Italian Baked Eggplant
Italian baked eggplant features tender roasted eggplant stuffed with seasoned ground beef, mushrooms, and cheese, offering rich flavors perfect for family dinners or entertaining guests.
Ingredients
Instructions
- Bake eggplant wrapped in foil at 350°F for 1 hour.
- Unwrap eggplant, cut lengthwise, remove pulp, mash and set aside.
- Saute chopped onion and mushrooms in olive oil until lightly browned.
- Stir in basil, parsley, and oregano into the sautéed mixture.
- Mix the seasoned mixture into the mashed eggplant pulp.
- Brown ground beef in a skillet, stirring until crumbly.
- Add the cooked ground beef to the eggplant mixture.
- Beat egg white with 2 tablespoons of Parmesan cheese.
- Add the egg white mixture and bread crumbs to the eggplant mixture and mix well.
- Fill the eggplant shells with the mixture.
- Sprinkle generously with Parmesan cheese on top.
- Bake at 350°F for an additional 30 minutes until heated through and cheese is golden.
Tips & Substitutions
For a healthier alternative, you can substitute ground beef with turkey or a plant-based meat substitute. If you prefer a richer flavor, try adding some crushed garlic to the sautéed onion and mushrooms. For added texture, consider using panko breadcrumbs instead of regular bread crumbs. This recipe is also great for using up leftover eggplant from other Italian recipes.
Serving Suggestions
Serve the Italian Baked Eggplant with a simple side salad dressed with olive oil and vinegar for a refreshing contrast. It pairs beautifully with Mostaccioli And Beef Bake for a hearty meal. For a lighter option, consider serving it alongside steamed vegetables. A glass of red wine complements the flavors nicely, enhancing the overall dining experience.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed eggplants in a baking dish, cover with foil, and warm in a preheated oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions for convenience.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Baked Eggplant contains roughly 1064 calories, with 68g protein, 136g carbohydrates, and 46g fat. It is an excellent source of vitamin C (283% of the Daily Value), dietary fiber (275% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 954mg per serving (41% 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 prepare the eggplant ahead of time?
Yes, you can prepare the eggplant filling a day in advance. Store it in the refrigerator until you are ready to fill the eggplant shells and bake. Just make sure to let the mixture come to room temperature before assembling and baking for even cooking.
What can I use instead of Parmesan cheese?
If you're looking for a substitute for Parmesan cheese, you can use Pecorino Romano for a sharper flavor or nutritional yeast for a dairy-free option. Feta cheese can also work well, adding a different but tasty twist to the dish.
Can this recipe be made vegetarian?
Absolutely! To make this dish vegetarian, simply replace the ground beef with a mix of chopped vegetables like zucchini, bell peppers, and mushrooms or use a meat substitute like lentils or tempeh. Adjust the seasonings to enhance the flavors, and you'll have a delicious vegetarian version of this classic dish.
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).