Italian stuffed eggplant makes a hearty ground beef dinner with tender roasted shells and a chunky tomato filling. The eggplant flesh goes right into the skillet, so every bite brings together beef, vegetables, herbs, and Parmesan.
The key is to roast the halves until their centers are tender while the skins still hold their shape. That gives you sturdy shells for the filling and keeps the finished dish from feeling watery or falling apart.
Roast the eggplant until tender but sturdy
Scoring the cut sides in a crosshatch helps the eggplant roast evenly and makes the centers easier to scoop. Keep the cuts shallow so they do not go through the skin. Brush the exposed flesh with olive oil and season it before roasting; this gives the eggplant flavor before it meets the beef filling.
Check the centers before scooping. They should be soft enough to cut easily, but the shells need to stay firm enough to support the filling. If the centers are still firm, continue roasting them a little longer. Leave an even border around each shell as you scoop, and chop the flesh into bite-size pieces so it blends neatly into the skillet mixture.
Build a chunky, savory ground beef filling
The ground beef and finely chopped yellow onion form the filling’s base. Breaking up the beef as it browns helps it mix with the softened onion and tomato, while using 85% lean ground beef gives the filling a meaty texture. Once the garlic goes in, stir it briefly so its flavor joins the mixture without overpowering the herbs.
Cooking the tomato paste before adding the drained diced tomatoes deepens the tomato flavor. Draining the tomatoes also helps keep excess liquid from collecting in the shells. The chopped eggplant flesh goes into the skillet with dried oregano and basil, tying the filling to the roasted shells. Stir occasionally as it cooks so the ingredients combine into a chunky mixture rather than a loose sauce.
Fill the shells without overpacking them
Arrange the roasted halves snugly in a baking dish before adding the beef mixture. Spoon the filling into each shell and distribute it evenly, keeping it contained by the eggplant border. Packing it too tightly can make the shells harder to handle, while an even fill helps the dish heat through consistently.
Finely grated Parmesan gives the tops a savory finish and browns in spots as the filled shells bake. Look for a hot center and browned patches on top as cues that the dish is ready. The eggplant should remain recognizable beneath the filling, with enough structure to hold each portion together.
Frequently Asked Questions
How do you keep the eggplant shells from collapsing?
Roast the halves until the centers are tender but the skins still hold their shape. When scooping, leave an even border around each shell instead of scraping all the way to the skin. If the centers remain firm, roast a little longer before removing the flesh.
Why drain the diced tomatoes for the filling?
Draining reduces extra liquid in the skillet mixture, helping the filling stay chunky inside the eggplant shells. The tomato paste adds concentrated tomato flavor, while the drained diced tomatoes contribute pieces of tomato without making the filling too loose.
Can you use the scooped eggplant flesh in the filling?
Yes. Chop the roasted flesh into bite-size pieces and stir it into the skillet with the drained tomatoes, oregano, and basil. It brings the roasted eggplant flavor into the beef filling and makes use of the centers removed from the shells.
Italian Stuffed Eggplant with Ground Beef
Course: Main CourseCuisine: ItalianDifficulty: Easy4
servings20
minutes55
minutes430
kcal1
hour15
minutesRoasted eggplant halves hold a chunky filling of ground beef, tomato, onion, garlic, and herbs. Parmesan adds a savory finish as the tops brown in the oven.
Ingredients
2 medium eggplants
2 tbsp olive oil, divided
1 tsp kosher salt, divided
1/2 tsp black pepper
1 lb 85% lean ground beef
1 small yellow onion, finely chopped
3 garlic cloves, minced
1 tbsp tomato paste
1 (14.5-oz) can diced tomatoes, drained
1 tsp dried oregano
1/2 tsp dried basil
1/3 cup finely grated Parmesan cheese
Directions
- Heat the oven to 400°F. Halve the eggplants lengthwise and score the cut sides in a crosshatch, taking care not to cut through the skin. Brush with 1 tablespoon olive oil and season with 1/2 teaspoon salt and the black pepper. Set cut side up on a rimmed baking sheet and roast for 22 minutes, until tender but still holding their shape.
- Let the eggplant cool just enough to handle. Scoop out the flesh, leaving a 1/2-inch border in each half, and chop the flesh into bite-size pieces.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and onion and cook for 8 minutes, breaking up the beef, until browned and the onion has softened. Stir in the garlic and cook for 1 minute. Add the tomato paste and cook for 1 minute, then stir in the drained tomatoes, chopped eggplant, oregano, basil, and remaining 1/2 teaspoon salt. Cook for 5 minutes, stirring occasionally.
- Arrange the eggplant halves in a 9×13-inch baking dish. Spoon the beef mixture into the shells and sprinkle with Parmesan. Bake at 400°F for 18 minutes, until hot throughout and browned in spots.
Notes
- If the eggplant centers are still firm after roasting, roast them a few minutes longer before scooping; the shells should stay sturdy enough to hold the filling.
