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.
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.
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.
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.
Beefy Stuffed Eggplant Parmesan
- 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
- ¼ teaspoon ground pepper
- 8 pieces cherry tomatoes - diced
- 1 small green bell pepper - chopped finely
- ¼ cup bread crumbs
- 1 cup shredded Parmesan
- fresh basil for garnishing
- 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 ¼ 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.