Stuffed Eggplant

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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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You can't go wrong with this delicious dish!

The Gourmandize Team

  • 2
  • Easy
  • 10 mins
  • Average budget

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

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.

Step 6

Top with garnishes of your choice. I used crumbled bacon, chives and parsley.

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