Mushroom Stuffed Eggplant

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I recently purchase a large basket of eggplant. We’ve been having grilled eggplant, fried eggplant, eggplant pizza, eggplant ‘lasagne’ and this: Mushroom Stuffed Eggplant.

Unlike all the other recipes I’ve posted on this blog, this one is not universally enjoyed in our home. It’s about half and half among the children and I like this much more than Mark does, but with that caveat, I’m sharing it with you.

Mushroom Stuffed Eggplant

  • 1 eggplant
  • Salt
  • 1 onion, chopped
  • 1/4 cup butter
  • 3/4 cup breadcrumbs
  • 1/2 cup fresh mushrooms, sliced
  • 1 T minced, fresh parsley (optional, but really nice)
  • 1/2 cup Swiss cheese, shredded

For a pretty presentation: Cut eggplant in half lengthwise and scoop out the insides leaving a 1/4 in thick shell. Set aside and follow directions below. When ready to bake, place the stuffing mixture back into the empty eggplant shells, top with Swiss cheese and bake.

For less waste, but less pretty presentation: Peel eggplant and follow directions below. When ready to bake place mixture into a casserole dish and top with Swiss cheese.

Cube eggplant, place in a colander and sprinkle with salt. Let sit for 30 minutes to draw out the moisture and then blot with some paper towels.

Saute eggplant and onion in butter until tender. Add breadcrumbs, mushrooms and parsley.

Bake uncovered for 15-20 minutes or until hot and cheese has melted.

This recipe can easily be doubled or twelve-upled to make however much is needed to feed your family and the relative amounts needed are extremely forgiving.



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4 Responses to Mushroom Stuffed Eggplant
  1. Rachel E.
    August 3, 2011 | 10:28 am

    This sounds like a yummy dish. I’ll have to try it.


  2. katie w
    August 3, 2011 | 1:48 pm

    This sounds really good. We received an eggplant with our crop share last week and I was not really sure what to do with it. I ended up finding a recipe for ratatouille bake (which combines the goodness of ratatouille with a kid favorite ravioli) that was delicious and all of my kids gobbled it up. I feel brave enough to venture into some more eggplant recipes.


  3. Brandae
    August 4, 2011 | 12:48 pm

    Yum! Just made this with coconut oil instead of butter, gluten-free bread crumbs, the addition of spicy Herbamare, and Daiya mozzarella instead of Swiss (food allergies). It is delicious. Thanks for sharing the recipe!
    I love your blog!


  4. Daria
    August 6, 2011 | 2:50 am

    If you have more eggplants I suggest a recipe for an eggplant spread. Grill 3-4 eggplants until soft, about 30-40 minutes (pierce each of them several times with a fork first to prevent them from “exploding”). Peel off the skin or cut them lenghtwise in half and scoop the flesh out; let it drain in a colander for few minutes. Puree the flesh in a food processor or chop it really small with a knife. Put the eggplant puree in a big bowl and add 1-2 egg yolks, a small onion chopped really small, about 1 cup vegetable oil (sunflower/ canola/ corn oil; definitely not olive oil); add salt to taste. Mix everything well with a wooden spoon. Serve on top of fresh bread with tomatoes on a side. I guarantee you will all love it. Great to serve in a ball as apetizer when having guests.


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