Baked Meat Stuffed Eggplant

Ingredients

• 4 medium Eggplant (Sicilian eggplants, halved lengthwise and scooped)
• 1 lb Ground Beef (80% lean, preferably grass‑fed)
• 1 large Onion (finely chopped)
• 1 medium Green Bell Pepper (seeded and diced)
• 0.25 cup White Wine (dry, for deglazing)
• 2 cups Day‑Old Bread (cubed; any whole‑wheat or white bread works)
• 0.5 cup Milk (whole milk, for soaking bread)
• 2 medium Tomatoes (seeded and diced)
• 2 large Hard‑Boiled Eggs (coarsely chopped)
• 2 tablespoons Fresh Parsley (chopped)
• 1 cup Grated Cheese (Parmesan or Pecorino, plus extra for topping)
• 3 tablespoons Olive Oil (extra‑virgin, divided)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it fully preheat while you prepare the ingredients.

   Time: PT0H10M

   Temperature: 375°F

2. Prepare Eggplants

   Halve each eggplant lengthwise, cut through the stem, and scoop out the flesh, leaving a ¼‑inch border. Reserve the flesh and set aside the seeds; discard any overly bitter seeds.

   Time: PT0H10M

3. Soak Bread

   Cube the day‑old bread, place in a bowl, and pour enough milk to just cover. Let soak for 5 minutes, then gently squeeze out excess liquid.

   Time: PT0H5M

4. Sauté Onion

   Heat 1 tbsp olive oil in a skillet over medium heat. Add the chopped onion with a pinch of salt and cook until translucent, about 5 minutes.

   Time: PT0H5M

5. Brown Meat

   Add the ground beef to the onions, breaking it up with a wooden spoon. Cook until browned, then pour in the white wine and let it reduce for 5 minutes.

   Time: PT0H10M

6. Add Eggplant Flesh & Pepper

   Stir in the reserved eggplant flesh and diced green pepper. Simmer gently for 15 minutes, or until the mixture is soft and the flavors meld.

   Time: PT0H15M

7. Cool Stuffing Base

   Transfer the meat‑eggplant mixture to a large bowl and let it cool to room temperature (about 10 minutes).

   Time: PT0H10M

8. Combine Stuffing Ingredients

   Add the soaked bread, diced tomatoes, chopped boiled eggs, parsley, and grated cheese to the cooled mixture. Mix thoroughly until everything is evenly incorporated.

   Time: PT0H10M

9. Season Eggplant Shells

   Place the eggplant shells on a lightly oiled baking dish, drizzle each with a little olive oil, and sprinkle with salt.

   Time: PT0H5M

10. Stuff Eggplants

    Spoon the stuffing into each eggplant half, packing gently. Top any leftovers with a little extra grated cheese.

    Time: PT0H10M

11. First Bake (Covered)

    Cover the baking dish tightly with aluminum foil and bake for 35 minutes, until the eggplants are tender.

    Time: PT0H35M

    Temperature: 375°F

12. Second Bake (Uncovered)

    Remove the foil and continue baking for 18 minutes, or until the cheese on top is golden‑brown and crisp.

    Time: PT0H18M

    Temperature: 375°F

13. Rest & Serve

    Allow the stuffed eggplants to rest for 5 minutes before serving. Drizzle a little extra olive oil if desired.

    Time: PT0H5M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

30 g

Fat

15 g

Fiber

6 g