Baked Stuffed Eggplant Recipe

Name: Baked Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Medium Eggplant; Olive Oil; 3/4 sticks Butter, Divided Use; 1 whole Onion, finely chopped; 1 pound Ground Round; 1- 1/2 teaspoon Salt; 1 teaspoon Black Pepper; 1- 1/2 teaspoon Cinnamon; 1- 1/2 teaspoon Allspice; 1/4 cups Plus 2 Tablespoons Of Fresh Lemon Juice, Divided; 64 ounces, fluid Tomato Juice; 1 clove Garlic, Minced

Servings: persons

1 whole Medium Eggplant
Olive Oil
3/4 sticks Butter, Divided Use
1 whole Onion, finely chopped
1 pound Ground Round
1- 1/2 teaspoon Salt
1 teaspoon Black Pepper
1- 1/2 teaspoon Cinnamon
1- 1/2 teaspoon Allspice
1/4 cups Plus 2 Tablespoons Of Fresh Lemon Juice, Divided
64 ounces, fluid Tomato Juice
1 clove Garlic, Minced

1
1.
2
Peel eggplant and slice into 1/2 inch rounds.
3
2.
4
Place eggplant into a bowl of salted water and let it sit for about an hour.
5
Preheat oven to 400 F towards the end of this time.
6
3.
7
Drain the water off of the eggplant and rinse remaining salt off.
8
Pat dry with paper towel.
9
Put eggplant slices onto a large baking sheet and brush each slice with olive oil.
10
Put into a 400 F oven and roast for about 20 minutes.
11
4.
12
While eggplant is in oven, heat 1/2 stick of butter in a skillet over medium heat.
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When butter is melted add onion and cook until it turns translucent.
14
5.
15
Add ground round and cook until beef is browned.
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6.
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Add salt, pepper, cinnamon, allspice, and 1/4 cup lemon juice.
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Stir until all spices are mixed in.
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7.
20
Let meat simmer on low heat for about 15 minutes.
21
If the mixture looks dry, add 2 tablespoons of butter.
22
8.
23
In a pan, heat tomato juice, garlic that has been minced, 2 tablespoons of lemon juice and salt and pepper to taste.
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9.
25
Take eggplant out of oven and place slices in a single layer in 1-2 9x12 baking dishes, depending on how many will fit into your dish.
26
Lower the oven temperature to 350 F. 10.
27
Top each slice of eggplant with some of the meat mixture.
28
11.
29
Pour tomato juice over the top until the eggplant is covered.
30
You may have extra juice that you dont need.
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12.
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Bake uncovered at 350 F for 45 minutes, or until eggplant cuts easily with a fork.
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13.
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Serve over cooked white rice.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole Medium Eggplant, Olive Oil, 3/4 sticks Butter, Divided Use, 1 whole Onion, finely chopped, and more.

Yes, Baked Stuffed Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Stuffed Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions