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)