Eggplant With Mushroom Stuffing

Method4 steps · about 1 hr 10 min

1. 1

   Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking dish.

   Uses Greasing fat as needed for baking dish (source does not specify type)

2. 2

   Step 2: Cut eggplant (1 small) 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 (1 tablespoon) and let eggplant pulp drip for 30 minutes. Blot moisture from eggplant pulp with a paper towel.

   Drain salted eggplant pulp 30 minutes · 30 minUses 1 small eggplant · 1 tablespoon salt

3. 3

   Step 3: Melt butter (¼ cup) in a skillet over medium heat; cook and stir eggplant pulp and onion (1 small) in the hot butter until vegetables are tender, about 10 minutes. Stir bread crumbs, mushrooms (½ cup), Italian seasoning (1 tablespoon), and black pepper (1 pinch) into the eggplant mixture until thoroughly combined. Spoon the mixture into eggplant shells.

   Uses Drained chopped eggplant pulp · Reserved eggplant shells · 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

4. 4

   Step 4: Bake in the preheated oven until eggplant shells are tender, about 15 minutes. Sprinkle with Swiss cheese (½ cup), return to oven, and bake until cheese has melted, about 5 more minutes.

   Bake stuffed shells15 minutes, then cheese5 · 20 minUses Mushroom-stuffed eggplant shells · ½ cup shredded Swiss cheese