Make Ahead

Baked Stuffed Eggplant with Cheese

March 10, 2015
3 Ratings
  • Serves 4-6
Author Notes

I saw these plump and lovely eggplants just out in the market and this idea came to me immediately! This recipe is simple, delicious and fairly easy to prepare, as well as fairly low in fat (as long as you use lean beef and butter spray with "light" cheese)---ahhh, what a meal! Both delicious & healthy--even my kids, who are no particular fans of eggplant--loved it! You can also make this with brown rice for an even healthier version, and vegetarians can substitute scrambled eggs or smoky tofu chunks--just as good! —BeijingRose

What You'll Need
  • 3 eggplants
  • 2 cups cooked rice
  • 1 pound lean beef (97% lean)
  • 1 onion chopped
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1 can diced tomatoes
  • 1 rounded TBSP dried oregano
  • 1 rounded TBSP dried basil
  • 2 TBSP minced garlic
  • 1/2 cup wine (red or white, both work well)
  • 4-6 oz shredded cheese (cheddar or pepper jack)
  • olive oil or butter spray
  • salt and pepper to taste
  1. Heat oven to 385 degrees. Wash and dry eggplants, cut in half lengthwise, and lay in a large baking dish. Brush with olive oil/spray with butter spray and sprinkle with garlic powder and salt. Bake uncovered for 45 minutes.
  2. While eggplant is baking, brown beef with onions, peppers, minced garlic. Have the cooked rice in a large mixing bowl and add the cooked beef, can of tomatoes, wine, oregano, basil, salt and pepper. Set aside.
  3. When eggplants are done, take them out to cool a little, then, leaving about an inch space on each end (to hold the stuffing) scoop out the 'meat' and add to the beef-rice mix. You may need to chop the eggplant up a little in the bowl--be careful not to scrape or tear the bottom of the eggplant as you remove the 'meat'. Mix the stuffing well --eggplant can tend to be a little sweeter than you think, so this is a good point to add a pinch more salt.
  4. Stuff the eggplant halves and continue to bake uncovered for 20 minutes. Add cheese and let it melt for about 10 minutes on top before serving. I usually have steamed vegies and a salad, with a good focaccia or Italian bread to complete the meal!

See what other Food52ers are saying.

  • BeijingRose
  • Gardener

3 Reviews

Gardener July 16, 2016
We really enjoyed it and the good news: leftovers! Lunch will be a delight. Thank you again BeijingRose.
BeijingRose July 15, 2016
My husband also dislikes Eggplant so I was surprised by his appetite for this recipe! True, it can be tweaked to order--also good with ground turkey, taco seasoning and crumbled white Mexican cheese (Queso).
Gardener July 15, 2016
I used this recipe more as a technique: substituted ground pork for the beef, chopped parsley and mint for the herb, fresh mozzarella on top. My husband begged me to write down the recipe, he loved it so (and he doesn't like eggplant ;-) Thanks for sharing! This was a great basic guideline that can be tweaked to use the ingredients on hand.