- 4 (about 2 ½ lbs) EggplantsItalian eggplants
- Saltto taste
- Olive oilto taste
- 1 lb Mushroomssliced
- Black pepperto taste
- 4 Garlic cloveminced
- 1 Red onionmedium, finely diced
- 1 teaspoon Cuminground
- 2 tbsp Unsalted butter
- 4 oz stale Baguettecut into ½-inch dice, soaked in ½ cup red wine
- 2 oz young Pecorinodiced, or vegetarian substitute
- ¾ cup Vegetable brothlow-sodium
- 2 tbsp Parsleychopped
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:
Steps to make Mushroom-Stuffed Eggplant
Preheat the oven to 350 °F.
Roast the eggplant
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.
Increase oven temperature
Turn up the oven temperature to 425 °F.