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Ground Beef Stuffed Eggplant

Ground Beef Stuffed Eggplant

Tender roasted eggplant halves filled with a rich ground beef and tomato mixture, topped with melted mozzarella and Parmesan, then baked until golden and bubbling. A hearty Mediterranean-inspired dinner that feels comforting and satisfying.

  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 medium eggplants, halved lengthwise
  • 1 lb (450 g) ground beef
  • 1 medium onion, finely diced
  • 2 garlic cloves, minced
  • 1 cup (150 g) diced tomatoes
  • 1/2 cup (50 g) breadcrumbs
  • 1/4 cup (25 g) grated Parmesan cheese
  • 1 cup (100 g) shredded mozzarella cheese
  • 1 tsp Italian seasoning
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Preheat Your Equipment: Preheat oven to 375°F (190°C).
  2. Combine Ingredients: Heat olive oil in a skillet over medium heat. Add onion and cook for 3 to 4 minutes until soft. Stir in garlic and cook for 30 seconds. Add ground beef and cook until browned. Mix in diced tomatoes, breadcrumbs, Italian seasoning, salt, and black pepper. Simmer for 5 minutes, then remove from heat.
  3. Prepare Your Cooking Vessel: Score the cut sides of the eggplants and scoop out a small portion of the flesh to create space for filling. Lightly brush with olive oil and place cut side up in a baking dish.
  4. Assemble the Dish: Spoon the beef mixture evenly into each eggplant half. Top with mozzarella and sprinkle with Parmesan.
  5. Cook to Perfection: Bake for 30 to 35 minutes until the eggplant is tender and the cheese is melted and golden.
  6. Finishing Touches: Let rest for 5 minutes before serving to allow the filling to set.
  7. Serve and Enjoy: Serve warm as a main dish.

Notes

  • If you prefer softer eggplant, cover loosely with foil for the first 20 minutes of baking.
  • You can prepare the filling up to 1 day in advance and refrigerate until ready to use.
  • For extra browning, broil for 2 to 3 minutes at the end.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Low Lactose

Nutrition

  • Serving Size: 1 stuffed eggplant half
  • Calories: 420
  • Sugar: 6 g
  • Sodium: 520 mg
  • Fat: 26 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 7 g
  • Protein: 25 g
  • Cholesterol: 70 mg

Keywords: stuffed eggplant, ground beef dinner, baked eggplant, Mediterranean recipe, easy family meal