Description
This Stuffed Eggplant Recipe is a delicious Mediterranean-inspired dish featuring tender baked eggplant halves filled with a savory mixture of ground meat, vegetables, rice, and herbs, topped with melted mozzarella and Parmesan cheese. It’s a hearty, flavorful main course perfect for a family dinner or special occasion.
Ingredients
Scale
Eggplant and Topping
- 2 medium eggplants halved lengthwise
- 2 tablespoons olive oil, divided
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Filling
- 1 pound ground beef or ground turkey
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup canned diced tomatoes, drained
- 1/2 cup tomato sauce
- 1/2 cup cooked rice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
Instructions
- Preheat and prepare eggplants: Preheat the oven to 375°F (190°C). Scoop out the flesh of the eggplants, leaving a 1/2 inch border to create boats. Chop the removed flesh and set aside.
- Bake eggplant halves: Brush the eggplant halves with 1 tablespoon olive oil and place them cut side up on a baking sheet. Bake for 15 minutes until slightly tender.
- Cook the filling: While the eggplants bake, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Stir in the onion and cook for 3 to 4 minutes until softened. Add the garlic and cook for 30 seconds.
- Add remaining filling ingredients: Stir in the chopped eggplant flesh, diced tomatoes, tomato sauce, cooked rice, salt, pepper, Italian seasoning, and paprika. Simmer the mixture for 5 to 7 minutes until it thickens slightly.
- Incorporate cheese: Remove from heat and stir in half of the shredded mozzarella cheese.
- Stuff the eggplants: Spoon the beef and vegetable filling evenly into the prebaked eggplant halves.
- Top with cheese and bake: Sprinkle the remaining mozzarella and the grated Parmesan cheese on top of the stuffed eggplants. Return to the oven and bake for 20 to 25 minutes until the eggplants are tender and the cheese is melted and bubbly.
- Garnish and serve: Remove from oven, garnish with chopped fresh parsley, and serve warm.
Notes
- You can substitute ground chicken or make this dish vegetarian by using cooked lentils or chopped mushrooms instead of meat.
- For a low-carb option, omit the rice from the filling.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
