Stuffed Eggplant with Mushrooms Recipe
Delicious stuffed eggplants with champignon mushrooms, parmesan, and mozzarella, perfect as a side dish or refined appetizer, both warm and cold. A crispy touch of chopped walnuts adds an extra flavor dimension to this versatile dish.
Ingredients
- 2 Eggplants Eggplants Large
- 200 g Button Mushrooms Mushrooms Champignon
- 50 g Parmesan Cheese Parmesan Cheese Grated
- 250 g Mozzarella Cheese Mozzarella Cheese
- 2 tablespoons Breadcrumbs Breadcrumbs
- 1 Pinch of Thyme Thyme (or Oregano)
- 1 Clove Minced Garlic Garlic Chopped Clove
- 2 tablespoons Parsley Parsley Chopped
- Extra Virgin Olive Oil to taste Olive Oil Extra-virgin
- Salt to taste Salt
- Pepper to taste Pepper
Instructions
- Start by washing the eggplants, cut them in half lengthwise, and trim the ends. Using a fork, prick the flesh and sprinkle with coarse salt. Let them rest upside down in a colander for about an hour to remove excess moisture.
- Meanwhile, roughly chop the mushrooms and sauté them in a pan with a drizzle of oil and half of the minced garlic and parsley mix until golden brown.
- Hollow out the eggplants by scooping out the flesh, leaving about a centimeter attached to the skin. Chop the removed flesh and sauté it in a pan with oil and the remaining garlic and parsley until it becomes soft.
- Combine the eggplant flesh with the cooked mushrooms, add the Parmesan, breadcrumbs, a pinch of thyme or oregano, salt, and pepper to taste.
- Stuff the eggplants with the mixture and add the diced mozzarella.
- Arrange the stuffed eggplants in a baking dish, drizzle with a little olive oil, and bake in a preheated oven at 180°C for about 15 minutes or until the mozzarella is melted and slightly golden.
- If the eggplants become too brown during baking, cover them with aluminum foil.
Notes
To add a crunchy touch to the dish, add a handful of chopped walnuts to the filling before baking.