Looking for an easy and delicious dinner recipe for your busy weeknights? Check out our stuffed eggplant recipe! Made with simple ingredients and customizable to your family’s taste, this hearty and satisfying dish is sure to become a family favorite. Plus, with tips for adding extra flavor, you can make it even more delicious. Give it a try and enjoy a stress-free dinner tonight!
As a busy mom of two, I understand the struggles of trying to come up with easy and delicious dinner recipes that your whole family will love. One of my go-to meals that always hits the spot is stuffed eggplant. Not only is it a hearty and satisfying dish, but it’s also incredibly easy to make and can be customized to fit your family’s taste preferences. In this blog post, I’ll share with you my recipe for stuffed eggplant and some tips for making it even more delicious.
To start, you’ll need a few simple ingredients:
- 2 large eggplants
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
First, preheat your oven to 375 degrees F. Cut the eggplants in half lengthwise and scoop out the insides, leaving about 1/2 inch of flesh around the edges. Chop up the eggplant flesh and set it aside. Place the eggplant shells in a baking dish and brush them with olive oil.
In a large skillet, cook the ground beef over medium heat until it’s browned and cooked through. Add the chopped onion and minced garlic and cook for another 2-3 minutes, until the onion is translucent. Add the diced tomatoes and chopped eggplant and cook for another 5 minutes, stirring occasionally.
Next, stir in the breadcrumbs and grated Parmesan cheese. Season the mixture with salt and pepper to taste. Spoon the mixture into the eggplant shells, packing it down tightly. Cover the baking dish with foil and bake for 30 minutes.
After 30 minutes, remove the foil and bake for another 10-15 minutes, until the tops of the stuffed eggplants are golden brown and crispy. Serve hot and enjoy!
Now, if you’re looking to switch things up a bit and add some extra flavor to your stuffed eggplant, here are a few tips:
- Try adding some chopped herbs like parsley, basil, or oregano to the filling mixture for a fresh burst of flavor.
- If your family loves cheese, try adding some shredded mozzarella on top of the stuffing before baking. It’ll melt and become golden and bubbly in the oven.
- For a vegetarian version, substitute the ground beef with cooked quinoa or lentils.
Stuffed eggplant is a perfect meal for busy weeknights or for when you want to switch things up from your usual dinner routine. It’s hearty, delicious, and easy to make. Give this recipe a try and let me know what you think in the comments below. As always, happy cooking!
Stuffed Eggplant
Make your busy weeknights easier with our mouth-watering stuffed eggplant recipe! Packed with simple yet delicious ingredients, this customizable dish is sure to please your entire family. With our tips for adding extra flavor, you can make it even more irresistible. Try it today and savor a stress-free and satisfying dinner!
Ingredients
- 2 large eggplants
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for brushing
Instructions
- Preheat the oven to 375 degrees F.
- Cut the eggplants in half lengthwise and scoop out the insides, leaving about 1/2 inch of flesh around the edges. Chop up the eggplant flesh and set it aside.
- Brush the eggplant shells with olive oil and place them in a baking dish.
- In a large skillet, cook the ground beef over medium heat until it's browned and cooked through.
- Add the chopped onion and minced garlic and cook for another 2-3 minutes, until the onion is translucent.
- Add the diced tomatoes and chopped eggplant and cook for another 5 minutes, stirring occasionally.
- Stir in the breadcrumbs and grated Parmesan cheese. Season the mixture with salt and pepper to taste.
- Spoon the mixture into the eggplant shells, packing it down tightly.
- Cover the baking dish with foil and bake for 30 minutes.
- After 30 minutes, remove the foil and bake for another 10-15 minutes, until the tops of the stuffed eggplants are golden brown and crispy.
- Serve hot and enjoy!
Notes
Optional: Add chopped herbs like parsley, basil, or oregano to the filling mixture for a fresh burst of flavor. You can also add shredded mozzarella on top of the stuffing before baking for an extra cheesy version. For a vegetarian option, substitute the ground beef with cooked quinoa or lentils.
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I fell in love with eggplant a few months back while I was pregnant with the little man. Before that I had never had eggplant.
Well, when I was 8.5 months pregnant- huge, miserable, unable to sleep, ready for little man to make his appearance I had Eggplant Parm for the first time and LOVED IT! You see, there’s this Italian restaurant in town that I’ve been going to since I was a little girl and it’s Nationally famous for it’s Eggplant Parm. Here’s the deal- Scalini’s Eggplant Parm is famous for “helping” women go into labor within 48 hours of having eaten it.
EVERYTIME you go in there you are GUARANTEED to see 3-5 immensely pregnant women. My husband didn’t believe me at first but now he looks for them and just laughs.
