Baked Eggplant with Savory Cheese Stuffing

Really good recipe. Made as directed and have enjoyed it the past three lunches. Wouldn't change anything, except be sure to roast the eggplant long enough!

I really liked the recipe, but I thought the feta flavor was a little strong. I would like to try it again with a milder cheese like parmesean or mozzarella.

Great vegetarian option that is filling. If you want to make it delicious to everyone, try adding some chopped chicken to the mixture.

I really enjoyed this recipe. I followed everything except added mushrooms to the filling and topped with panko instead of bread crumbs. Very filling!

This was really good - I added a bit of fresh parmesan, but otherwise made it as-is. I'd add some ground turkey for the meat-loving crowd.

I did not have a red bell pepper so subbed a jalapeño pepper and two orange mini peppers. Decided to use parmesan instead feta. Also used panko and just sprinkled over the top then sprayed olive oil over the eggplant before placing in oven. Delish!

This recipe gave me an idea what to do with a bunch of eggplant I had lying around. I used quinoa instead of rice, threw in asparagus and machego instead of feta, cayenne and paprika for bite.

I thought it was just ok. My husband just called it mush. The filling was the part that I liked and had potential.

I've tried cooking with eggplant about 5 previous times and this is the first time the outcome was edible. This was even more than that: it was yummy. Changes: I used gorgonzola instead of feta; used panko breadcrumbs and mixed in a little olive oil; broiled at the end to brown the bread crumbs. I really enjoyed this and would consider other variations like adding some spinach and mushrooms and perhaps some quinoa or rice into the mixture. The texture of the stuffing could use some variation.