Description
This stuffed eggplant recipe is a healthy, hearty, and flavor-packed dinner idea. With ground beef, colorful veggies, tomato sauce, and a golden layer of Parmesan, it’s baked to perfection and ready to impress.
Ingredients
- 1 eggplant
- 1 cup ground beef - gives the filling its hearty bite (you can use freshly cooked or even frozen leftovers from our Simple and Tasty Ground Beef recipe).
- 1/2 cup yellow and red bell peppers, chopped
- 2 tablespoons finely chopped parsley
- Salt and pepper, to taste
- 1 tablespoon spice blend of your choice
- 1/2 cup grated Parmesan cheese
- 2 tablespoons finely chopped red onion
- 1 tablespoon finely chopped green onion
- 1/2 cup tomato sauce - ties everything together with a rich base (our Homemade Tomato Sauce works beautifully if you have some ready in the freezer).
- 2 tablespoons extra virgin olive oil
Instructions
- Slice the eggplant in half lengthwise and scoop out the middle. Chop the scooped eggplant and set it aside.
- In a non-stick pan, sauté the red onion with olive oil until softened.
- Add the bell peppers and continue cooking until they start to soften.
- Toss in the chopped eggplant and cook until lightly golden.
- Add the ground beef and cook until browned. (If you’ve prepped a batch of ground beef as I did from our ground beef recipe, you can skip the browning step and go straight to mixing it in.)
- Season with salt, pepper, and your favorite spice blend.
- Stir in the green onions, parsley, and tomato sauce. (Using a pre-made tomato sauce? Even faster — just thaw and add it in for extra depth of flavor. That’s what I did here.)
- Spray a baking dish with a little olive oil. Stuff the two eggplant halves generously with the beef mixture.
- Sprinkle Parmesan cheese evenly over the top.
- Bake at medium-high heat (375°F / 190°C) for 30–40 minutes, until the eggplant is tender and the cheese is bubbly.
Notes
Choose the right eggplant: Smaller to medium eggplants tend to be less bitter and cook faster, making them perfect for baked eggplant recipes.
Don’t skip the spice: Whether it’s za’atar, Italian seasoning, or even a smoky paprika blend, spices transform this into one of those foodie recipes healthy eaters still get excited about.
Cheese swap: Parmesan is classic, but mozzarella or even feta brings a whole new vibe. Think melty comfort versus salty tang.
Meal prep tip: You can cook the filling ahead, then just stuff and bake when you’re ready. It saves time on busy days while still serving a fresh, home-cooked dinner.
*You’ll find a rough nutrition estimate in the recipe card below. Just keep in mind, it’s a ballpark figure based on common ingredients — not a medical guide. For anything more specific, it’s always best to check with a registered nutritionist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Stovetop and Oven
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 half
- Calories: 280
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 45 mg