Stuffed Eggplant

By Lingonberrylane

It's hard to go wrong with this recipe. I used just what I had in the refrigerator, but it would be nice with the addition of some greens or extra fresh herbs. Feel free to experiment!

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The Gourmandize Team

You can't go wrong with this delicious dish!

Rate this recipe 3.7/5 (510 Votes)

4 Pictures

Stuffed Eggplant

Ingredients

1 Eggplant
3 slices Bacon
1/4-1/2 cup onion
2 cloves garlic
1 package button mushrooms
Cheese - I used a mixture of cheddar and parmesan because that's what I had on hand.
Topping:
breadcrumbs - I had some homemade from an old baguette mixed with a little parmesan, garlic and chives
Garnish (make it pretty)
Crumbled bacon
chives
parsley

Details

Servings 2
Level of difficulty Easy
Preparation time 10mins
Cost Average budget

Preparation

Step 1

Cut your eggplant in half and scoop out the flesh but leave the outside intact. I boiled the two halves in water for a little over 5 minutes (because I was feeling impatient and didn't want to bake it 40 minutes). Chop up the eggplant insides and boil in same water until soft. Drain.

Step 2

Heat oven to 350°

Fry bacon in a pan and let drain.

Step 3

In the same pan, fry onion until almost translucent.

Step 4

Add garlic, then mushrooms. When mushrooms are cooked add boiled and drained eggplant flesh. Mix and season to taste.

Step 5

Lay eggplant on a cookie sheets.

Layer cheese then filling inside the eggplant vessels. Top with bread crumbs and bake for 20 minutes until breadcrumbs are lightly browned.