Meat-Stuffed Eggplant Recipe

Name: Meat-Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplant (1 lb. each); 1 1/2 tsp. salt; 1/4 tsp. pepper; 1 lb. 85% lean ground beef; 1 c. onion, chopped; 1 Tbsp. parsley, minced; 1/2 tsp. oregano; 1 (6 oz.) can tomato paste; 2 Tbsp. Worcestershire sauce; 1 Tbsp. grated Parmesan cheese

Servings: persons

2 eggplant (1 lb. each)
1 1/2 tsp. salt
1/4 tsp. pepper
1 lb. 85% lean ground beef
1 c. onion, chopped
1 Tbsp. parsley, minced
1/2 tsp. oregano
1 (6 oz.) can tomato paste
2 Tbsp. Worcestershire sauce
1 Tbsp. grated Parmesan cheese

1
Cut eggplant in half lengthwise; scoop out center, leaving 1/2-inch walls.
2
Sprinkle with salt and pepper.
3
Place cut side up in a large baking dish, shallow.
4
Chop scooped out eggplant centers and set aside.
5
Brown meat and drain off fat; stir in eggplant, onions, parsley and oregano.
6
Cook at medium about 10 minutes or until tender.
7
Add tomato paste and Worcestershire sauce; mix well. Spoon 3/4 cup of mixture into each eggplant shell.
8
Sprinkle with cheese; cover with foil and bake at 350u00b0 for 45 to 50 minutes.

354

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 eggplant (1 lb. each), 1 1/2 tsp. salt, 1/4 tsp. pepper, 1 lb. 85% lean ground beef, and more.

Yes, Meat-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.

Meat-Stuffed Eggplant

How did you like this recipe?

Frequently Asked Questions