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Stuffed Guinea Squash (Eggplant)

Rated as 4.4 out of 5 Stars

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

40 m servings 544 cals
Original recipe yields 4 servings

Directions

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  • Prep

  • Cook

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cut eggplant in half lengthwise. Carefully scoop out and chop flesh, leaving skin intact. Place in a shallow baking dish, and set aside.
  3. 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.
  4. 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 58
  1. 70 Ratings

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

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

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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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...

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 ...

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...

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...

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...

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...

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...

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...

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.