This is a super easy and delicious recipe for stuffed eggplant. I made this the other night and my husband and I both LOVED it. The kids enjoyed it too!!!
- 2 Eggplants
- 1 Pound Ground Beef
- 1 clove garlic (minced)
- 1 cup Parmesan cheese (shredded) – You can also use a Parmesan/Asiago/Romano blend
- 1 Can Diced Tomatoes
- 1 Cup Mozzarella Cheese
- 1 Tsp each:
- Basil
Instructions:
1. Preheat oven to 350 –
2. Brown the ground beef and the minced garlic together in a large saucepan.
3. Cut the stems off the eggplants and cut them in half, lengthways. Scoop out the flesh of the eggplants and set aside. Leave about 1/2 an inch of flesh all around the shell. This will create a nice little “eggplant boat” to stuff later.
4. Steam the shells for 10 minutes and remove from heat. Place them on paper towels to dry out.
5. While the shells are steaming, chop up the eggplant bits that you had set aside after scooping. Cut them down to little 1/2 inch chunks.
6. After the meat is browned, add the eggplant chunks and cook with the meat until softened.
7. Add the cup of parmesan to the meat/eggplant mixture. Stir until melted
8. Drain the can of tomatoes and add them to the meat mixture. Stir until it’s all blended together well.
9. Brush the eggplant shells lightly with olive oil. Place them in a 13x9in baking pan
10. Scoop the meat mixture into the shells & sprinkle the mozarella cheese on top
11. Bake at 350 for 30 minutes & enjoy!
- 2 Eggplants
- 1 Pound Ground Beef
- 1 clove garlic (minced)
- 1 cup Parmesan cheese (shredded)
- 1 Can Diced Tomatoes
- 1 Cup Mozzarella Cheese
- 1 Tsp basil
- Preheat oven to 350
- Brown the ground beef and the minced garlic together in a large saucepan.
- Cut the stems off the eggplants and cut them in half, lengthways. Scoop out the flesh of the eggplants and set aside. Leave about 1/2 an inch of flesh all around the shell. This will create a nice little “eggplant boat” to stuff later.
- Steam the shells for 10 minutes and remove from heat. Place them on paper towels to dry out.
- While the shells are steaming, chop up the eggplant bits that you had set aside after scooping. Cut them down to little 1/2 inch chunks.
- After the meat is browned, add the eggplant chunks and cook with the meat until softened.
- Add the cup of parmesan to the meat/eggplant mixture. Stir until melted
- Drain the can of tomatoes and add them to the meat mixture. Stir until it’s all blended together well.
- Brush the eggplant shells lightly with olive oil. Place them in a 13x9in baking pan
- Scoop the meat mixture into the shells & sprinkle the mozarella cheese on top
- Bake at 350 for 30 mins
Have you ever tried stuffed eggplant? This was a HUGE success in our house, the whole family loved it!
Becca @Heaven in a Dish says
These look delicious Paula! I’ve never had stuffed eggplant, but now I think I’ll try it!
Sheila says
My mouth is watering. Never thought of doing this. Great recipe :-)
Karen @ From the Garden table says
We just started growing Eggplant last year and I didn’t know what to do with it all. This recipe looks perfect! ( and love the easy part too!) Thanks! -Karen
#LOBS
Melissa says
Found your recipe on Pinterest and decided to try it. So I used sausage instead of ground beef, then added onions and roasted red peppers, and a few other spices. I didn’t see where to add the basil, but nevertheless, it turned out great! Thanks for the post!