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Calabrian Stuffed Eggplants on a platter.

Calabrian Stuffed Eggplants

French Kiss Cook
Roasted eggplants are filled with a tomato sauce, ground beef, vegetables, and cheese.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine American, Mediterranean
Servings 6
Calories 357 kcal

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.

Nutrition

Calories: 357kcalCarbohydrates: 24gProtein: 27gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 67mgSodium: 1384mgPotassium: 1010mgFiber: 8gSugar: 11gVitamin A: 950IUVitamin C: 27mgCalcium: 258mgIron: 3mg
Keyword aubergine, eggplant, ground beef
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