Eggplant With Mushroom Stuffing

Name: Eggplant With Mushroom Stuffing
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 2
Cuisine: Global
Ingredients: 177 milliliters soft bread crumbs; 59 milliliters butter, cubed; 1 small eggplant; 118 milliliters chopped fresh mushrooms; 1 pinch ground black pepper; 1 Tbsp Italian seasoning; 1 small onion, chopped; 1 Tbsp salt; 118 milliliters shredded Swiss cheese

Eggplant With Mushroom Stuffing might be just the main course you are searching for. One serving contains 557 calories, 17g of protein, and 33g of fat. This recipe serves 2. If you have bread crumbs, ground pepper, eggplant, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking dish.

Equipment you will use

Baking Pan

Oven

Cut eggplant in half lengthwise and scoop out the flesh, leaving shells about 1/4 inch thick. Chop pulp and place into a colander.

Ingredients you will need

Eggplant

Pasta Shells

Equipment you will use

Colander

Sprinkle with salt and let eggplant pulp drip for 30 minutes. Blot moisture from eggplant pulp with a paper towel.

Ingredients you will need

Eggplant

Salt

Equipment you will use

Paper Towels

Melt butter in a skillet over medium heat; cook and stir eggplant pulp and onion in the hot butter until vegetables are tender, about 10 minutes. Stir bread crumbs, mushrooms, Italian seasoning, and black pepper into the eggplant mixture until thoroughly combined. Spoon the mixture into eggplant shells.

Ingredients you will need

Italian Seasoning