Stuffed Eggplant with Ground Beef

This recipe for stuffed eggplants uses small eggplants that hold the ingredients perfectly.  The eggplants are stuffed with ground beef and taste just delicious.

Printable Recipe: Stuffed Eggplant with Beef

I used Cabot 40% reduced fat cheese for the stuffed but topped them with normal cheddar cheese so it would melt best.

Preheat oven to 350 degrees F.  Assemble your ingredients.   I used ground beef,  fresh eggplant, onion, garlic, peppers, herbs, cheese, bread crumbs, an egg and tomatoes.

Cut the eggplant in half and scoop out the center section. Boil the scooped-out center part in water for about 10 to 12 minutes.

Meanwhile, heat the olive oil and cook the  ground beef until the beef  begins to brown slightly. Then add the onions, peppers and garlic together.

In a bowl mix together the cooked eggplant, the beef and vegetable mixture, the herbs,  reduced fat  cheese, bread crumbs, and the egg.

Fill the scooped-out eggplant halves with this mixture, dividing it evenly among them.

Top with chopped tomatoes and the regular cheddar cheese, season with salt and pepper,  and bake for 30 minutes in preheated oven. Let cool briefly, and serve.  (I had extra filling since I only had two good eggplants, so I stuffed two zucchini and made some meatballs too.)

Enjoy!

Yield: 4 servings

Stuffed Eggplant with Ground Beef

Print

Use small eggplants to make little boats to hold the savory stuffing.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 4 small eggplants
• 1 tablespoon extra-virgin olive oil, divided
• 1/2 pound ground beef
• Salt and freshly ground black pepper
• 1 onion, small diced
• 1 red pepper, small diced
• 3 cloves garlic, minced
• 1/2 cup freshly chopped parsley leaves
• 1/2 cup freshly chopped basil leaves, chopped
• 1 cup of Cabot 40% reduced fat cheddar cheese
• 1/4 cup grated cheddar cheese
• 1/4 cup Panko bread crumbs
• 1 egg
• 2 chopped tomatoes

Instructions

1. Preheat oven to 350 degrees F.
2. Cut the eggplant in half and scoop out the center section being sure to leave enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, for about 10 to 12 minutes.
3. Meanwhile, in a medium pan heat 1 tablespoon of olive oil over a medium heat. Cook the ground beef until the beef begins to brown slightly.
4. Add the onions, peppers and garlic together.
5. In a bowl mix together the cooked eggplant, the beef and vegetable mixture, the herbs, the Cabot reduced fat cheese, bread crumbs, and the egg.
6. Fill the scooped-out eggplant halves with this mixture, dividing it evenly among them.
7. Top with chopped tomatoes and the regular cheddar cheese, season with salt and pepper, place on a Pam sprayed oven baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, and serve.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 496Total Fat: 21gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 110mgSodium: 520mgCarbohydrates: 51gFiber: 13gSugar: 18gProtein: 32g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

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