Mama Chiarello's Stuffed Eggplant


In this Italian-inspired dish, eggplant halves are filled with a savory mixture of browned beef, bell pepper, fresh herbs, cheese and bread crumbs, then topped with tomatoes and more cheese and baked until tender.

Prep Time:
30 mins
Additional Time:
50 mins
Total Time:
1 hr 20 mins
4 servings


  • 1 large eggplant

  • 3 tablespoons extra-virgin olive oil

  • ½ teaspoon grey sea salt

  • ¼ teaspoon black pepper

  • ½ pound ground beef

  • 1 onion, diced small

  • 1 red bell pepper, diced small

  • 3 cloves garlic, finely chopped

  • ½ cup chopped fresh parsley

  • ½ cup chopped fresh basil leaves

  • 1 ¼ cups grated Pecorino Romano cheese

  • ½ cup Progresso® plain Panko crispy bread crumbs

  • 1 whole egg

  • 2 small tomatoes, chopped


  1. Heat oven to 350 degrees F.

  2. Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop eggplant that has been scooped out of the inside; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes.

  3. Meanwhile, in a medium saute pan, heat 1 tablespoon of the olive oil over medium heat. Salt and pepper the beef. Add the seasoned ground beef to the pan, and saute until all of its liquid is evaporated and the beef begins to brown slightly. 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 onion, pepper and garlic together in the oil.

  4. In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.

  5. Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool briefly; slice widthwise and serve.


Recipe created by Michael Chiarello for Progresso. Copyright 2010 Michael Chiarello.

Nutrition Facts (per serving)

548 Calories
33g Fat
36g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 548
% Daily Value *
Total Fat 33g 42%
Saturated Fat 11g 55%
Cholesterol 120mg 40%
Sodium 1164mg 51%
Total Carbohydrate 36g 13%
Dietary Fiber 6g 23%
Total Sugars 9g
Protein 28g
Vitamin C 71mg 356%
Calcium 460mg 35%
Iron 5mg 30%
Potassium 747mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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