Description
A delicious and hearty dish featuring eggplants stuffed with a savory mixture of bacon, mushrooms, and cheese.
Ingredients
- 2 medium eggplants
- 6 slices bacon, chopped
- 1 cup mushrooms, finely chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp Italian seasoning
- 2 tbsp chopped parsley
Instructions
- Prepare the eggplant: Cut eggplants in half lengthwise. Scoop out most of the flesh, leaving about ½-inch around the edges. Chop the removed eggplant flesh.
- Cook the bacon: In a skillet over medium heat, cook bacon until crispy. Remove excess grease, leaving about 1 tablespoon in the pan.
- Make the filling: Add onion and mushrooms. Cook for 4–5 minutes. Add garlic and chopped eggplant and cook another 3–4 minutes. Season with salt, pepper, and Italian seasoning.
- Add cheese: Turn off the heat and stir in half of the mozzarella and all of the cheddar.
- Stuff: Place the eggplant shells on a baking tray and fill generously with the bacon-mushroom mixture.
- Top with cheese: Sprinkle the remaining mozzarella over each stuffed eggplant.
- Bake: Bake at 375°F (190°C) for 25–30 minutes, until the eggplant is tender and the cheese is golden and bubbly.
- Garnish with parsley and serve hot.
Notes
- For extra crispy cheese, broil for 1–2 minutes at the end, watching closely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 40mg