Description
A little tired of eggplant parmesan? Learn a new way to cook your aubergines with this recipe for stuffed eggplant with beef and vegetables.
Ingredients
Scale
- 2 medium eggplants
- 2 1/2 tablespoons olive oil, divided
- 1/2 medium onion, diced (about 1 cup)
- 1/2 pound 80% lean ground beef
- 2 large cloves garlic, minced
- 1 medium red bell pepper, diced (about 1 cup)
- 2 medium tomatoes, diced
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1 cup grated Pecorino Romano or Parmigiano Reggiano, divided
- 1/2 cup plain panko breadcrumbs, divided
- 1 large egg
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Preheat the oven to 375°F. Line a baking sheet or pan with aluminum foil and lightly coat with about 1/2 tablespoon olive oil.
- Slice the eggplants in half lengthwise and scoop out the flesh, leaving enough flesh lining the skin so that the halves will still holds their shapes when baked. Roughly chop the flesh of the eggplant that has been scooped out.
- Heat 1/2 tablespoon oil in a medium skillet over medium heat. Place the chopped eggplant in the skillet, and lightly season with salt and pepper. Cook, stirring occasionally, until the eggplant is browned and tender, about 8-10 minutes. Set aside.
- Meanwhile, heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and lightly season with salt and pepper. Cook, stirring occasionally, until very caramelized, about 5 minutes.
- Add the beef and another small sprinkle of salt into the pan with the onions and cook, stirring occasionally while breaking up the beef, until the meat is browned and nearly cooked through, about 5-8 minutes.
- Add the garlic, bell peppers, and tomatoes into the same pan. Continue cooking until everything is tender, another 5-8 minutes, stirring occasionally.
- Transfer the eggplant and beef mixture into a large bowl. Add the basil, parsley, 3/4 cup cheese, 1/4 cup breadcrumbs, and egg. Mix to completely combine everything together.
- Place the eggplant halves on the prepared baking sheet, and use about 1/2 tablespoon olive oil to lightly brush the interiors. Sprinkle each half lightly with salt and pepper.
- Evenly divide the meat mixture between the eggplant halves, pressing down lightly. Mix together the remaining 1/4 cup breadcrumbs and 1/4 cup cheese with a sprinkle of salt and pepper. Lightly sprinkle the tops of each eggplant half with the breadcrumb mixture and drizzle lightly with the remaining olive oil.
- Tent the baking sheet with a large piece of aluminum foil, making sure it doesn’t touch the topping on the eggplant. Transfer the baking sheet to the oven and bake for 30 minutes. Remove the aluminum foil, and bake for another 20 minutes uncovered.
- Remove the baking sheet from the oven. Transfer each half to a dinner plate and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 1 hour, 10 minutes
- Category: Meat
- Method: Stovetop/Baking
- Cuisine: Italian
Keywords: eggplant, stuffed, beef, vegetables