Filled Eggplant
Filled eggplant offers a hearty, flavorful dish with seasoned meat and herbs, baked to perfection, ideal for family dinners or special occasions.
Ingredients
Instructions
- Mix the boiled rice, pork, beef, salt, pepper, garlic, parsley, basil, Romano cheese, eggs, and bread crumbs to form a filling.
- Slice the eggplant into 1/2-inch thick slices and slit each slice like a pocket.
- Fill each eggplant slice with a ball of the prepared filling.
- Place oil in a frypan and brown each filled eggplant slice on both sides.
- Season each side with salt and pepper to taste.
- Line the bottom of a roaster pan with one layer of the filled eggplant slices.
- In a saucepan, cook fresh tomato, parsley, and basil without oil to make a sauce.
- Pour half of the tomato mixture over the first layer of eggplant.
- Place the remaining filled eggplant slices on top of the first layer and pour the remaining tomato mixture over the top.
- Bake in a preheated oven at 350°F (175°C) for 1 to 1 1/2 hours until tender.
Tips & Substitutions
For a lighter filling, consider using ground turkey or chicken instead of pork and beef. You can also substitute quinoa for the rice for a healthier grain option. To prevent eggplant from becoming too soggy, ensure you properly brown the slices before layering them in the roaster. This technique is similar to making Stuffed Boulangers(Eggplant), which also emphasizes the importance of texture.
Serving Suggestions
This dish pairs beautifully with a fresh side salad or crusty bread to soak up the delicious sauce. You can also serve it alongside Greek Rice for a complete Mediterranean meal. A dollop of yogurt or tzatziki can add a refreshing contrast to the savory flavors of the filled eggplant.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the filled eggplant slices in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. This method helps maintain the texture and flavor of the dish.
Nutrition & Diet Analysis (per serving)
Each serving of Filled Eggplant contains roughly 1094 calories, with 26g protein, 149g carbohydrates, and 44g fat. It is an excellent source of protein (53% of the Daily Value), iron (39% of the Daily Value), and calcium (35% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 2987mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of meat for the filling?
Absolutely! You can substitute ground lamb or even a plant-based meat alternative if you're looking for a vegetarian option. Adjust the seasoning to complement the type of meat you choose, as each has its unique flavor profile.
What can I do if my eggplant is too bitter?
To reduce bitterness, sprinkle sliced eggplant with salt and let it sit for about 30 minutes before cooking. Rinse off the salt and pat dry. This process draws out excess moisture and bitterness, resulting in a sweeter flavor.
Can I freeze the filled eggplant slices?
Yes, you can freeze the filled eggplant slices before baking. Wrap them tightly in plastic wrap and store in an airtight container for up to 3 months. When ready to cook, thaw in the refrigerator overnight and bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).