Mushroom and Cheddar Stuffed Eggplant

    40 minutes

    Stuffed eggplant makes a warming and satisfying main dish. Mushrooms and cheese make this recipe particularly hearty.

    84 people made this

    Serves: 4 

    • 1 large eggplant
    • 6 tablespoons butter
    • 250g sliced mushrooms
    • 1/2 cup minced onion
    • 125g bread crumbs
    • 2 cups (250g) grated cheddar cheese, divided

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 190 degrees C.
    2. Cut eggplant in half lengthwise. Carefully scoop out and chop flesh, leaving skin intact. Place in a shallow baking dish and set aside.
    3. Heat butter in a large frypan over medium high heat. Cook and stir eggplant, mushrooms and onion until tender, 7 to 10 minutes. Stir in bread crumbs and 1 cup (125g) of cheddar cheese. Fill eggplant shells with stuffing and sprinkle with remaining cup of cheddar cheese.
    4. Bake in the preheated oven for 15 to 20 minutes, or until warmed throughout and melted on top.

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    Reviews in English (60)


    This was really good. We live in Rwanda, with limited ingredient options, but had all we needed to make this yummy dish (eggplant & mushrooms from friends' gardens, cheddar from the US). Will definitely make again.  -  07 Nov 2013


    This was a tasty, easy and simple recipe for eggplant. I followed the recipe as directed, using maybe slightly less cheese than called for and italian breadcrumbs rather than plain, and adding salt and pepper. I would agree with a previous comment that suggestes to start baking the eggplant skin while chopping and cooking the other vegetables. The skin came out a bit tough for us, though not inedible. Cooking the skin a bit longer before stuffing should solve this. I'd also add the cheese topping about ten minures into baking the stuffed eggplant, to make it melty and gooey rather than hard. This was the first time I've ever cooked an eggplant dish and I'll make this again!  -  07 May 2006  (Review from Allrecipes USA and Canada)


    We really enjoyed this rec. I baked eggplant skin by itself about 7-10 min, then filled with mushroom mixture and baked for 15 min, then added cheese on top and cooked another 10 min. Next time Im going to add some seasonings/spices to mushroom mixture. Overall very good. I agree with other reviewer who said that if you like stuffing you will like this rec.  -  13 Jun 2006  (Review from Allrecipes USA and Canada)