~ Cass's Savory Stuffed Eggplant ~

Cassie *


This is my recipe for one delicious eggplant dish. I have just recently become familiar with eggplant. Boy am I glad I did. I've made a few dishes using it, but this has got to be the best. I hope you try it sometime. They can be cut in half and make 4 decent portions. My family loved it.


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20 Min
40 Min


1 stick
1 medium
1 1/2 Tbsp
sea salt
1 small
zucchini - cubed
1 medium
onion, chopped
2 clove
garlic, minced
1 c
chopped, portabella mushrooms
1/2 c
slivered almonds
2 Tbsp
parsley paste
1 tsp
basil paste
4 - 5
grinds black pepper
2 - 2 1/2 c
fresh bread crumbs
1 c
shredded swiss cheese or mozzarella
marinara sauce


1Cut eggplant in half lengthwise and scoop out pulp, leaving about 1/2 inch thickness of shell.

Chop the eggplant and place in a collander - sprinkle with salt and toss. Leave set for 20 - 25 minutes. Squeeze out liquid.
2In a large skillet, over med heat, melt butter. Add zucchini, eggplant, onion, garlic, mushrooms and saute until vegetables are tender and liquid has formed in skillet. Stir in the almonds, basil, parsley and pepper.
3Now, stir in the bread crumbs, starting with 2 cups. All liquid should be soaked up, if not, add remaining crumbs.
4Preheat oven to 350 degree F.

Stuff each eggplant halve evenly. Place in a sprayed 9 x 13 baking dish and bake for 25 - 30 minutes or until eggplant shell is tender.
5Sprinkle with cheese and bake another 5 minutes.
6Serve with a side of warmed marinara sauce if desired

Enjoy! It's delicious!

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian