Ingredients
Scale
- 2 medium eggplants
- 1 pound ground beef
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants in half lengthwise and scoop out the flesh.
- In a skillet, cook the ground beef, onions, and garlic over medium heat until the beef is browned.
- Add the eggplant flesh, diced tomatoes, Italian seasoning, salt, and pepper; cook for 5 minutes.
- Stuff the eggplant halves with the beef mixture.
- Sprinkle with mozzarella cheese and place in a baking dish.
- Bake for 25-30 minutes until the cheese is bubbly and golden.
Notes
- For extra flavor, add some chopped bell peppers to the beef mixture.
- Garnish with fresh basil before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg