Description
The Italian Baked Stuffed Eggplant is the epitome of comfort food, blending the rich flavors of roasted eggplant with a savory filling of meat, herbs, and melted cheese.
Ingredients
Scale
- 1 cup freshly grated parmesan cheese (plus extra for topping)
- 1 cup diced onion
- Olive oil, for drizzling
- Fresh basil and oregano, to taste
- 1 lb ground meat (beef, turkey, or plant-based substitute)
- 2 medium eggplants, halved lengthwise
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1–2 cups tomato sauce
- Pinch of red pepper flakes (optional)
Instructions
- Start by preheating your oven to 375°F (190°C). While it’s heating, focus on the eggplants: halve them lengthwise and carefully scoop out the flesh, leaving about a half-inch shell.
- In a large skillet over medium heat, drizzle a bit of olive oil and introduce the diced onions. Allow them to cook for about 3 to 4 minutes, until they turn translucent and soft.
- Add your chosen ground meat to the skillet with the onion and garlic mixture. Stir occasionally, allowing the meat to brown evenly on all sides.
- Combine the chopped eggplant flesh with the browned meat mixture, then pour in your tomato sauce. Stir everything together.
- Fill each eggplant half generously with the skillet mixture, ensuring they are well-packed with savory goodness. Top each piece with freshly grated parmesan cheese and a sprinkle of fresh basil and oregano for a fragrant finish. Cover with foil and bake for about 30 minutes. After this, remove the foil and let them bake for an additional 10 to 15 minutes.
Notes
Cooking time may vary depending on oven accuracy; always check if eggplants are thoroughly cooked before serving.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 600 mg
- Protein: 25 g