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My review
Stuffed Guinea Squash (Eggplant)
MONTANACOOK
"This stuffed eggplant is great as a side dish or a main course."
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Ingredients
40 m servings 544 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 375 degrees F (190 degrees C).
- Cut eggplant in half lengthwise. Carefully scoop out and chop flesh, leaving skin intact. Place in a shallow baking dish, and set aside.
- Heat butter in a large skillet over medium high heat. Cook and stir eggplant, mushrooms, and onion until tender, 7 to 10 minutes. Stir in bread crumbs and 1 cup of Cheddar cheese. Fill eggplant shells with stuffing, and sprinkle with remaining cup of Cheddar cheese.
- Bake in the preheated oven for 15 to 20 minutes, or until warmed throughout and melted on top.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 544 calories; 38.1 g fat; 32 g carbohydrates; 20.9 g protein; 105 mg cholesterol; 1007 mg sodium. Full nutrition
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Reviews
Read all reviews 5971 Ratings
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Most helpful positive review
5/7/2006
This was a tasty, easy and simple recipe for eggplant. I followed the recipe as directed, using maybe slightly less cheese than called for and italian breadcrumbs rather than plain, and adding s...
Most helpful critical review
2/26/2010
If I followed recipe as directed, it would be BLAND!! First I salted the egg plant while preparing the stuffing. Than i bake the egg plant for 15 min, I find the shell is less chewy & not bitter...
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5/7/2006
This was a tasty, easy and simple recipe for eggplant. I followed the recipe as directed, using maybe slightly less cheese than called for and italian breadcrumbs rather than plain, and adding s...
6/13/2006
We really enjoyed this rec. I baked eggplant skin by itself about 7-10 min, then filled with mushroom mixture and baked for 15 min, then added cheese on top and cooked another 10 min. Next time ...
8/5/2008
Made this last night and we LOVED it. I altered it a bit, so I can only give 4 stars. I added 1 T each parsley and lemon juice, reduced the bread crumbs and added half a chopped bell pepper. I...
5/16/2005
I enjoyed this recipe and would make it again. I added one red pepper to the mixture and had a little of it left over for a sandwich the next day. Next time I would really try to scrape the eg...
3/9/2010
Fantastic! I made just a couple of modifications to the original recipe: As per other suggestions, I pre-baked the eggplant shells, added two cloves of garlic to the sauteed veg, only used about...
2/13/2006
This is right up my alley. I'll have to share it with my vegetarian friend. I used 1/2 c cheese in the mixture and sprinkled 1/2 c on top and found that was plenty for my taste. I made the mi...
10/25/2004
This was very good. I used a smaller eggplant and halved the ingredients. If you like stuffing you will love this recipe. The only thing I would do a little different is to add the cheese on to...
2/26/2010
If I followed recipe as directed, it would be BLAND!! First I salted the egg plant while preparing the stuffing. Than i bake the egg plant for 15 min, I find the shell is less chewy & not bitter...