Discover the bold flavors of southern Italy with these Calabrian Stuffed Eggplants. Roast tender eggplant halves until perfectly golden and soft. Fill them with a savory blend of ground beef, breadcrumbs, parmesan cheese, tomatoes, and garlic. Serve them as a satisfying main dish, with a salad and vegetables. Bring the warmth and spirit of Calabria straight to your table with every bite. Try my Aubergine Bolognaise for a similar tasting dish, as a one pan dish!
Enjoy delicious stuffed appetizers with my Meatball Stuffed Mushrooms and Salmon Stuffed Mushrooms. Create a fun dinner idea with pasta shells by making my Philly Cheesesteak Stuffed Shells and Buffalo Chicken Stuffed Shells.
Ingredients
Find below the list of ingredients to make my Calabrian Stuffed Eggplants.
- Eggplant
- Olive Oil
- Salt
- Bell Pepper
- Red Onion
- Garlic Cloves
- Red Chili Flakes (optional)
- Ground Beef
- Tomato Sauce
- Parmesan Cheese
- Panko Crumbs
- Grated Mozzarella Cheese
See recipe card for quantities.
How to make Calabrian Stuffed Eggplants
Preheat your oven to 400F and line a baking sheet with parchment paper.
- Cut off the leafy tip from the eggplants. Slice each eggplant in half lengthwise. Cut deep scores in the flesh of each halves, in a 1-inch crisscross pattern.
- Place the eggplant halved, skin side down on the prepared sheet pan. Sprinkle them generously with salt and drizzle with olive oil. Bake in the preheated oven for 20 minutes or well roasted.
- Start cooking the filling while the eggplants are roasting. Heat a large frying pan on medium heat. Add the bell pepper, red onion, garlic, and optional chili flakes.
- Add the ground beef to the pan with the veggies. Break it down, stirring it into the vegetables, until fully cooked.
5. Add the tomato sauce to the pan, stir it in, and simmer for 5 minutes.
6. Carefully remove the flesh from inside the roasted eggplants. Make sure to keep the skin as intact as possible so it can hold the filling. Chop up the removed flesh in fine pieces.
7. Add to the meat sauce, the eggplant, bread crumbs, and grated parmesan cheese. Stir until the panko crumbs absorbs the sauce, becoming thicker.
8. Divide the meat filling between the six eggplant shells. Sprinkle the mozzarella over each filled eggplant.
Return the Calabrian Stuffed Eggplants to the 400F oven for 5 minutes or until the cheese is melted. Remove from the oven and let cool for 2-3 minutes. Garnish with fresh basil and serve.
Substitutions
- Ground Meat - Replace the ground beef with ground pork, chicken or turkey.
Storage
Cool the baked Calabrian Stuffed Eggplants completely at room temperature to prevent condensation. Transfer them to an airtight container or wrap them tightly in foil or plastic wrap. Refrigerate for up to 2 to 3 days to maintain freshness. Reheat in a 350°F (175°C) oven for 15 to 20 minutes, or until warmed through. Use the microwave for quicker reheating, but expect a softer texture. Freeze the eggplants in a freezer-safe container if storing for longer, up to 2 months. Thaw overnight in the refrigerator before reheating to preserve their flavor and structure.
Recipe
Calabrian Stuffed Eggplants
Ingredients
- 3 medium Eggplants
- 2 teaspoon salt
- 3 tablespoon Olive Oil
- ½ large Bell Pepper chopped
- ¼ cup Red Onion finely chopped
- 4 cloves Garlic minced
- 1 teaspoon Chili Flakes optional
- 1 pound Lean Ground Beef
- 1 cup Tomato Pasta Sauce
- ¾ cup Grated Parmesan Cheese
- ½ cup Panko Bread Crumbs
- ¾ cup Mozzarella Cheese grated
Instructions
- Preheat your oven to 400F and line a baking sheet with parchment paper.
- Cut off the leafy tip from the eggplants. Slice each eggplant in half lengthwise. Cut deep scores in the flesh of each halves, in a 1-inch crisscross pattern.3 medium Eggplants
- Place the eggplant halved, skin side down on the prepared sheet pan. Sprinkle them generously with salt and drizzle with olive oil. Bake in the preheated oven for 20 minutes or well roasted.2 teaspoon salt, 3 tablespoon Olive Oil
- Start cooking the filling while the eggplants are roasting. Heat a large frying pan on medium heat. Add the bell pepper, red onion, garlic, and optional chili flakes.½ large Bell Pepper, ¼ cup Red Onion, 4 cloves Garlic, 1 teaspoon Chili Flakes
- Add the ground beef to the pan with the veggies. Break it down, stirring it into the vegetables, until fully cooked.1 pound Lean Ground Beef
- Add the tomato sauce to the pan, stir it in, and simmer for 5 minutes.1 cup Tomato Pasta Sauce
- Carefully remove the flesh from inside the roasted eggplants. Make sure to keep the skin as intact as possible so it can hold the filling. Chop up the removed flesh in fine pieces.
- Add to the meat sauce, the eggplant, bread crumbs, and grated parmesan cheese. Stir until the panko crumbs absorbs the sauce, becoming thicker.½ cup Panko Bread Crumbs, ¾ cup Grated Parmesan Cheese
- Divide the meat filling between the six eggplant shells. Sprinkle the mozzarella over each filled eggplant.¾ cup Mozzarella Cheese
- Return the Calabrian Stuffed Eggplants to the 400F oven for 5 minutes or until the cheese is melted. Remove from the oven and let cool for 2-3 minutes. Garnish with fresh basil and serve.
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