# https://www.kingsford.com/recipes/stuffed-and-grilled-eggplant/?do_action=save-recipe #review-section

Stuffed and Grilled Eggplant

Name: Stuffed and Grilled Eggplant
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 eggplant; 1 pint (16 oz.) white button mushrooms (quartered); 3 tbsp. olive oil; 1 large tomato (diced); 0.25 cup chopped parsley; 0.5 cup panko breadcrumbs; 0.5 cup grated Parmesan cheese; 1 tbsp. balsamic vinegar; 3 cloves garlic (minced); salt and pepper to taste; 1 grilling basket

Let's get grilling

1 Prepare grill for medium-high heat cooking. Cut the eggplant lengthwise and scoop out the flesh using a melon baller or spoon leaving 1inch of the flesh next to the skin to create a bowl. Toss the eggplant flesh and mushrooms with 1 tbsp. olive oil and place on the grill in a grilling basket. Allow the mushrooms and eggplant to grill for approximately 15 minutes until softened and lightly browned, stirring every 3–4 minutes for even cooking.

2 Remove eggplant flesh and mushroom quarters from the grill and finely chop. Combine chopped eggplant, mushrooms, tomato, parsley, breadcrumbs, Parmesan, balsamic vinegar, garlic, remaining 2 tbsp. olive oil, and salt and pepper in a large bowl. Stir well to combine then spoon mixture in to the hollowed out eggplant halves.

3 Place the stuffed eggplant on the grill skin side down, cover and allow to cook for 45 minutes. Remove from the grill and enjoy.