Real Recipes From Real Home Cooks ®

stuffed eggplant

★★★★★ 3
a recipe by
Dana Ramsey
Somewhere in, PA

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.

★★★★★ 3
serves 4 servings
prep time 15 Min
cook time 20 Min

Ingredients For stuffed eggplant

  • 1 md
  • 2 Tbsp
  • 1 md
  • 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

How To Make stuffed eggplant

  • 1
    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.
  • 2
    In a skillet saute eggplant pulp and onion in butter until tender. Add the bread crumbs, mushrooms, parsley and pepper. Spoon into eggplant shells.
  • 3
    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.
  • 4
    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.

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