Stuffed Eggplant with Mushrooms

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Stuffed Eggplant with Mushrooms

Eggplant With Mushroom Stuffing

Updated on January 12, 2022

Total Time:

1 hrs 20 mins

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  • 1 small eggplant

  • 1 tablespoon salt

  • ¼ cup butter, cubed

  • 1 small onion, chopped

  • ¾ cup soft bread crumbs

  • ½ cup chopped fresh mushrooms

  • 1 tablespoon Italian seasoning

  • 1 pinch ground black pepper

  • ½ cup shredded Swiss cheese

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8-inch square baking dish.

  2. Cut eggplant in half lengthwise and scoop out the flesh, leaving shells about 1/4 inch thick. Chop pulp and place into a colander. Sprinkle with salt and let eggplant pulp drip for 30 minutes. Blot moisture from eggplant pulp with a paper towel.

  3. Melt butter in a skillet over medium heat; cook and stir eggplant pulp and onion in the hot butter until vegetables are tender, about 10 minutes. Stir bread crumbs, mushrooms, Italian seasoning, and black pepper into the eggplant mixture until thoroughly combined. Spoon the mixture into eggplant shells.

  4. Bake in the preheated oven until eggplant shells are tender, about 15 minutes. Sprinkle with Swiss cheese, return to oven, and bake until cheese has melted, about 5 more minutes.

Nutrition Facts (per serving)

419Calories32g Fat26g Carbs12g Protein
Nutrition FactsServings Per Recipe2Calories419% Daily Value *Total Fat32g41%Saturated Fat20g98%Cholesterol86mg29%Sodium3825mg166%Total Carbohydrate26g9%Dietary Fiber8g29%Total Sugars7gProtein12gVitamin C8mg41%Calcium310mg24%Iron3mg14%Potassium608mg13%

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