Name: Baked Eggplant with Ground Beef
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Bread crumbs - ¼ cup; Vegetable oil, or more to taste - 2 tablespoons; Ground beef - ½ pound; Onion, chopped - 1 small; Garlic, chopped - 1 clove; Eggplant, halved lengthwise and pulp scooped from peel leaving two shells - 1; Whole tomatoes with juice, divided - 1 (14.5 ounce) can; Cooked rice - ¼ cup; Shredded Italian cheese blend - ¼ cup; Hard-boiled egg, diced - 1; Dried basil - ¼ teaspoon; Salt and ground black pepper to taste - 1 pinch

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Baked Eggplant with Ground Beef

1. Bread crumbs - ¼ cup

2. Vegetable oil, or more to taste - 2 tablespoons

3. Ground beef - ½ pound

4. Onion, chopped - 1 small

5. Garlic, chopped - 1 clove

6. Eggplant, halved lengthwise and pulp scooped from peel leaving two shells - 1

7. Whole tomatoes with juice, divided - 1 (14.5 ounce) can

8. Cooked rice - ¼ cup

9. Shredded Italian cheese blend - ¼ cup

10. Hard-boiled egg, diced - 1

11. Dried basil - ¼ teaspoon

12. Salt and ground black pepper to taste - 1 pinch

How to cook deliciously - Baked Eggplant with Ground Beef

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Put bread crumbs in a bowl with enough water to cover; set aside to soak.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

Bake in preheated oven for 20 minutes, remove foil, and continue baking until beginning to brown around the edges, about 10 minutes more.