This Mushroom-Stuffed Eggplant is one of my signature dishes, and I am delighted to share the recipe with you. The eggplant shells are the perfect holders for this rich and tasty mushroom filling.
This take on eggplant Parmesan is so easy to make. Start by roasting eggplant halves with the flesh removed in the oven. Cook mushrooms in a skillet with olive oil and transfer to a bowl. Cook eggplant flesh in the same skillet and add to the bowls with the mushrooms. Add remaining ingredients to the skillet, and once cooked, combine in the bowl with the mushrooms and eggplant. Fill the roasted eggplant halves with the mushroom mixture and bake in the oven. Serve garnished with freshly chopped parsley.
To make my Mushroom-Stuffed Eggplant, you will need the following ingredients:
Slice 4 eggplants in half lengthwise. Cut out the flesh, leaving ¼-inch eggplant shells. Chop the flesh into ½-inch cubes. Salt the eggplant shells and leave to stand for about 30 minutes. Use a paper towel to pat the shells dry.
Preheat the oven to 350 °F.
Rub the eggplants with oil. Place them on a rimmed baking sheet, cut side down. Pour in ¼ cup of water. Cover the baking sheet with foil. Bake in the oven for 45 minutes.
Heat 2 tablespoons of olive oil in a large skillet. Add 1 pound of sliced mushrooms. Season with salt and pepper. Cover the skillet with a lid and cook over moderate heat until tender. Once cooked, transfer to a bowl.
Add 1 tablespoon of olive oil to the skillet and heat. Add the diced eggplant. Sprinkle with salt and pepper. Cover the skillet and cook for 3 minutes until the eggplant is tender and browned. Add the eggplant to the mushrooms.
Add 4 minced cloves of garlic, 1 medium sliced onion, and 2 tablespoons of olive oil to the skillet. Cook with the lid on until tender. Add 1 teaspoon of cumin and 1 tablespoon of butter. Cook while stirring for about 1 minute until fragrant. Add this mixture to the mushrooms and stir in the wine-soaked bread, 2 ounces of pecorino, and ¾ cup of broth. Season to taste with salt and pepper.
Turn up the oven temperature to 425 °F.
Turn the eggplant shells cut side up. Fill with the mushroom mixture and dot the tops with the remaining 1 tablespoon of butter.
Bake the filled eggplant in the upper third of the oven for 10 minutes.
Preheat the broiler and place the eggplant 4 inches from the heat. Broil for about 2 minutes, until browned.
Serve sprinkled with fresh chopped parsley.
This Mushroom-Stuffed Eggplant is my signature dish and I think it will become yours too! Try it out soon and don’t forget to tag #cookmerecipes in your vegetarian cooking posts.
Exceptional. I tried this Mushroom-Stuffed Eggplant for my friends last weekend. They loved it, especially the rich filling. It brought me back to summer days spent at my grandma's, discovering the fun of cooking together.
Omg, this Mushroom-Stuffed Eggplant is bloody epic! So easy to whip up. I made it for my mates and they were all impressed, thought I was a pro. The mushrooms and eggplant combo is really delish. Will deffo make again!
Superb! I made this Mushroom-Stuffed Eggplant for my family last Sunday. They couldn't get enough and asked for seconds! The flavors were perfect, and it was so simple to follow. I felt proud cooking such a delicious meal! Thanks for sharing!
Delicious, easy, amazing!
So easy and my kids loved it, superb flavor
Made this Mushroom-Stuffed Eggplant for a dinner with friends. They loved it! It's so easy and the mushrooms were very tasty. I felt like a chef. Will make again!
Delicioso! My fam loves this dish. I made it for dinner last week, and it was a hit! The flavor was rich, and the kids couldn’t get enough. I'm thankful for this recipe; it’s now a weekly staple in our house!
I tried this recipe for a dinner party and it was a huge hit. The flavors just come together so beautifully. Thank you for sharing!
OMG, this Mushroom-Stuffed Eggplant is so bomb! Made it for my friends last night, total hit!
Tried the Mushroom-Stuffed Eggplant on a family movie night. It was a hit with the kids, who usually don't eat veggies. The flavor was rich and comforting. The recipe was super easy to follow, and I loved how the eggplant held the filling perfectly. Definitely a keeper for our dinner table!
Simply delicious dish!
Superb recipe delight!
Delicious and simple.
Superb!
Making the Mushroom-Stuffed Eggplant was a hit at our family dinner last week. My kids devoured it. It reminded me of cooking with my mom on Sundays. So easy and so tasty.
Vegetarian Recipes
