Mushroom and Spinach Stuffed Eggplant

Are you looking for a delicious and satisfying vegetarian dish that will impress your family and friends? Look no further than this Mushroom and Spinach Stuffed Eggplant recipe! This dish is perfect for a cozy night in or a special dinner party. In this post, we will explore the key ingredients and steps to create this flavorful and hearty meal. From slicing the eggplant to sautéing the mushrooms and spinach, we will guide you through each step to ensure a successful and delicious outcome. So let’s dive in and learn how to make this mouthwatering Mushroom and Spinach Stuffed Eggplant!


  • 1 large eggplant
  • 1 cup sliced mushrooms
  • 2 cups spinach
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  • Olive oil


  1. Preheat your oven to 375°F (190°C).
  2. Cut the eggplant in half lengthwise and scoop out the flesh, leaving about a 1/2 inch shell. Chop the flesh and set aside.
  3. Brush the eggplant shells with olive oil and place them on a baking sheet. Bake for 15-20 minutes, until slightly softened.
  4. In a skillet, heat some olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened.
  5. Add the chopped eggplant flesh and mushrooms to the skillet. Cook until the vegetables are tender.
  6. Stir in the spinach and cook until wilted. Season with salt and pepper.
  7. Remove the skillet from heat and stir in the breadcrumbs, Parmesan cheese, and parsley.
  8. Stuff the mixture into the eggplant shells and sprinkle with additional Parmesan cheese.
  9. Bake for an additional 20-25 minutes, until the eggplant is tender and the top is golden brown.
  10. Serve hot and enjoy your delicious Mushroom and Spinach Stuffed Eggplant!