Italian Baked Eggplant Recipe

Name: Italian Baked Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium round eggplant; 1 medium onion, chopped; 1 (4 oz.) can mushrooms, chopped; 1 Tbsp. olive oil; 1 tsp. basil; 1 tsp. chopped parsley; 1/2 tsp. oregano; 1 1/2 lb. ground beef; 1 egg white; Parmesan cheese; 1/2 c. bread crumbs

Servings: persons

2 medium round eggplant
1 medium onion, chopped
1 (4 oz.) can mushrooms, chopped
1 Tbsp. olive oil
1 tsp. basil
1 tsp. chopped parsley
1/2 tsp. oregano
1 1/2 lb. ground beef
1 egg white
Parmesan cheese
1/2 c. bread crumbs

1
Bake eggplant wrapped in foil at 350u00b0 for 1 hour.
2
Cut unwrapped eggplant lengthwise; remove pulp, mash and reserve. Saute onion and mushrooms in olive oil in skillet until lightly browned.
3
Stir in seasonings.
4
Mix into mashed eggplant.
5
Brown ground beef in skillet, stirring until crumbly.
6
Add to eggplant. Beat egg white with 2 tablespoons cheese.
7
Add with bread crumbs to eggplant; mix well.
8
Fill eggplant shells.
9
Sprinkle generously with Parmesan cheese.
10
Bake at 350u00b0 for 30 minutes.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 medium round eggplant, 1 medium onion, chopped, 1 (4 oz.) can mushrooms, chopped, 1 Tbsp. olive oil, and more.

Yes, Italian Baked 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.

Italian Baked Eggplant

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