Stuffed Eggplant with Minced Beef
Tender roasted eggplant halves filled with savory minced beef, simmered in tomato sauce and topped with melted mozzarella cheese. A hearty and comforting dish that is rich in flavor, perfectly balanced, and ideal for family dinners.
Ingredients
Scale
- 2 medium eggplants, about 1 pound total, halved lengthwise
- 1 pound lean minced beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup tomato sauce
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 375°F and lightly grease a baking dish with olive oil.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté chopped onion for about 4 minutes until soft. Add minced garlic and cook for 1 minute.
- Add minced beef, salt, black pepper, and paprika. Cook for 6 to 8 minutes until browned.
- Stir in tomato sauce and simmer for 5 minutes until slightly thickened.
- Brush eggplant halves with remaining olive oil and lightly score the flesh without piercing the skin.
- Place eggplants cut side up in the baking dish and spoon the beef mixture evenly into each half.
- Bake for 30 to 35 minutes until eggplant is tender.
- Sprinkle shredded mozzarella cheese over the top and bake an additional 5 to 7 minutes until melted and golden.
- Remove from oven, garnish with chopped parsley, rest for a few minutes, then serve warm.
Notes
- Lightly salting the eggplant before baking can help reduce bitterness.
- Let the dish rest for a few minutes before serving to allow the filling to settle.
- You can substitute ground turkey or chicken for a lighter option.
Find it online: https://tastyze.com/stuffed-eggplant-with-minced-beef/