Cheesy Baked Stuffed Eggplant Boats with Ground Beef

Ingredients

• 2 large eggplants (choose ones that are firm and have a good shape)
• 1 tablespoon olive oil (for brushing)
• Salt and black pepper, to taste

• 1 tablespoon olive oil
• 1 pound (450g) ground beef (80/20 or 85/15 lean is ideal)
• 1 medium yellow onion, finely diced
• 1 red bell pepper, finely diced
• 3 cloves garlic, minced
• 1 (14.5 oz / 410g) can diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes (optional, for a little heat)
• Salt and black pepper, to taste
• ¼ cup fresh parsley, chopped (plus more for garnish)

• 1 ½ cups (170g) shredded low-moisture mozzarella cheese
• ½ cup (50g) grated Parmesan cheese
• Fresh basil or parsley for garnish (optional)

Instructions

1. Step 1: Prepare the Eggplants
2. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease a 9×13 inch baking dish.
3. Wash the eggplants and pat them dry. Slice each eggplant in half lengthwise, from stem to end.
4. Using a sharp knife, carefully score the flesh of each eggplant half in a cross-hatch pattern, being careful not to pierce the skin. This helps the flesh cook evenly and makes it easier to scoop out.
5. Using a spoon, scoop out the flesh, leaving a sturdy ¼-inch border around the edges and bottom to create your “boat.” Reserve the scooped-out flesh and roughly chop it.
6. Brush the inside of each eggplant boat with olive oil and season with a pinch of salt and pepper. Place them, cut-side up, on the prepared baking sheet. Bake for 15-20 minutes, or until they begin to soften. Remove from oven and set aside. (This step prevents them from becoming soggy later).
7. Step 2: Make the Ground Beef Filling
8. While the eggplants are pre-baking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
9. Add the ground beef and cook, breaking it up with a spoon, until it’s browned and no longer pink, about 6-8 minutes. Drain off any excess fat.
10. Add the diced onion and bell pepper to the skillet. Sauté for 5-7 minutes, until the vegetables are softened and the onion is translucent.
11. Stir in the minced garlic, dried oregano, dried basil, smoked paprika, and red pepper flakes (if using). Cook for 1 minute until fragrant.
12. Add the reserved chopped eggplant flesh to the skillet. Cook for another 5 minutes, stirring occasionally, until it softens.
13. Stir in the diced tomatoes (with their juices) and tomato paste. Bring the mixture to a simmer.
14. Reduce the heat to low and let it simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
15. Stir in the fresh chopped parsley and season with salt and pepper to taste. Remove from heat.
16. Step 3: Assemble and Bake the Boats
17. Reduce the oven temperature to 375°F (190°C).
18. Spoon the ground beef filling generously into each pre-baked eggplant boat, mounding it slightly.
19. In a small bowl, mix together the shredded mozzarella and grated Parmesan cheese.
20. Sprinkle the cheese mixture evenly over the top of each stuffed eggplant boat.
21. Step 4: The Final Bake
22. Return the stuffed eggplants to the oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top.
23. If you want an extra-crispy cheese top, you can switch on the broiler for the last 1-2 minutes. Watch it carefully to prevent burning!
24. Step 5: Rest and Serve
25. Carefully remove the baking sheet from the oven. Let the eggplant boats rest for 5-10 minutes before serving. This allows the filling to set and makes them easier to handle.
26. Garnish with fresh chopped basil or parsley, if desired.

Nutrition

Calories: 520 kcal · Protein: 35g · Fat: 32g · Carbohydrates: 24g Dietary · Saturated Fat: 13g · Fiber: 8g · Sugar: 12g · Sodium: 680mg