Stuffed Eggplant Recipe

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Stuffed Eggplant

Dana Ramsey


My husband and I grow lots of veggies in the summer and last year we had an abundance of eggplant. I was trying to figure out different ways to make them. Here is one version that we came up with.

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4 servings


15 Min


20 Min


1 medium
2 Tbsp
1 medium
1/2 c
butter cubed
1 1/2 c
soft bread cubes
8 oz
fresh mushrooms
2 Tbsp
fresh minced parsley
1 tsp
crushed peppercorns
1 c
shredded swiss cheese

Directions Step-By-Step

Cut eggplant in half lengthwise and scoop out the pulp, you will want to leave a 1/4 inch thick shell. Set the shell aside. Chop the pulp and place it in a colander over a plate. Sprinkle with salt and let stand for 30 minutes. Blot moisture with a paper towel.
In a skillet saute eggplant pulp and onion in butter until tender. Add the bread crumbs, mushrooms, parsley and pepper. Spoon into eggplant shells.
Place in a greased baking dish. Bake uncovered at 350° fpr 15 to 20 minutes. Sprinkle with cheese and bake 5 minutes longer or until cheese is melted.
Special Note: You can change this up in different ways. I have used browned pork, added black beans, tomatoes and added cumin to the mix and changed the cheese to whatever I had on hand. Use your imagination and have fun.

About this Recipe

Dietary Needs: Vegetarian
Hashtag: #Eggplant