Baked Eggplant with Ground Beef

Name: Baked Eggplant with Ground Beef
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 0.25 cup bread crumbs; 2 tablespoons vegetable oil, or more to taste; 0.5 pound ground beef; 1 small onion, chopped; 1 clove garlic, chopped; 1 eggplant, halved lengthwise and pulp scooped from peel leaving two shells; 1 (14.5 ounce) can whole tomatoes with juice, divided; 0.25 cup cooked rice; 0.25 cup shredded Italian cheese blend; 1 hard-boiled egg, diced; 0.25 teaspoon dried basil; 1 pinch salt and ground black pepper to taste

4.0

(11)

10 Reviews

11 Photos

My grandmother made the best eggplant and ground beef. I hope you enjoy this recipe.

Recipe by Toni Sortino Camden

Updated on February 23, 2023

close up view of a Baked Eggplant with Ground Beef and tomato sauce, on a white plate with a blue design

11

Prep Time:

20 mins

Cook Time:

45 mins

Total Time:

1 hrs 5 mins

Servings:

2

Jump to Nutrition Facts

Ingredients

¼ cup bread crumbs
2 tablespoons vegetable oil, or more to taste
½ pound ground beef
1 small onion, chopped
1 clove garlic, chopped
1 eggplant, halved lengthwise and pulp scooped from peel leaving two shells
1 (14.5 ounce) can whole tomatoes with juice, divided
¼ cup cooked rice
¼ cup shredded Italian cheese blend
1 hard-boiled egg, diced
¼ teaspoon dried basil
1 pinch salt and ground black pepper to taste

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Put bread crumbs in a bowl with enough water to cover; set aside to soak.
Heat oil in a large skillet. Cook and stir ground beef, onion, and garlic in hot oil until the beef is completely browned and no large chunks remain, 7 to 10 minutes.
Stir eggplant into ground beef mixture; cook and stir until eggplant is tender, about 5 minutes. Remove the skillet from heat and set aside to allow the mixture to cool.
Drain excess water from bread crumbs and put in a large bowl; add ground beef mixture, half the tomatoes, rice, cheese, egg, and basil. Stir the mixture until ingredients are evenly mixed, adding more liquid from the tomatoes if too dry; season with salt and pepper. Fill the eggplant shells with the mixture and put into a large baking dish. Top with remaining tomatoes and cover the dish with aluminum foil.
Bake in preheated oven for 20 minutes, remove foil, and continue baking until beginning to brown around the edges, about 10 minutes more.

Nutrition Facts (per serving)

628	Calories
36g	Fat
48g	Carbs
33g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 628
% Daily Value *
Total Fat 36g	46%
Saturated Fat 11g	56%
Cholesterol 188mg	63%
Sodium 773mg	34%
Total Carbohydrate 48g	17%
Dietary Fiber 13g	45%
Total Sugars 16g
Protein 33g
Vitamin C 25mg	126%
Calcium 266mg	20%
Iron 7mg	37%
Potassium 1417mg	30%

* 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.