Stuffed Eggplant Parmesan With Ground Beef

Written by
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Diana Rattray
Updated 07/24/19
Stuffed eggplant parmesan

The Spruce
  • Total: 55 mins
  • Prep: 20 mins
  • Cook: 35 mins
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
500 Calories
21g Fat
45g Carbs
34g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 6 Servings
Amount per serving
Calories 500
% Daily Value*
Total Fat 21g 27%
Saturated Fat 7g 33%
Cholesterol 80mg 27%
Sodium 432mg 19%
Total Carbohydrate 45g 16%
Dietary Fiber 8g 30%
Protein 34g
Calcium 233mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This stuffed eggplant is a tasty alternative to heavier fried eggplant slices. It's similar in flavor to eggplant Parmesan, but with ground beef in the filling.

The ground beef is flavored with garlic and tomatoes. Mozzarella cheese tops the stuffed eggplant. Use small eggplants for individual serving sizes.

Ingredients

  • 1 large eggplant (about 2 pounds)
  • 3 tablespoons vegetable oil
  • 1 pound ground beef (lean)
  • 2 cloves garlic (minced)
  • 1 (15-ounce) can diced tomatoes (undrained)
  • 1 (6-ounce) can tomato paste
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups fresh soft bread crumbs (about 3 slices)
  • 1/4 cup grated Parmesan cheese
  • 1 cups Mozzarella cheese (shredded, or about 3 or 4 slices)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for eggplant parmesan
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  2. Heat the oven to 350 F (180 C/Gas 4).

  3. Trim ends from eggplant and halve lengthwise.

    Trim ends from eggplant
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  4. Hollow out inside of eggplant, leaving a sturdy shell for stuffing.

    Hollow out eggplant
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  5. Place the shells in a foil-lined baking pan and set aside.

    Place in a baking pan
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  6. Dice the eggplant you removed from the shells.

    Dice eggplant
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  7. Heat the vegetable oil in a large skillet over medium heat. Add the reserved diced eggplant and sauté until soft.

    Saute
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  8. Remove with a slotted spoon to paper towels to drain.

    Remove eggplant
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  9. Add the ground beef to skillet; cook while breaking up.

    Add ground beef
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  10. Add garlic to the skillet and sauté for about 1 minute longer.

    Add ground beef to skillet
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  11. Stir in tomatoes, tomato paste, salt, and pepper. Simmer, stirring frequently, for about 15 minutes.

    Stir in salt
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  12. Add the bread crumbs, Parmesan cheese, and sautéed eggplant to the sauce mixture and stir to blend.

    Add the breadcrumbs
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  13. Spoon the sauce mixture into the eggplant shells.

    Spoon the sauce mixture
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  14. Cut the mozzarella cheese slices into triangles and arrange on top of eggplant halves, or top the eggplant with shredded mozzarella cheese.

    Cut cheese strips onto eggplant
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  15. Bake stuffed eggplant Parmesan in the preheated oven for about 25 minutes.

    Bake stuffed egpglant
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  16. To serve, place eggplant halves on a bed of cooked buttered green beans or spaghetti squash. Or serve the stuffed eggplant on heated marinara sauce with cooked spaghetti.

    Serve
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  17. Enjoy!

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