This post may contain affiliate links. Please read our disclosure policy.
Stuffed Eggplant is a cozy, comfort food dinner you can have ready in about 40 minutes. Eggplants are filled with flavorful ground beef and topped with melty mozzarella cheese. This easy weeknight meal has simple ingredients and big flavor.
For more easy ground beef dinners, try my Easy Shepherd’s Pie, Taco Stuffed Baked Potatoes, or 27 Simple Ground Beef Recipes.
5 Things That Make or Break This Recipe
- Choosing the Right Eggplant: Medium eggplants (around 7 inches) work best. Too large, and they take longer to bake; too small, and there’s not enough room for filling.
- Don’t Scoop Too Much Flesh: Leave about ½ inch of flesh inside the shell so the eggplant holds its shape and stays sturdy enough to hold the filling.
- Salt the Shells First: Season the eggplant shells before baking to draw out moisture and boost flavor.
- Use a Quality Marinara: A good sauce, like Rao’s, really makes a big difference.
- Watch the Bake Time: Check at 28 minutes to prevent overbaking. You want tender eggplant and bubbly, golden cheese.
RECIPE WALK-THROUGH
How To Make Stuffed Eggplant
See the recipe card below for full, detailed instructions
Stuffed eggplant is a great way to turn humble ingredients into something truly satisfying. The combination of rich marinara, seasoned beef, and melty cheese nestled in perfectly roasted eggplant makes this dish a standout.
Step 1: Prep the Eggplant
Preheat your oven to 400°F and spray a 10×14-inch baking dish. Cut three medium eggplants in half lengthwise, then scoop out the centers, leaving a half-inch border. Chop the scooped-out flesh and set it aside. Place the eggplant shells in the dish and season with salt and pepper.
- Use a spoon with a firm edge to scoop the flesh cleanly, and avoid piercing the skin to keep the boat sturdy during baking.
Step 2: Make the Filling
Place a large skillet over medium-high heat. Add 1 pound of ground beef, 1 cup diced onion, and 4 chopped garlic cloves. Break up the meat and cook until browned and the onions are soft, about 6 minutes. Stir in the chopped eggplant, 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon Italian seasoning. Cook for 3 to 5 more minutes until everything is softened.
- Drain excess fat from the beef if needed to keep the filling from becoming greasy or soggy.
Step 3: Add Sauce
Add 1 cup of marinara sauce and stir to combine. Let simmer for a minute or two to allow the flavors to blend.
- Let the marinara simmer briefly with the filling so the flavors meld together before stuffing the shells.
Step 4: Assemble the Boats
Spoon the beef mixture into the eggplant shells, dividing it evenly between them. Sprinkle 2 cups of shredded mozzarella cheese on top.
- Press the filling gently into the eggplant shells to pack them full and keep the cheese from sliding off during baking.
Step 5: Bake
Bake uncovered for 28 to 32 minutes, until the cheese is golden and bubbly and the eggplant is tender when pierced with a fork. Add chopped parsley or grated Parmesan on top if you like.
- Tent the dish loosely with foil if the cheese browns too quickly before the eggplant is tender.
Variations
Protein Swaps:
- Italian Sausage: Swap ground beef for bulk Italian sausage (sweet or hot). Remove casings if using links. The seasoning in the sausage adds extra flavor, so you may want to reduce the Italian seasoning slightly.
- Ground Turkey: Use lean ground turkey for a lighter option. Season generously since turkey is milder in flavor.
- Vegetarian: Skip the meat entirely and increase the chopped eggplant. Add white beans, cooked lentils, or extra veggies like diced zucchini or bell pepper for heartiness. Consider stirring in a bit of ricotta for creaminess.
Cheese Options:
- Swap mozzarella for a blend of Italian cheeses or add a layer of ricotta under the mozzarella for a creamier filling.
- Sprinkle parmesan on top for a crispier, more golden finish.
Serving Suggestions
Garlic Bread is perfect for soaking up any extra sauce.
A Simple Green Salad brings a fresh, crisp contrast to the meal.
Hearty sides like Rice Pilaf are great for soaking up all the flavors.
