Baked Eggplant with Ground Beef

Baked Eggplant with Ground Beef

2
Toni Sortino Camden 0

"My grandmother made the best eggplant. I hope you enjoy."

Ingredients

1 h 5 m servings 628 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 628 kcal
  • 31%
  • Fat:
  • 35.5 g
  • 55%
  • Carbs:
  • 48.1g
  • 16%
  • Protein:
  • 33 g
  • 66%
  • Cholesterol:
  • 188 mg
  • 63%
  • Sodium:
  • 773 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Put bread crumbs in a bowl with enough water to cover; set aside to soak.
  3. Heat vegetable oil in a large skillet. Cook and stir ground beef, onion, and garlic in hot oil until the beef is completely browned and no large chunks remain, 7 to 10 minutes.
  4. Stir eggplant into ground beef mixture; cook and stir until eggplant is tender, about 5 minutes. Remove skillet from heat and set aside to allow mixture to cool.
  5. Drain excess water from bread crumbs and dump into a large bowl; add ground beef mixture, half the tomatoes, rice, Italian cheese blend, egg, and basil. Stir the mixture until ingredients are evenly mixed, adding more liquid from the tomatoes if too dry; season with salt and pepper. Fill the eggplant shells with the mixture and put into a large baking dish. Top with remaining tomatoes and cover dish with aluminum foil.
  6. Bake in preheated oven for 20 minutes, remove foil, and continue baking until beginning to brown around the edges, about 10 minutes more.
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Reviews

2
  1. 2 Ratings

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Very good and easy to make-yes more seasonings are necessary. But overall delicious!

This recipe fit right in with the meal plan my husband and I are eating. It was very very good, but I did add a little more seasonings to it, as we like more flavor. I added the cheese blend at ...