A delightful blend of flavors with tender eggplant filled with ground beef and gooey cheese, baked to perfection.
Ingredients
Scale:
2 Medium eggplants
1 pound Ground beef
1 Onion, diced
3 cloves Garlic, minced
1 cup Tomato sauce
1 teaspoon Italian seasoning
Salt to taste
Pepper to taste
1 cup Shredded mozzarella cheese
1/2 cup Parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C).
Cut the eggplants in half lengthwise and scoop out the insides, leaving about 1/2 inch of flesh. Chop the scooped-out eggplant and set it aside.
In a large skillet over medium heat, add a splash of olive oil. Sauté the diced onion and minced garlic until they are fragrant and translucent, about 5 minutes.
Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 7-10 minutes.
Stir in the chopped eggplant, tomato sauce, Italian seasoning, salt, and pepper. Let it simmer for about 5 minutes, until the eggplant is tender.
Remove from heat and mix in half of the mozzarella and all of the Parmesan cheese.
Spoon the filling into the hollowed-out eggplant halves and top with the remaining mozzarella cheese.
Place the st￭ eggplants in a baking dish and cover with foil. Bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
