Cheese-Stuffed Eggplant (Jordan)


  • 2 (1 pound) eggplants
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 8 ounces mushrooms, thinly sliced
  • 2 medium tomatoes, cut into wedges
  • 1 cup salted peanuts
  • 1 1/2 cups soft bread crumbs
  • 2 tablespoons snipped parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground marjoram
  • 1/2 teaspoon ground oregano
  • 2/3 cup grated Parmesan cheese


  1. Cut eggplants lengthwise into halves. Cut out and cube enough eggplant from shells to measure about 4 cups, leaving a 1/2-inch wall on side and bottom of each shell; reserve shells.
  2. Cook and stir eggplant cubes, onion and garlic in oil in 10-inch skillet over medium heat 5 minutes.
  3. Add remaining ingredients except reserved shells and cheese. Cover and cook over low heat 10 minutes.
  4. Place eggplant shells in ungreased shallow pan; spoon peanut mixture into shells.
  5. Sprinkle cheese over filled shells.
  6. Bake uncovered at 350 degrees F until eggplant is tender, 30 to 40 minutes.

Yields 4 servings.

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