Storage Tips
Storage, Freezing, Make Ahead
Storage:
- Refrigerate leftovers in an airtight container or tightly wrapped with plastic wrap for up to 3–4 days.
Reheating:
- Reheat in the microwave at 50–60% power for 3–4 minutes until warmed through.
- For crispier cheese, reheat in a 350°F oven for 10–15 minutes.
Freezing:
- Freezing assembled stuffed eggplant is not recommended. The eggplant can become soggy and break down when thawed.
- Workaround: Freeze just the cooked meat filling (without the eggplant shells) in an airtight container for up to 2–3 months. Thaw overnight in the refrigerator, then scoop into freshly prepped eggplant shells and bake as directed.
Make-Ahead Option:
- Prep the filling and scoop the eggplant shells up to a day ahead. Store separately in the refrigerator. Assemble and bake when ready to serve.
Frequently Asked Questions
Do I need to salt the eggplant before cooking?
Salting the scooped shells helps draw out excess moisture, which prevents soggy stuffed eggplant. It also adds a light layer of seasoning. You don’t need to let it sit for long; just a sprinkle before filling is enough.
How do I know when the stuffed eggplant is done?
The eggplant should be tender enough to pierce easily with a fork, and the cheese on top should be bubbly and golden brown. This usually takes 28–32 minutes at 400°F.
What cheese works best for stuffed eggplant?
Mozzarella is classic because it melts beautifully and gets golden on top. You can also use an Italian cheese blend, add ricotta for creaminess, or sprinkle parmesan for a crispier finish.
Can I use Italian sausage instead of ground beef?
Absolutely. Bulk Italian sausage (sweet or hot) works great and adds extra flavor. You may want to reduce the Italian seasoning slightly since the sausage is already seasoned.
Can I freeze stuffed eggplant?
Freezing the fully assembled dish isn’t recommended because the eggplant can get soggy. However, you can freeze the cooked filling separately and use it with freshly prepped eggplant shells later.
More Italian-Inspired Dinners
Stuffed Eggplant
Ingredients
- 3 Medium eggplants
- Salt and pepper to taste
- 1 pound Lean ground beef
- 1 cup Yellow onion diced
- 4 cloves Garlic chopped
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 1 cup Marinara sauce
- 2 cups Mozzarella cheese shredded
Instructions
- Preheat the oven to 400 degrees F. Spray a 10×14” (4 quart) baking dish with non-stick cooking spray. Set aside.
- Wash the eggplant then cut them in half lengthwise. Scoop out the eggplant leaving about ½” of the flesh to form a boat. I chose to leave a bit intact on the skinny end of the eggplant, but you can remove as far up as you’d like.
- Chop the scooped out eggplant flesh into small bite sized pieces and set aside. Place the eggplant halves scooped side up in the baking dish and sprinkle with salt and pepper. Set aside.
- In a large non-stick skillet, add the ground beef, onion, and garlic, breaking up the beef with a spatula as it cooks over medium high heat. Cook until the beef is cooked through and the onions are tender, about 6 minutes.
- Add the chopped eggplant, salt, pepper and Italian seasoning and cook for another 3-5 minutes until the eggplant is softened. Add the marinara sauce and stir to combine.
- Divide the meat mixture evenly into the eggplant shells. Top with the shredded mozzarella cheese. Place in the oven for about 28-32 minutes until the eggplant is tender and the cheese is melted and golden brown.
- Garnish with fresh chopped parsley or grated parmesan cheese.
Notes
- Salt the eggplant shells after scooping to draw out moisture and prevent sogginess.
- Leave about ½ inch of flesh inside the shells so they hold their shape.
- Use a quality marinara (like Rao’s) for best flavor.
- For larger eggplants (over 7 inches), you may only need 2 to make 4 boats.
- Line your baking dish with foil for easy cleanup.
- Swap ground beef for Italian sausage or ground turkey if preferred.
- Make it vegetarian by replacing the meat with white beans, lentils, or extra veggies.
- Let the stuffed eggplant rest 2–3 minutes before serving for easier slicing.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Freezing the assembled dish is not recommended, but you can freeze the filling separately.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
