Mom's Stuffed Eggplant

Total Time:
1 hr 15 min
10 min
1 hr 5 min

4 servings

  • 1 large eggplant
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 pound ground beef
  • Salt and freshly ground black pepper
  • 1 onion, small diced
  • 1 red pepper, small diced
  • 3 cloves garlic, minced
  • 1/2 cup freshly chopped parsley leaves
  • 1/2 cup freshly chopped basil leaves, chopped
  • 1 1/4 cup grated Pecorino Romano, divided
  • 1/4 cup bread crumbs
  • 1 egg
  • 2 chopped tomatoes

Preheat oven to 350 degrees F.

Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.

Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.

In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.

Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.

Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.

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    119 Reviews
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    So yummy! A family favorite! I did do what others recommended and did half beef and half sausage. One note- it says the prep time is 10 minutes. I'm a pretty fast cook and from start to finish it was more like 45 minutes.
    Very Good. Had to make a change out of necessity. We had no romano cheese and did not want to run all the way back to town so I used a mixture of mozzarella and parmasian instead. I also topped with a coating of tomato sauce I had. I came out GREAT! It was like a stuffed eggplant parm.
    I took this recipe and made it my own. I skipped the egg, breadcrumbs and parsley. Also skipped boiling the eggplant and just diced and sauteed it all together before stuffing the eggplants (used 2 mediumish ones). I used a can of stewed tomatoes and an italian cheese blend. I also added 1 tsp of italian seasoning and saaaaaaalt. My husband called it "pizza toppings stuffed eggplant" because it tasted like pizza, he said! Winner!
    The recipe for the stuffing is YUMMY! My only problem is I don't like the skin on the eggplant, but it was easy enough to scoop out the stuffing and the soft flesh of the eggplant. I used small eggplants rather than a large one and my husband went back for seconds. I would definitely make this again.
    This was EXCELLENT! Wouldn't change a thing and definitely will be making these again!
    I pretty much followed the recipe verbatim, but, I mixed in the tomatoes to the stuffing. I put half the stuffing mixture in the eggplant shell, then I put a 8 oz. of ricotta, 1 egg, italian herbs and 1/4 cup of mozz. mixture on the stuffing in the shell, then topped the rest of the eggplant with the remaining stuffing. Cooked the eggplant for 40 min., put tomato sauce & mozz on the eggplant, and cooked at 300 degrees for an additional 30 min. to ensure the eggplant shells to be tender and the topping not to be over cooked. 
    I LIKED IT~~~ Thought I'd throw that out there!!
    Delicious !!! It was a big hit in my household tonight. I too made a change by using sweet italian sausage instead of ground beef. Oh I also added a little panko on top with evoo to brown. I served this dish with a delicious kale salad. I will definitely make this again.
    Super easy to make and delicious! Used sweet italian sausage instead of burger meat, yellow bell instead of red, sauteed the eggplant (after letting it salt and sweat for a half hour before cooking. Also added a dash of hot sauce to vegetables while they were cooking to give it a little heat and garnished with more parsley. I think adding mushrooms or even zucchini to this would also be fantastic, but we just didn't have any extra. Whole family loved this, even my 4 year old!
    such a wonderful on budget recipe!!! and so healthy and so good and soo filling: I was not able to finish my 1/2 hahaha. this is a wonderful dinner if you want to do something else with ground beef than usually. it was super good and moist despite no I just simply forgot to put them there. will definitely make again.. yum^yum!!!
    Delicious and easy! only my second time experimenting with eggplant, and i even put too much meat in by accident, and my husband and i loved it. had to fiddle with the ingredients since mexico doesn't readily have basil and many italian cheeses. we will for sure make this a staple. LOVED IT! also, took about 30-40 min to cook, but my oven can be tricky.
    This was not good. There was just something off about the taste. I will not be trying this again.
    This was really, really good! The only real change I made was to use Italian sweet sausage rather than ground beef. A friend at work gave me a couple of eggplants so I'm making this again today!
    Loved it!
    Really good! I think my husband will even eat this and he hates eggplant. This was super hearty. Yummy.
    Delicious! I doubled the stuffing because my eggplant was rather large and it was the perfect amount. I also used sausage (remove casing instead of ground beef. My husband and I devoured it. I only cooked for 40 minutes and added homemade tomato sauce on top instead of the chopped tomatoes. We will definitely make this again!
