Description
A delicious Italian dish featuring eggplants stuffed with a savory mixture of ground meat, tomatoes, and cheese, baked to perfection.
Ingredients
- 2 medium eggplants
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef or Italian sausage
- 1 can (15 ounces) diced tomatoes, drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup cooked rice or quinoa
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of the skin intact. Chop the scooped-out flesh and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
- Add the ground beef or Italian sausage to the skillet and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat if necessary.
- Stir in the chopped eggplant flesh, diced tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Cook for another 5 minutes until the mixture is heated through.
- Remove the skillet from heat and stir in the cooked rice or quinoa and half of the mozzarella cheese.
- Spoon the filling into the hollowed-out eggplant halves and place them in a baking dish.
- Top each stuffed eggplant with the remaining mozzarella cheese and sprinkle with Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- Let cool for a few minutes before serving. Garnish with fresh basil leaves if desired.
Notes
- For a vegetarian version, substitute the meat with lentils or mushrooms and add more vegetables like bell peppers or zucchini.
- Experiment with different cheeses, such as feta or goat cheese, for a unique flavor twist.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg