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Eggplant With Mushroom Stuffing
Eggplant With Mushroom Stuffing
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
80 minutes
Cheesy baked eggplant halves stuffed with mushrooms.
Ingredients:
  • 1 small eggplant
  • 1 tablespoon salt
  • 0.25 cup butter, cubed
  • 1 small onion, chopped
  • 0.75 cup soft bread crumbs
  • 0.5 cup chopped fresh mushrooms
  • 1 tablespoon Italian seasoning
  • 1 pinch ground black pepper
  • 0.5 cup shredded Swiss cheese
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease an 8x8-inch square baking dish.
  • Halve the eggplant and hollow out the flesh, keeping the shells about 1/4 inch thick. Dice the pulp and transfer it to a colander. Season with salt and allow to drain for 30 minutes. Pat dry the eggplant pulp with a paper towel.
  • In a skillet over medium heat, melt butter. Sauté eggplant pulp and onion in the butter until tender, about 10 minutes. Add bread crumbs, mushrooms, Italian seasoning, and black pepper to the mixture and combine well. Fill the eggplant shells with the mixture.
  • Bake the eggplant shells in the preheated oven until tender, approximately 15 minutes. Sprinkle with Swiss cheese, then return to the oven and bake for an additional 5 minutes until the cheese has melted.

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