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Stuffed Eggplant in a pan.
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Stuffed Eggplant

These eggplant boats are filled to the brim with meat sauce and melted mozzarella. If you've never tried stuffed eggplant, you're in for a treat!
Course Main Course
Cuisine American
Keyword Stuffed Eggplant, Stuffed Eggplant Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 538kcal
Author Natalya Drozhzhin

Ingredients

  • 4 baby eggplants or 2 medium sized
  • 1 tbsp oil olive or avocado
  • 1 medium onion finely chopped
  • 1 lb ground beef chuck
  • 1 tsp salt adjust to rpeference
  • 1 tsp ground black pepper adjust to preference
  • 1 tsp Italian Seasoning
  • 1 1/2 cups Pasta Sauce
  • 1 1/2 cups Mozzarella cheese
US Units - Metric

Instructions

  • Preheat the oven to 400°F. Wash and dry the eggplants, then slice them in half lengthwise.
    Sliced eggplant on a cutting board.
  • Scoop out the eggplant flesh, leaving a shell about 1/4-1/2 inch thick. Set the eggplant boats aside on a baking sheet. Discard any seeds, then chop the remaining eggplant flesh. You should have about 1-2 cups of chopped eggplant. Set it aside.
    Scooped out eggplant in a baking pan.
  • In a large skillet, heat one tablespoon of olive oil over medium heat. Add the chopped onion and sauté until it is softened, about 5 minutes.
    Onions cooking in a pan.
  • Add the ground chuck to the skillet and cook until it is no longer pink, breaking it up as it cooks.
    Ground beef in a pan with onion.
  • Add the chopped eggplant, salt, black pepper, and Italian seasoning to the skillet. Cook just until the eggplant has softened and absorbed some liquid, about 5 minutes.
    Meat and onions in a pan.
  • Stir in the pasta sauce. Bring the mixture to a light simmer, then take it off the heat.
    Meat filling for stuffed egglant.
  • Spoon the mixture into the eggplant shells, dividing it evenly. Top each eggplant boat with the shredded mozzarella cheese.
    Stuffed Eggplant with cheese on top before baking.
  • Loosely cover the baking sheet with foil. Bake the stuffed eggplants for 30 minutes with the foil on.
    Wrapped Stuffed Eggplant in a pan.
  • Remove the foil and bake or broil for a few more minutes, or until the eggplants are tender and the cheese is melted and golden. Serve warm and enjoy!
    Serving tray with stuffed eggplant.

Nutrition

Calories: 538kcal | Carbohydrates: 22g | Protein: 33g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1362mg | Potassium: 1189mg | Fiber: 9g | Sugar: 13g | Vitamin A: 746IU | Vitamin C: 14mg | Calcium: 283mg | Iron: 4mg