An easy, delicious eggplant and ground beef recipe. Scooping the flesh from two eggplant halves leave you the perfect vessels for serving ground beef.
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
628 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Put bread crumbs in a bowl with enough water to cover; set aside to soak.
Step 3
Bake in preheated oven for 20 minutes, remove foil, and continue baking until beginning to brown around the edges, about 10 minutes more.
Step 4
Heat 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.
Step 5
Stir eggplant into ground beef mixture; cook and stir until eggplant is tender, about 5 minutes. Remove the skillet from heat and set aside to allow the mixture to cool.
Step 6
Drain excess water from bread crumbs and put in a large bowl; add ground beef mixture, half the tomatoes, rice, cheese, 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 the dish with aluminum foil.
Ingredients
1 small onion, chopped
1 pinch salt and ground black pepper to taste
1 clove garlic, chopped
2 tablespoons vegetable oil, or more to taste
1 eggplant, halved lengthwise and pulp scooped from peel leaving two shells
1 (14.5 ounce) can whole tomatoes with juice, divided
