Stuffed Eggplant Recipe

Ingredients

• 4 pieces Small Italian Eggplants (Halved lengthwise, stems left on)
• 3 tablespoons Olive Oil (Extra‑virgin, divided)
• 1 teaspoon Salt (Kosher or sea salt)
• 1 pound Ground Beef (80% lean; can substitute ground lamb)
• 1 medium Onion (Finely diced)
• 1 piece Red Bell Pepper (Diced)
• 1 piece Green Bell Pepper (Diced)
• 14 ounce Canned Diced Tomatoes (No added salt)
• 2 tablespoons Fresh Parsley (Chopped)
• 2 cups Stale Bread Cubes (Day‑old Italian bread, cubed)
• 1 cup Milk (Whole milk, for soaking bread)
• 2 large Eggs (Beaten)
• ½ cup Parmesan Cheese (Finely grated)
• ½ cup Mozzarella Cheese (Shredded; optional for extra melt)
• ½ teaspoon Black Pepper (Freshly ground)
• ¼ teaspoon Red Pepper Flakes (Optional for heat)

Instructions

1. Prepare Eggplant Halves

   Trim the stems, cut each eggplant in half lengthwise, and sprinkle the cut sides with salt. Let sit for 10 minutes to draw out bitterness, then pat dry with paper towels.

   Time: PT10M

2. Scoop Out Flesh

   Using a small spoon, scoop out the pale flesh from the cut side, leaving about ¼‑inch of flesh attached to the skin. Chop the scooped flesh and set aside for the stuffing.

   Time: PT5M

3. Soak Bread in Milk

   Place the bread cubes in a bowl, pour the milk over them, and let soak for 10 minutes. After soaking, press gently to remove excess milk.

   Time: PT10M

4. Cook Meat Filling

   Heat 2 Tbsp olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3 minutes. Add the ground beef, breaking it up, and cook until browned, about 5 minutes. Stir in the diced red and green peppers, the chopped eggplant flesh, and a pinch of salt. Cook for another 3 minutes.

   Time: PT11M

   Temperature: Medium

5. Add Tomatoes and Simmer

   Add the canned diced tomatoes, chopped parsley, black pepper, and red pepper flakes (if using). Reduce heat to low and simmer, stirring occasionally, until the mixture thickens and most of the liquid has evaporated, about 10 minutes.

   Time: PT10M

   Temperature: Low

6. Combine Bread, Eggs and Cheese

   In a mixing bowl, combine the drained bread cubes, beaten eggs, grated Parmesan, and shredded mozzarella. Mix until evenly coated, then fold the meat‑tomato mixture into the bread mixture until fully incorporated.

   Time: PT5M

7. Stuff Eggplant Halves

   Place the eggplant halves skin‑side down on a baking sheet. Spoon the stuffing into each cavity, mounding slightly. Drizzle the remaining 1 Tbsp olive oil over the tops.

   Time: PT5M

8. Bake Covered

   Preheat the oven to 400°F (200°C). Cover the baking sheet tightly with aluminum foil and bake for 30 minutes.

   Time: PT30M

   Temperature: 400°F

9. Bake Uncovered for Browning

   Remove the foil and continue baking for an additional 15‑20 minutes, until the tops are golden and the eggplant flesh is tender.

   Time: PT20M

   Temperature: 400°F

10. Rest and Serve

    Remove from oven and let rest for 5 minutes. Serve warm, optionally garnished with extra parsley.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Small Italian Eggplants: Medium eggplants
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Ground Beef: Ground lamb, ground turkey
• Instead of Onion: Shallots
• Instead of Red Bell Pepper: Yellow bell pepper
• Instead of Green Bell Pepper: Orange bell pepper
• Instead of Canned Diced Tomatoes: Fresh ripe tomatoes, chopped
• Instead of Fresh Parsley: Fresh basil
• Instead of Stale Bread Cubes: Day‑old rolls, panko breadcrumbs (soaked)
• Instead of Milk: Half‑and‑half, plant‑based milk
• Instead of Eggs: Flax egg (2 tbsp flax + 6 tbsp water)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Mozzarella Cheese: Provolone, fontina
• Instead of Red Pepper Flakes: Cayenne pepper

Equipment Needed

• Baking Sheet
• Oven
• Large Skillet
• Mixing Bowl
• Sharp Knife
• Cutting Board
• Aluminum Foil
• Wooden Spoon
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Scoop out eggplant flesh without removing too much skin
• Cook meat until its released water fully evaporates
• Soak and properly drain bread to avoid soggy stuffing
• Bake covered first then uncovered for proper texture

Chef Tips from the Video

• Use a high‑quality extra‑virgin olive oil for richer flavor
• Add a pinch of nutmeg to the cheese mixture for subtle warmth
• Let the baked eggplants rest covered with foil for 5 minutes to retain moisture

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Wrap tightly and freeze for up to 2 months; reheat in oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the stuffing up to step 6 and refrigerate for up to 24 hours before stuffing the eggplants
• Assemble the stuffed eggplants, cover, and freeze; bake from frozen adding 10 minutes to the covered bake time

Frequently Asked Questions