Stuffed Eggplant Recipe

Name: Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 1 lb. lean ground beef; 1 green pepper, diced; 2 large pods garlic, minced; 2 onions, chopped; 1/4 tsp. thyme; 1 bay leaf; 2 tsp. parsley, chopped; 2 ribs celery, chopped; 1 c. seasoned bread crumbs; 2 eggs, beaten; 2 tsp. butter; 1/2 c. white wine; 1 (16 oz.) can tomatoes, cut up; Worcestershire sauce, Tabasco sauce, salt, pepper and red pepper to taste; seasoned bread crumbs, Romano cheese and paprika (for topping)

Servings: persons

1 large eggplant
1 lb. lean ground beef
1 green pepper, diced
2 large pods garlic, minced
2 onions, chopped
1/4 tsp. thyme
1 bay leaf
2 tsp. parsley, chopped
2 ribs celery, chopped
1 c. seasoned bread crumbs
2 eggs, beaten
2 tsp. butter
1/2 c. white wine
1 (16 oz.) can tomatoes, cut up
Worcestershire sauce, Tabasco sauce, salt, pepper and red pepper to taste
seasoned bread crumbs, Romano cheese and paprika (for topping)

1
Cut eggplant in half. Boil gently until barely tender.
2
Remove pulp, leaving shell about 1/4-inch thick. Reserve pulp.
3
Saute vegetables and pulp in butter. Add ground beef and brown. Add tomatoes, parsley, bay leaf, seasoning and wine.
4
Cover and simmer until juices are almost absorbed, about 5 minutes.
5
Let cool slightly.
6
Add bread crumbs and eggs.
7
Stuff eggplant shells with dressing.
8
Top with bread crumbs, Romano cheese, a dot of butter and a sprinkle of paprika.
9
Bake at 350u00b0 for 30 minutes or until well heated.

500

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 16 ingredients. The key ingredients include: 1 large eggplant, 1 lb. lean ground beef, 1 green pepper, diced, 2 large pods garlic, minced, and more.

Yes, 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!

Stuffed Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions