pulp and onion in the hot butter until vegetables are tender, about 10 minutes. Stir bread crumbs, mushrooms, Italian seasoning, and black pepper into the eggplant mixture until thoroughly combined. Spoon the mixture into eggplant shells.

  • Bake in the preheated oven until eggplant shells are tender, about 15 minutes. Sprinkle with Swiss cheese, return to oven, and bake until cheese has melted, about 5 more minutes.

Nutrition Facts

419 calories; protein 11.9g 24% DV; carbohydrates 25.5g 8% DV; fat 31.8g 49% DV; cholesterol 85.8mg 29% DV; sodium 3825mg 153% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/17/2012
I made this for a family dinner (eight people) and received rave reviews with nothing left over. It was many peoples first time trying eggplant or the first time after a bad experience with it years ago. I'm happy to report that I turned everyone into eggplant fans! I made the following alterations because of the increased number of guests and what I had readily availible: I used 3 good sized eggplants about 3 cups of chopped mushrooms about a half of a really huge onion and found that a little over a 1/4 cup of butter sufficed. I also didn't have breadcrumbs so used about a cup and a half of Panko (which was delicious and crunchy and made up for some of the left-out buttery flavor). I also didn't have 'Italian Seasoning' so I eyeballed a mixture of basil oregano thyme dried parsley and sage. I was a bit short on Swiss so i diluted it with a bit of shredded cheddar and it was wonderful. I made one shell without cheese for a specific guest and they loved it so if you dont have swiss of much cheese on hand I wouldn't worry about if affecting the outcome too much maybe just top off with a bit of parsley. LOVED IT and might make it as a new side this christmas! I would highly recommend using this recipe to convert any eggplant skeptic! Read More
(10)

Most helpful critical review

Rating: 3 stars
12/03/2014
It was good. It would make a good side dish. I think I'd prefer it with mozzarella cheese or parmesan. Read More
(1)
14 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
11/17/2012
I made this for a family dinner (eight people) and received rave reviews with nothing left over. It was many peoples first time trying eggplant or the first time after a bad experience with it years ago. I'm happy to report that I turned everyone into eggplant fans! I made the following alterations because of the increased number of guests and what I had readily availible: I used 3 good sized eggplants about 3 cups of chopped mushrooms about a half of a really huge onion and found that a little over a 1/4 cup of butter sufficed. I also didn't have breadcrumbs so used about a cup and a half of Panko (which was delicious and crunchy and made up for some of the left-out buttery flavor). I also didn't have 'Italian Seasoning' so I eyeballed a mixture of basil oregano thyme dried parsley and sage. I was a bit short on Swiss so i diluted it with a bit of shredded cheddar and it was wonderful. I made one shell without cheese for a specific guest and they loved it so if you dont have swiss of much cheese on hand I wouldn't worry about if affecting the outcome too much maybe just top off with a bit of parsley. LOVED IT and might make it as a new side this christmas! I would highly recommend using this recipe to convert any eggplant skeptic! Read More
(10)
Rating: 5 stars
02/06/2014
I love eggplant and wanted to find a dish that would inspire my family to love it too. This is it! My changes: olive oil instead of butter a quarter cup of marinara sauce added after cooking the mushrooms and whole grain bread crumbs and Parmesan cheese instead of Swiss. Easy and delicious! Read More
(5)
Rating: 4 stars
01/16/2013
Less salt goes a long way and I used allspice instead of Italian seasoning. Very good. Read More
(2)
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Rating: 3 stars
12/03/2014
It was good. It would make a good side dish. I think I'd prefer it with mozzarella cheese or parmesan. Read More
(1)
Rating: 3 stars
10/31/2012
Only problem is WAY too much salt. I agree that 1 tsp would suffice. Next time I'll cut the butter down and add more mushrooms and less onion and bread crumbs. Nice side dish though. Read More
(1)
Rating: 5 stars
09/15/2013
I have made this dish several times. I've tried it vegan and it delicious that way too! Just take out the cheese and use olive oil instead of butter. I just love the cheese on top! I don't care for the eggplant boats so I just put it in a casserole dish. Read More
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Rating: 5 stars
01/07/2017
Really enjoyed it. Usually don't like to change recipe and then review based on my changes but because we tried to eat mainly paleo I removed the breadcrumbs added some canned tomatoes that I had in the fridge - I would say about 1/3 - 1/2 cup mixed in parmesan cheese to the mix and covered in Monetary Jack cheese. Hubby loved it so either my changes made it better or this is a very versatile recipe (and I think it is the later) Read More
Rating: 2 stars
02/23/2019
couldn't figure out why it wasn't any good. neither wife nor i could come up with any fixes to make it better. Read More
Rating: 4 stars
09/04/2015
Since we had lots of tomatoes ripe in the garden along with the eggplant I added 1 cup chopped tomatoes to the skillet with the pulp as well as 2 Tblsp fresh basil leaves torn.. Also 4 minced garlic cloves and 1/2 pound of browned ground beef to make it a complete meal. I used Mozzarella cheese. Read More