My recipe for this cheesy stuffing has a multitude of variations-try farmer cheese instead of ricotta, or shaved Parmesan instead of grated. This one is sure to please-the rich sweetness of the multi grain bread is a nice contrast to the savory eggplant and mushrooms. The crispy top is a great combination with the soft middle. As an alternative, bake this stuffing in individual ramekins for a personal dish for each guest-top each one with a different garnish (i.e.: walnuts for the nut lover, parsley for the herb enthusiast, dried apricots for the fruit connoisseur). —Mariya
multi grain bread-cut into 1/2 inch cubes
eggplant-cut into 1/2 inch pieces
carrots-cut into 1/2 inch pieces
grated Parmesan cheese
for coating baking dish
In This Recipe
Place bread cubes on baking tray and toast on 400F until just browned; reserve.
On high heat, brown mushrooms in olive oil; add cayenne pepper, season, and reserve.
Sweat onion on medium heat in olive oil; add eggplant, and carrots until soft, finish with garlic, season, and reserve.
In a bowl, combine bread cubes, mushrooms, eggplant/carrot mixture, egg, ricotta cheese, and half of the Parmesan cheese-mix well.
Butter/spray a baking dish and transfer stuffing mixture.
Pour chicken stock on top of stuffing; top off with remaining Parmesan cheese.
Bake at 400F until top is golden brown (~17-22 min); see serving suggestions above.