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Stuffed Eggplant

Savory Stuffed Eggplant with Beef and Melty Mozzarella Delight

This Stuffed Eggplant recipe combines savory ground beef, spices, and gooey mozzarella in tender eggplant, creating a comforting and delightful meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 medium Eggplants Baby eggplants or medium-sized for optimal stuffing
  • 2 tablespoons Olive or Avocado Oil Can substitute canola oil if preferred
For the Filling
  • 1 medium Onion Substitute shallots for a milder option
  • 1 pound Ground Beef Chuck Swap for ground turkey or lentils for lighter meals
  • 1 teaspoon Salt Essential for enhancing flavor; adjust to taste
  • 1/2 teaspoon Ground Black Pepper Consider white pepper as a different flavor option
  • 1 tablespoon Italian Seasoning Mix equal parts dried oregano and basil if unavailable
  • 1 cup Chopped Eggplant Flesh Scooped out from the eggplant
  • 1 cup Pasta Sauce Opt for marinara or homemade tomato sauce for freshness
For the Topping
  • 1 cup Mozzarella Cheese Substitute with provolone or dairy-free cheese if needed

Equipment

  • Oven
  • Skillet
  • Baking Dish
  • Paring knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Wash and dry the eggplants, then cut them in half lengthwise and scoop out the flesh.
  3. Chop the reserved eggplant flesh into small pieces.
  4. In a large skillet, heat olive oil over medium heat and sauté the chopped onion until soft.
  5. Add the ground beef to the skillet and cook until browned, crumbling as it cooks.
  6. Stir in the chopped eggplant flesh, salt, pepper, and Italian seasoning, sauté for 5 minutes.
  7. Add the pasta sauce and simmer for 2-3 minutes.
  8. Stuff the eggplants with the filling, creating a mound on top.
  9. Top each stuffed eggplant with mozzarella cheese.
  10. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes.

Nutrition

Serving: 1stuffed halfCalories: 350kcalCarbohydrates: 12gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 8mgCalcium: 200mgIron: 3mg

Notes

Customize your filling and enjoy the flexibility of this stuffed eggplant recipe! Watch baking time to prevent overcooking and allow resting before serving.

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