Stuffed Eggplant with Savory Ground Beef, Marinara, and Mozzarella Recipe
These baked stuffed eggplants feature savory ground beef, aromatic onions, garlic, and Italian seasoning combined with marinara sauce, all topped with melty mozzarella cheese. Perfectly tender and flavorful, this cozy dish comes together in under 40 minutes for a satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Main Ingredients
- 3 Medium eggplants
- Salt and pepper to taste
- 1 pound Lean ground beef
- 1 cup Yellow onion, diced
- 4 cloves Garlic, chopped
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 1 cup Marinara sauce
- 2 cups Mozzarella cheese, shredded
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Lightly spray a 10×14” (4 quart) baking dish with non-stick cooking spray and set aside for later use.
- Prepare the Eggplant Boats: Wash the eggplants thoroughly and slice each in half lengthwise. Carefully scoop out the flesh, leaving about a ½-inch thick shell to maintain structure. Optionally, leave some flesh intact on the narrow ends for stability. Chop the scooped flesh into small bite-sized pieces and set aside. Place the eggplant halves cut-side up in the prepared baking dish, then sprinkle with salt and pepper and set aside.
- Cook the Filling: In a large non-stick skillet over medium-high heat, add the ground beef, diced onion, and chopped garlic. Use a spatula to break up the beef and cook until the meat is fully browned and onions are tender, about 6 minutes.
- Add Eggplant and Seasoning: Stir in the chopped eggplant flesh, kosher salt, black pepper, and Italian seasoning. Cook the mixture an additional 3–5 minutes until the eggplant softens.
- Combine with Sauce: Pour in the marinara sauce and mix thoroughly to combine all the flavors evenly.
- Stuff the Eggplants: Evenly divide the meat and sauce mixture and spoon it into each eggplant shell. Generously sprinkle shredded mozzarella cheese over the top of each stuffed half.
- Bake: Place the baking dish in the preheated oven and bake for 28–32 minutes, or until the eggplants are tender and the cheese is melted and golden brown.
- Garnish and Serve: Remove from the oven and optionally garnish with fresh chopped parsley or grated Parmesan cheese before serving. Let rest 2–3 minutes for easier slicing and serving.
Notes
- Salt the eggplant shells after scooping to draw out moisture and prevent sogginess.
- Leave about ½ inch of flesh inside the shells to ensure they hold their shape during baking.
- Use a quality marinara sauce like Rao’s for the best flavor.
- For larger eggplants (over 7 inches), 2 may suffice to make 4 stuffed boats.
- Line your baking dish with foil for easier cleanup.
- Substitute ground beef with Italian sausage or ground turkey as preferred.
- Make this recipe vegetarian by replacing the meat with white beans, lentils, or extra vegetables.
- Let stuffed eggplants rest 2–3 minutes after baking for easier slicing.
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Freezing the assembled stuffed eggplant is not recommended; however, you can freeze the filling separately.
