A flavor-packed adventure that will leave your taste buds dancing with tender roasted eggplant filled with a creamy mushroom filling, topped with crispy bacon and melted cheese.
Ingredients
Scale:
2 large eggplants
2 tablespoons olive oil
8 ounces fresh mushrooms (preferably cremini or button), chopped
1 medium onion, diced
2 garlic cloves, minced
4 ounces cream cheese, softened
1 cup shredded mozzarella cheese
4 slices cooked bacon, crumbled
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants in half lengthwise. Scoop out the insides using a spoon, leaving about 1/2 inch of the flesh intact.
Brush the eggplant halves with olive oil and sprinkle with salt. Place them cut-side down on a baking sheet. Roast for 20-25 minutes until they're tender.
While the eggplants are roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for another minute. Then, add the chopped mushrooms and cook until they've released their moisture and are browned, about 5-7 minutes.
Remove the skillet from heat and let it cool slightly. In a mixing bowl, combine the cooked mushroom mixture with cream cheese, half of the mozzarella cheese, bacon, and parsley. Season with salt and pepper to taste.
Once the eggplant halves are roasted, carefully flip them over and fill each half with the creamy mushroom filling.
Top each st￭ eggplant with the remaining mozzarella cheese. Bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes before serving. Garnish with extra parsley if desired.
