Baked Eggplant with Savory Cheese Stuffing

  • Trenamarina Posted: 12/18/08
    Worthy of a Special Occasion

    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!

  • AmyKL23 Posted: 07/15/09
    Worthy of a Special Occasion

    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.

  • cjontig Posted: 04/01/11
    Worthy of a Special Occasion

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

  • DWheeler Posted: 08/19/11
    Worthy of a Special Occasion

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

  • mandyemel Posted: 08/02/11
    Worthy of a Special Occasion

    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.

  • luckyb65 Posted: 01/12/12
    Worthy of a Special Occasion

    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!

  • Colek3 Posted: 08/26/12
    Worthy of a Special Occasion

    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.

  • megrw82 Posted: 06/01/12
    Worthy of a Special Occasion

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

  • stimply Posted: 10/17/12
    Worthy of a Special Occasion

    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.

  • lwright311 Posted: 07/05/13
    Worthy of a Special Occasion

    I am not sure what it was about this recipe I didnt lik. I know the texture was wrong for me and it seemed like a lot of work for a just okay dish.

advertisement

More From Cooking Light