How to Make Stuffed Eggplant
Many people have a love-hate relationship with eggplant. Over the years, I have found myself enjoying it more and more. In particular, this stuffed eggplant has become one of my favorite comfort dinners, right alongside my spinach and ricotta stuffed shells and my easy sausage rigatoni.
Even if you are not an eggplant lover, you will enjoy this tasty yet simple recipe. The eggplant becomes a tender shell for a savory filling of ground beef, tomatoes and rice. As a result, it eats like a casserole, much like my baked chicken gnocchi and my pastichio with feta cheese.
What’s more, it is not only a satisfying dinner but also a dish you can take to a potluck. With this in mind, I like to serve it with the winter salad or a cucumber tomato avocado salad. It is sure to be a hit.
What Is Stuffed Eggplant?
In essence, it is eggplant used as its own baking dish. The eggplant is halved and hollowed, the pulp is cooked with ground beef, vegetables, tomatoes and rice, and the shells are filled, topped with buttered bread crumbs and cheese, and baked.
Ingredients (With Purpose & Flavor Notes)
- Eggplant (1 large). Halved and hollowed; the pulp goes into the filling.
- Salt. For drawing moisture out of the pulp and shells, plus 2 teaspoons for the filling.
- Butter (2 tablespoons, plus 3 tablespoons melted). For the filling and the bread crumbs.
- Ground beef (1 pound). The hearty base.
- Onion (1, chopped), green pepper (3 tablespoons, chopped) and garlic (1 clove, crushed). The flavor base.
- Tomatoes (1 can, 2 1/2 cups, with liquid). Moisture and tang.
- Raw rice (1/2 cup). Cooks in the filling.
- Pepper (a dash) and parsley (1/2 cup). The seasoning.
- Soft bread crumbs (1 cup) and grated cheese (1 cup). The golden topping.
- Water (1 cup). Poured into the baking dish.
Everything I Love for This Recipe
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Baking Dish With Lid
The eggplant bakes covered, then uncovered.
Large Skillet With Lid
For the filling.
Chef’s Knife
For halving the eggplant.
Sturdy Spoon
For scooping out the pulp.
Colander
For rinsing and draining the pulp.
Mixing Bowl
For salting the pulp.
Box Grater
For the cheese.
Wooden Spoon
For browning the beef.
Can Opener
For the tomatoes.
Aluminum Foil
Covers the dish if it has no lid.
Serving Spatula
Lifts out each half in one piece.
Dinner Plates
For serving.
How To Make Stuffed Eggplant
Step 1: Prep the Eggplant
Cut the eggplant in half lengthwise and remove the pulp, leaving a thin shell. Chop the pulp and place it in a bowl. Sprinkle with salt and let stand for 30 minutes. Sprinkle the shells with salt and let stand.
Step 2: Start the Filling
Sauté the ground beef, onion, green pepper and garlic in the 2 tablespoons of butter, stirring several times.
Step 3: Add the Eggplant
Rinse the eggplant pulp with cold water, drain, and add it to the meat mixture. Brown well.
Step 4: Simmer
Add the tomatoes with their liquid, the salt, pepper, parsley and rice. Cover and cook for 15 minutes, until the rice is almost cooked.
Step 5: Fill the Shells
Rinse the eggplant shells and arrange them in a baking dish. Fill with the meat mixture.
Step 6: Top
Toss the bread crumbs in the melted butter and cover the filling with them. Sprinkle with the grated cheese.
Step 7: Bake Covered
Pour 1 cup of water into the baking dish. Bake, covered, at 350°F for 30 minutes.
Step 8: Bake Uncovered
Uncover and continue baking for 30 minutes, or until lightly browned.
Stuffed Eggplant
Ingredients
- 1 large eggplant
- salt for the eggplant pulp and shells
- 2 tablespoons butter
- 1 lb ground beef
- 1 onion chopped
- 3 tablespoons green pepper chopped
- 1 clove garlic crushed
- 1 can tomatoes 2 1/2 cups, with liquid
- 1/2 cup raw rice
- 2 teaspoons salt
- 1 dash pepper
- 1/2 cup parsley
- 1 cup soft bread crumbs
- 3 tablespoons butter melted
- 1 cup grated cheese
- 1 cup water for the baking dish
Instructions
- Cut the eggplant in half lengthwise and remove the pulp, leaving a thin shell. Chop the pulp and place it in a bowl. Sprinkle with salt and let stand for 30 minutes. Sprinkle the shells with salt and let stand.
- Sauté the ground beef, onion, green pepper and garlic in the 2 tablespoons of butter, stirring several times.
- Rinse the eggplant pulp with cold water, drain, and add it to the meat mixture. Brown well.
- Add the tomatoes with their liquid, the salt, pepper, parsley and rice. Cover and cook for 15 minutes, until the rice is almost cooked.
- Rinse the eggplant shells and arrange them in a baking dish. Fill with the meat mixture.
- Toss the bread crumbs in the melted butter and cover the filling with them. Sprinkle with the grated cheese.
- Pour 1 cup of water into the baking dish. Bake, covered, at 350°F for 30 minutes.
- Uncover and continue baking for 30 minutes, or until lightly browned.
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Keep Reading →Variations
Change the Meat
Ground turkey can stand in for the beef; see the homemade turkey burger for another turkey idea.
Change the Cheese
Use your favorite grated cheese.
Add a Greek Menu
It fits right into my Greek-inspired dinner party.
Try Another Bake
My basil pesto tomato mozzarella chicken bake.
When I Love Serving Stuffed Eggplant
Sunday Dinner
A comforting, all-in-one main dish.
Potlucks
Furthermore, it travels well in its baking dish.
Cool-Weather Nights
Warm and filling.
Family Dinners
Each half is a generous serving.
Dinner With Friends
Equally important, it looks impressive on the plate.
Meal Prep
Leftovers reheat well.
What To Serve With It
A Salad
A pear and gorgonzola salad or one of these 8 salads.
A Vegetable Side
Sauteed asparagus and mushrooms or honey bacon balsamic roasted Brussels sprouts.
Good Bread
Here is where to find fresh bread in Atlanta.
A Starter
Dessert
Orange-scented olive oil bundt cake.
Shelf Life & Storage Tips
- Leftovers. Cover and refrigerate.
- Reheating. Warm in the oven, covered, until heated through.
- Make ahead. The filling can be cooked in advance and the shells filled before baking.
Frequently Asked Questions
Why salt the eggplant?
Salting the pulp and shells for 30 minutes draws out moisture; both are rinsed before cooking.
Do I cook the rice first?
No. The raw rice cooks in the filling and finishes in the oven.
How long does it bake?
30 minutes covered and 30 minutes uncovered at 350°F.
Why add water to the baking dish?
One cup of water goes into the dish before baking, which helps the shells soften.
How many does it serve?
Four.
Final Thoughts
All things considered, this is the recipe that made me an eggplant fan. Without a doubt, it is simple, hearty and worth bringing to your next potluck. Enjoy!
