Mushroom Stuffed Eggplant (Aubergine) Recipe

Name: Mushroom Stuffed Eggplant (Aubergine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplants or 1 large eggplant; 1/2 cup chopped onion; 1 tablespoon chopped parsley; 1/2 teaspoon salt; 1 teaspoon oregano; 3 garlic cloves, minced; 2 cups sliced mushrooms or 2 cups coarsely chopped mushrooms; 1 tablespoon butter, softened; 1/2 cup grated parmesan cheese; 1 cup soft breadcrumbs, DIVIDED; 1 tablespoon butter, melted

Servings: persons

1 medium eggplants or 1 large eggplant
1/2 cup chopped onion
1 tablespoon chopped parsley
1/2 teaspoon salt
1 teaspoon oregano
3 garlic cloves, minced
2 cups sliced mushrooms or 2 cups coarsely chopped mushrooms
1 tablespoon butter, softened
1/2 cup grated parmesan cheese
1 cup soft breadcrumbs, DIVIDED
1 tablespoon butter, melted

1
["Preheat oven to 375u00b0F.", "Halve the eggplant lengthwise. With a serrated spoon or a knife, scoop out pulp of eggplant, leaving about a 1/2"" shell.", "Place shells on a lightly sprayed cookie sheet and bake in oven for about 10-12 minutes.", "While eggplant shells are in oven, finely chop the eggplant pulp.", "In a pan, over medium heat, melt butter. Add eggplant pulp, onion, parsley, salt, oregano, garlic and mushrooms. Cover and saute, stirring occasionally, until eggplant pulp and mushroom are tender -- about 10 minutes or so.", "Stir in parmesan cheese and HALF of the breadcrumbs.", "Turn oven down to 350u00b0F Remove eggplant shells.", "Spoon mixture into eggplant shells.", "Mix remaining half of breadcrumbs with melted butter. Sprinkle over filled eggplant.", "Place filled eggplant shells back in the oven bake at 350u00b0F for 20-25 minutes."]

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium eggplants or 1 large eggplant, 1/2 cup chopped onion, 1 tablespoon chopped parsley, 1/2 teaspoon salt, and more.

Yes, Mushroom Stuffed Eggplant (Aubergine) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Stuffed Eggplant (Aubergine)

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