Stuffed Eggplant Parmesan

By Tracy

4 Person

55 Minutes

380 Calories

Stuffed Eggplant Parmesan is a great choice for dinner. Meaty eggplants that are filled with ground beef and topped with two types of cheese, who can say no to this? Stuffed Eggplant Parmesan is a great dinner option for any night of the week. They’re absolutely delicious!

Ingredients

1 cup grated mozzarella
1/3 cup grated parmesan
1/4 cup water
1 tbsp. tomato paste
1/2 tsp. turmeric
1 tsp. freshly ground pepper
1/2 tsp. salt
1 red bell pepper diced
1/2 pound ground beef
2 cloves garlic
1 onion chopped
3 tbsp. olive oil
4 eggplants

Method

01

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
02

Cut the eggplants into half lengthwise and take the flesh from the center of the eggplants out and chop them into small pieces, set aside.
03

Heat olive oil in a large pan over medium heat, saute onion and garlic until translucent, add ground beef and cook until brown. Using a spatula, break it into small pieces while cooking.
04

Add in red bell pepper and the eggplant flesh. Add in salt, pepper, and turmeric. Stir and cook for 7 to 10 minutes until flavors are combined.
05

Add tomato paste and water, stir and cook for 10 minutes.
06

Fill the eggplants with the filling and bake them in the oven for 25 to 30 minutes until eggplants are cooked.
07

Top the eggplants with parmesan and mozzarella. Turn the broil on and broil for 3-5 minutes until cheese is melted.

Related Tags

Stuffed Eggplant Parmesan

3.6

( By Tracy )

01 Information

Grade medium
Serving 4 servings
Calorie 380 Kcal
Prep Time 15 Mins
Cook Time 40 Mins
Total Time 55 Mins

02 Ingredients

1 cup grated mozzarella

1/3 cup grated parmesan

1/4 cup water

1 tbsp. tomato paste

1/2 tsp. turmeric

1 tsp. freshly ground pepper

1/2 tsp. salt

1 red bell pepper diced

1/2 pound ground beef

2 cloves garlic

1 onion chopped

3 tbsp. olive oil

4 eggplants

03 Method

Step 1

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Step 2

Cut the eggplants into half lengthwise and take the flesh from the center of the eggplants out and chop them into small pieces, set aside.

Step 3

Heat olive oil in a large pan over medium heat, saute onion and garlic until translucent, add ground beef and cook until brown. Using a spatula, break it into small pieces while cooking.

Step 4

Add in red bell pepper and the eggplant flesh. Add in salt, pepper, and turmeric. Stir and cook for 7 to 10 minutes until flavors are combined.

Step 5

Add tomato paste and water, stir and cook for 10 minutes.

Step 6

Fill the eggplants with the filling and bake them in the oven for 25 to 30 minutes until eggplants are cooked.

Step 7

Top the eggplants with parmesan and mozzarella. Turn the broil on and broil for 3-5 minutes until cheese is melted.

04 Author