This stuffed eggplant is great as a side dish or a main course.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

544 calories; 38.1 g total fat; 105 mg cholesterol; 1007 mg sodium. 32 g carbohydrates; 20.9 g protein; Full Nutrition

Reviews (59)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/07/2006
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 salt and pepper. I would agree with a previous comment that suggestes to start baking the eggplant skin while chopping and cooking the other vegetables. The skin came out a bit tough for us though not inedible. Cooking the skin a bit longer before stuffing should solve this. I'd also add the cheese topping about ten minures into baking the stuffed eggplant to make it melty and gooey rather than hard. This was the first time I've ever cooked an eggplant dish and I'll make this again! Read More
(34)

Most helpful critical review

Rating: 2 stars
03/01/2010
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 when doing this.To stuffing mixture. I add portobello Mush& Green pepper & shred carrots. For seasoning I add fresh basil & oregano crushed S/P 1 more clove of garlic.I disregard the bread crumbs & and crushed seasoned croutons. as well at the end I add Parmesan cheese & Havarti cheese. WITH MY ALTERATION IT WAS A FIVE STAR. but if the original recipe is only a 2 star. Read More
(6)
71 Ratings
  • 5 star values: 41
  • 4 star values: 23
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
05/07/2006
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 salt and pepper. I would agree with a previous comment that suggestes to start baking the eggplant skin while chopping and cooking the other vegetables. The skin came out a bit tough for us though not inedible. Cooking the skin a bit longer before stuffing should solve this. I'd also add the cheese topping about ten minures into baking the stuffed eggplant to make it melty and gooey rather than hard. This was the first time I've ever cooked an eggplant dish and I'll make this again! Read More
(34)
Rating: 4 stars
05/07/2006
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 salt and pepper. I would agree with a previous comment that suggestes to start baking the eggplant skin while chopping and cooking the other vegetables. The skin came out a bit tough for us though not inedible. Cooking the skin a bit longer before stuffing should solve this. I'd also add the cheese topping about ten minures into baking the stuffed eggplant to make it melty and gooey rather than hard. This was the first time I've ever cooked an eggplant dish and I'll make this again! Read More
(34)
Rating: 5 stars
06/13/2006
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 Im going to add some seasonings/spices to mushroom mixture. Overall very good. I agree with other reviewer who said that if you like stuffing you will like this rec. Read More
(33)
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Rating: 4 stars
08/05/2008
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 pre-baked the eggplant shells 10 minutes. I covered the stuffed eggplant with foil for the first part of the baking and did not add the cheese on top until the last 10 minutes baking uncovered. Read More
(26)
Rating: 4 stars
05/16/2005
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 eggplant flesh out as close to the peel as possible b/c it didn't cook it all the through for me. Another thing you could probably do would be to cook the eggplant skin in the oven will everything else is getting chopped and cooked. Although I wan't able to eat the skin it was good. I would make it again. Read More
(21)
Rating: 5 stars
03/10/2010
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 a 1/3 cup of Italian breadcrumbs and added a 1/4 cup parmesan and 1/4 cup shredded cheese in the mixture for a delicious consistency - topped with a bit more shredded cheese in the last 10 minutes of baking and it was absolutely delicious - the garlic and parmesan made this dish reminiscent of an easy eggplant parmesan-type recipe! Read More
(15)
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Rating: 5 stars
02/13/2006
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 mistake of using loive oil to fry the veggies and the eggplant sucked it all up along with the oil taste so next time I will use butter like it calls for. Read More
(10)
Rating: 5 stars
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 top during the last 10 minutes. It was a little too cooked for my taste but this is certainly a great recipe. I made a meal out of it and was quite full. Thank you for a great idea. Read More
(7)
Rating: 4 stars
09/06/2008
This was pretty good - even the picky eater in the house thought it was OK. Would be a good main dish if you added some sausage. Read More
(6)
Rating: 2 stars
03/01/2010
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 when doing this.To stuffing mixture. I add portobello Mush& Green pepper & shred carrots. For seasoning I add fresh basil & oregano crushed S/P 1 more clove of garlic.I disregard the bread crumbs & and crushed seasoned croutons. as well at the end I add Parmesan cheese & Havarti cheese. WITH MY ALTERATION IT WAS A FIVE STAR. but if the original recipe is only a 2 star. Read More
(6)