    FABULOUS.. My pantry dictated a few changes that were fantastic. . I added a 12 ounce can of petite diced tomatoes in place of the fresh. . I added 1/2 cup of cooked left over rice. . and 1/2 cup of bread crumbs made with stale olive bread run through the food processor. . Thank you! Elegant and delicious..
    This is great and easy. I had only small eggplants so I did not stuff them. I peeled, sliced, and boiled the eggplants then placed all ingredients in casserole dish when it came time to bake. I served with stewed squash from my garden and cucumbers in vinegar.
    This a great tasting recipe. JUST LOVE IT!!!!
    I made a few changes. I halved the recipe and used Italian sausage instead of hamburger for flavor. I detest dirtying a bunch of pans, especially for something as simple as this, which is why I only gave it four stars. I cooked the meat, veggies, and the hulled out, chopped up part of the eggplant in one pan This helps the sausage and veggie flavors to meld. After everything was mixed together in a bowl, and spread in the hulled out eggplant, I topped it with canned diced tomatoes flavored with fennel and red pepper. For some reason the cook time seemed just a little to long for me. I cut it down to forty minutes, and in my opinion, it was the spot on, right texture. The flavor was out of this world! I don't usually like eggplant that is not breaded and fried, but this was fantastic and so much easier to make. I can't wait to have the left overs for lunch!
    This recipe was delicious! It was so easy to make. I also used the filling to make stuffed mushrooms. This is definitely a go to recipe!
    This was easy and really tasty - I've been experimenting with eggplant lately and this is one of the best recipes yet.
    The recipe is an excellent base! I changed some ingredients partly for what I had on hand and partly out of preference. I substituted dried basil flakes for lack of fresh basil. On the next round I'll make a point to get fresh basil. Fresh is always better. I also used parmesan for lack of romano. I've done that in other recipes. It works fine. I also soaked the cut-up eggplant flesh in salt water for about 20-30 minutes. That's just my preference whenever using eggplant. It seems to take the bitterness out of the flesh. 
    I seldom use ground beef where Italian sausage might work. In this case I had some homemade turkey/pork Italian sausage on hand that was very tasty in the recipe. Last, I added cup of chopped portabella mushrooms to the saute mix. Portabella, like Italian sausage, is going into a dish if I think that they're a match and I have them on hand. They add texture and flavor. 
    Overall, a great recipe and I'll be using it again.
    We went veg-style and replaced the beef with 8oz of tofu and 8ozof ricotta and it was a fabulous veggie option! loved it! Baked it in a red marinara sauce as well.
    This was absolutely delicious! Served it for a dinner party with friends. i doubled the recipe and used a bit extra ground beef In place of the chopped tomatoes on top, i added homemade marinara sauce over the top before baking and baked first half, then added the cheese and baked remaining half of the time. PERFECT! I baked in glass baking dishes and added EVOO to bottom of dishes to prevent sticking. Note: the prep was more like an hour+, not 10 min! maybe that's because i'm not a professional chef, just an aspiring cook!
    Seriously good. I agree about the previous post regarding prep time, it did take a while and I used a food processor to chop. I used italian sausage instead of beef, as someone suggested, in my husbands and put mushrooms in mine instead of the beef. I also used parmesan and it wasn't even a cup but all I had and it turned out awesome. My husband was reluctant about this recipe as he isn't a vegetable fan but he said it was good and would eat it again!
    I loved this recipe!! I used ground turkey instead of beef, and added parmesan to my romano cheese, but followed the rest to a tee. Delicious! However, please note that prep time is more like 30 minutes than 10.
    This recipe is amazing! My husband doesn't even like eggplant and this is his favorite dish that I make.
    This is one of my favorite recipes. Easy to make vegetarian by using baby portobello mushrooms instead of the beef. Brown them as you would the meat first and then add them. We do half the beef and half portobello's to give it extra flavor. I've also started boiling the eggplant halves to soften them and then they don't need to bake as long. Delicious!
    So disappointing! Wish I'd read the review before I made this about adding the Italian sausage. It was just so bland. I made it exactly according to the recipe. I saw him make it on TV and was so looking forward to making this. Picked 18 pounds of eggplant at a nearby farm and was immediately thought of this recipe. My daughter said it tasted like meatloaf. The eggplant "shells" needed more time than 50 minutes: they were not done. I might try it again and tweak it a lot. I would add Italian sausage and mozzarella cheese.
    Love it!! my family enjoyed this so much. I used half ground meat and half sweet italian sausage for some extra flavor. a great option for eggplant that is sure to be a hit!
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