Stuffed Eggplant with Ground Beef and Herbs
Halved eggplant filled with a savory mixture of ground beef, sauteed vegetables, fresh parsley and basil, bound with egg and breadcrumbs, then topped with fire-roasted tomatoes and pecorino romano. The result is tender, umami-rich, and comforting. Serve as a main course for dinner or a hearty lunch. This version balances lean protein with vegetables in a single-vessel presentation that feels restaurant-quality yet approachable.
Ingredients
- 1 large eggplant, halved
- 3 tablespoon extra virgin olive oil, divided
- ½ lb ground beef
- salt, to taste
- freshly ground black pepper, to taste
- 1 small onion, diced
- 1 small red pepper, diced
- 3 clove garlic, minced
- ½ cup fresh parsley, chopped
- ½ cup fresh basil, chopped
- 1 ¼ cup pecorino romano cheese, grated, divided
- ¼ cup breadcrumbs
- 1 egg
- 14 ½ ounce canned fire-roasted diced tomatoes
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Halve eggplant lengthwise and scoop out center, leaving shell intact to hold shape during baking.
- 3
Boil scooped eggplant pieces until very soft.
- 4
Heat 1 tablespoon olive oil in medium saute pan over medium heat. Season ground beef with salt and pepper, add to pan and saute until liquid evaporates and meat browns slightly.
- 5
Drain beef to remove excess fat and let cool briefly, then chop into small pieces.
- 6
In another medium saute pan over medium heat, add remaining 2 tablespoons olive oil and saute onion, red pepper and garlic together.
- 7
In a bowl combine cooked eggplant, sauteed vegetables, cooked beef, parsley, basil, 1 cup cheese, breadcrumbs and egg.
- 8
Divide filling evenly between eggplant halves.
- 9
Top with diced tomatoes and remaining 1/4 cup cheese. Season with salt and pepper.
- 10
Place on oiled baking dish and bake for 60 minutes.
- 11
Cool briefly, slice width-wise and serve.
Tips
Scoop eggplant flesh carefully to maintain a sturdy shell that won't collapse; aim for 1/2 inch thickness.
Chop boiled eggplant into bite-sized pieces rather than mashing to preserve texture in the filling.
Let stuffed halves cool 5 minutes before slicing to help them hold their shape on the plate.
Good to Know
Cover cooled stuffed eggplant halves tightly and refrigerate up to 3 days. Reheat covered at 325 degrees F for 15-20 minutes until warmed through.
Prepare filling up to 1 day ahead and refrigerate separately. Stuff eggplant halves and refrigerate up to 8 hours before baking; add 10 minutes to bake time if baking from cold.
Slice width-wise to expose the filling. Serve warm with crusty bread or a simple green salad. Pairs well with red wine.
Common Mistakes
Do not over-scoop eggplant flesh to avoid thin shells that collapse during baking.
Do not skip draining beef to avoid a greasy, soggy filling.
Do not chop boiled eggplant too finely to avoid a paste-like filling texture.
Substitutions
Vegan Options
General Alternatives
medium
FAQ
Can I make this dish vegetarian?
Yes. Replace ground beef with 1/2 lb finely diced mushrooms or lentils, sauteed until dry. Cook mushrooms with onion and garlic in step 6. The flavor profile shifts to earthy and umami-forward.
What if my eggplant is very large?
One very large eggplant may yield four halves instead of two. Reduce filling per half accordingly and check doneness at 45 minutes. Bake time may vary by 10-15 minutes depending on eggplant size.
How long can I keep leftovers?
Refrigerate covered up to 3 days. Reheat covered at 325 degrees F for 15-20 minutes. Freezing is not recommended as eggplant texture breaks down upon thaw.