Stuffed Eggplant
These baked stuffed eggplants are filled with savory ground beef, marinara, and melty mozzarella for a cozy, satisfying dinner. Easy to make and ready in about 40 minutes!
Servings: 8
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 10x14” (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
Calories: 357kcal | Carbohydrates: 20g | Protein: 26g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 871mg | Potassium: 951mg | Fiber: 8g | Sugar: 11g | Vitamin A: 489IU | Vitamin C: 11mg | Calcium: 242mg | Iron: 3mg
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