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Beefy Stuffed Eggplant Recipe
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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.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American, European
Keyword: baked eggplant, stuffed eggplant
Servings: 4
Calories: 425kcal
Author: Bebs

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
  • 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
US Customary - Metric

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 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.

Video

Nutrition

Calories: 425kcal | Carbohydrates: 37g | Protein: 22g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 1689mg | Potassium: 1410mg | Fiber: 13g | Sugar: 19g | Vitamin A: 895IU | Vitamin C: 34mg | Calcium: 360mg | Iron: 3.6mg