:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/CImXpVwEA_2Y3rFC7xBH/12a36bb7baee361689b54fabde9f97.png "Easy Baked Ground Beef Stuffed Eggplant")
Easy Baked Ground Beef Stuffed Eggplant
This stuffed eggplant recipe is a classic comfort dish with a twist. The tender, wholesome eggplants are loaded with a flavorful meat and vegetable mixture, then topped with gooey cheese. It's an elegant yet easy main dish that serves up to six people.
Ingredients
- 3 medium eggplants
- 2 tbls olive oil
- 1 large onion, finely chopped
- 1 Bell pepper, finely chopped
- 4 cloves garlic, minced
- 1 Cup mushrooms, chopped
- 1 lb ground beef or turkey
- 1 can diced tomatoes, drained
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried basil
- salt and pepper to taste
- 1 Cup shredded mozzarella cheese
- Fresh parsley for garnish
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Directions
Preheat your oven to 375°F (190°C). Cut the eggplants in half lengthwise and carefully scoop out the pulp, leaving a shell about 1/4 inch thick. Set the shells aside.
Coarsely chop the eggplant pulp. In a large skillet, heat the olive oil over medium heat. Add the onion, bell pepper, garlic, and chopped eggplant. Cook and stir for about 5 minutes or until vegetables are tender.
Add the ground beef or turkey to the skillet. Cook until the meat is browned and crumbled. Drain off any excess fat.
Stir in the diced tomatoes, oregano, basil, salt, and pepper. Simmer for about 10 minutes or until the mixture thickens slightly.
Spoon the meat mixture into the eggplant shells and place them in a baking dish. Sprinkle with mozzarella cheese.
Bake for 20 to 25 minutes or until the eggplants are tender and the cheese is melted and bubbly. Garnish with fresh parsley.
Let the stuffed eggplants sit for a few minutes before serving. Enjoy!
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TammersEasy Baked Ground Beef Stuffed Eggplant
This stuffed eggplant recipe is a classic comfort dish with a twist. The tender, wholesome eggplants are loaded with a flavorful meat and vegetable mixture, then topped with gooey cheese. It's an elegant yet easy main dish that serves up to six people.
Preheat your oven to 375°F (190°C). Cut the eggplants in half lengthwise and carefully scoop out the pulp, leaving a shell about 1/4 inch thick. Set the shells aside.
Coarsely chop the eggplant pulp. In a large skillet, heat the olive oil over medium heat. Add the onion, bell pepper, garlic, and chopped eggplant. Cook and stir for about 5 minutes or until vegetables are tender.
Add the ground beef or turkey to the skillet. Cook until the meat is browned and crumbled. Drain off any excess fat.
Stir in the diced tomatoes, oregano, basil, salt, and pepper. Simmer for about 10 minutes or until the mixture thickens slightly.
Spoon the meat mixture into the eggplant shells and place them in a baking dish. Sprinkle with mozzarella cheese.
Bake for 20 to 25 minutes or until the eggplants are tender and the cheese is melted and bubbly. Garnish with fresh parsley.
Let the stuffed eggplants sit for a few minutes before serving. Enjoy!
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