Beef-Stuffed Eggplant
A flavorful stuffed eggplant dish featuring seasoned beef, rice, and melted mozzarella, perfect for a hearty, satisfying meal for family or friends.
Ingredients
Instructions
- Cut the eggplant in half lengthwise and scoop out the pulp. Place the halves cut side up in a baking dish.
- Chop the scooped-out eggplant pulp.
- In a pan, sauté the chopped eggplant, onion, and garlic in oil for 5 minutes until the eggplant is soft.
- Remove from heat and stir in the cooked beef, cooked rice, tomato paste, dried basil, salt, and pepper.
- Spoon the meat and rice mixture into the eggplant shells.
- Cover the filled eggplants with foil and pierce several places to allow steam to escape.
- Bake at 350°F (175°C) for 50 minutes until fork-tender.
- Remove the foil and sprinkle shredded mozzarella cheese on top.
- Bake uncovered for about 4 minutes until the cheese is melted.
- Cut each eggplant in half to serve.
Nutrition & Diet Analysis (per serving)
659
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).