skip to Main Content
Subscribe to receive a free eCookbook! Sign Up!

Stuffed Eggplant Parmesan

This stuffed Eggplant Parmesan is so good! Filled with beefy goodness and chunky tomatoes in marinara sauce. Topped with Parmesan cheese that turns golden and crunchy after baking. A  delightful meal for those who are in a low-carb or keto diet.

Stuffed Eggplant Parmesan

We planted some vegetables and herbs a few months ago. Now it is time to reap what we sow. Aside from a non-stop supply of cherry tomatoes and okra, I am now able to harvest some eggplants as well!

I planted them from seeds and the packet said they are supposed to be the long slender variety. But all of them are petite and plump. Really tasty and sweet, though so I cannot complain. And they make the perfect stuffed eggplant boats.

Baked Eggplant Parmesan Recipe

After the Easter feast and treats, you might be feeling guilty from all those sweets and chocolates you were stuffing your face with. Well, I am…but only a bit! I do miss those traditional chocolate Easter bunnies I get from co-workers and friends while we were in Germany. The biggest one comes from Armin, of course!  We do have a very different Easter tradition here in the Philippines. More rice cakes than chocolates. But Armin and I kept our tradition, minus the bunny shapes.

Stuffed Eggplant

This low-carb baked eggplant Parmesan would be a good start to find your way back to eating healthy.  It can also be a vegetarian dish by simply ditching the ground beef in the recipe. It is also quite easy to make and super delicious!

Armin who didn’t like aubergine that much finished four pieces, easily, in one sitting.  Although, he claims that is because Philippine eggplants taste so much better than the ones he knows. To this, I have to agree. They are more sweet-tasting and has a stronger flavor and the textures are also very different once cooked. Well, you have to try it to understand what I mean.

But of course, this recipe still works wonderfully with any eggplant from anywhere in the world.

Baked Eggplant Parmesan

WANT MORE RECIPES? Subscribe to our newsletter and follow us on Facebook, Pinterest and Instagram for all of the latest updates.

Beefy Stuffed Eggplant Recipe

Beefy Stuffed Eggplant Parmesan

This stuffed Eggplant Parmesan is so good! Filled with beefy goodness and chunky tomatoes in marinara sauce. Topped with Parmesan cheese that turns golden and crunchy after baking. A  delightful meal for those who are in a low-carb or keto diet.
Print Rate
Course: Main Course
Cuisine: American,European
Keyword: baked eggplant,stuffed eggplant
Servings: 4
Calories: 425kcal
Author: Bebs
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

INGREDIENTS

  • 3 small eggplant - or 2 big
  • 2 cups marinara sauce
  • 2 Tablespoon olive oil
  • 2 cloves garlic - - minced
  • 1 medium onion - - chopped
  • 150 grams ground beef
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 8 pieces cherry tomatoes - - diced
  • 1 small green bell pepper - - chopped finely
  • 1/4 cup bread crumbs
  • 1 cup shredded Parmesan
  • fresh basil - for garnishing

INSTRUCTIONS

  • Cut each eggplant into half, lengthwise. Scoop out the inner flesh leaving a thin layer making a shell or boat with the skin. Chop the scooped flesh into small cubes and set aside.
  • Pour 1 cup of the marinara sauce to a baking dish and spread evenly. Arrange the eggplant shells on top, cut part facing up. Drizzle with some olive oil and sprinkle with some salt, ground pepper, and Italian seasoning. Bake at 200°C for 15 -20 minutes.
  • In a skillet, heat olive oil over medium heat. Saute garlic and onions until tender and aromatic. 
  • Add ground beef. Brown while breaking up lumps with a spoon for 3 minutes. Stir in the chopped eggplant flesh and cook for another 2 minutes or until tender.
  • Add the green bell pepper and the rest of marina sauce. Mix and let simmer for 2 minutes. 
  • Stir in diced tomatoes. Season with Italian seasoning, salt and ground pepper. Cook for another minute then remove from heat.
  • Add the breadcrumbs and 1/4 cup of shredded Parmesan and mix until well combined. Divide the filling into pre-baked eggplant boats.
  • Sprinkle top with the remaining shredded Parmesan cheese. Bake at 180°C for another 15 minutes until cheese melts and turns golden.
  • Remove from oven and garnish with basil before serving.
Nutrition Facts
Beefy Stuffed Eggplant Parmesan
Amount Per Serving
Calories 425 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 8g 40%
Cholesterol 48mg 16%
Sodium 1689mg 70%
Potassium 1410mg 40%
Total Carbohydrates 37g 12%
Dietary Fiber 13g 52%
Sugars 19g
Protein 22g 44%
Vitamin A 17.9%
Vitamin C 41.2%
Calcium 36%
Iron 20.1%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.
This low-carb baked stuffed Eggplant Parmesan is filled with beefy goodness and chunky tomatoes in marinara sauce, topped with crisp Parmesan. | www.foxyfolksy.com #eggplant #vegetarian #healthy #baked #dinner

Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

Leave a Comment

Your email address will not be published. Required fields are marked *

Back To Top