*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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!
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.
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)
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.
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