This is a very hearty dish full of Mediterranean flare. The cubed eggplant, tomatoes, peppers and onions are well complemented by the ground beef. Layering the seasoned bread crumbs, marinara, and cheeses, give a great mix of Italian (and some Greek) flavors. Served in a baked eggplant shell, it's an impressive presentation....
Provided by Nor Mac
Categories Casseroles
Time 1h25m
Number Of Ingredients 16
Steps:
- 1. Heat oven to 400 degrees.
- 2. Cut eggplant in half lengthwise.
- 3. Cut around inside of each half with a knife. Cut about 1/4-1/2 inch away from outer edge of eggplant. Cut all the way around inside perimeter. Be careful not to slice through the eggplant skin.
- 4. Slice into the inner part of eggplant in rows making 3-4 cuts lengthwise and widthwise in a checkerboard pattern. Spoon out the cubed eggplant. You may need to cut some more to make each one about the size of a sugar cube. Set aside.
- 5. Pour marinara sauce into a bowl and heat in the microwave until hot.
- 6. Into a 9x13 inch baking pan, place about 1/2 of the marinara sauce in the bottom of the pan. Set aside.
- 7. Place the hollowed out eggplant halves cut side down. Poke with a sharp knife randomly through the flesh in several areas.
- 8. Place eggplant cut side up into the pan of marinara sauce.
- 9. Cover tightly with foil. Place in oven and bake at 400 degrees for 20 minutes.
- 10. Cook ground beef or cubed chicken breast. I broiled my beef in the oven ahead of time. You may choose to fry or bake the meat until cooked thoroughly. Salt and pepper to taste. Add to a large bowl.
- 11. While the eggplant is baking, add 2 Tbsp olive oil to a pan. Sauté the eggplant cubes with the diced tomato. Cook until eggplant softens (about 10 minutes). Remove from pan and add to a bowl.
- 12. Into the pan add the remaining olive oil. Sauté the onions and peppers together until the onion is golden.
- 13. Add mixture to bowl with eggplant mixture.
- 14. Season the mixture with the basil, oregano, parsley, garlic salt and black pepper.
- 15. Add in the cooked beef or chicken. Toss together.
- 16. Add in 1/4 cup Parmesan Reggiano cheese.
- 17. Toss mixture together.
- 18. Remove eggplant from the oven. Divide vegetable mixture and stuff into eggplant halves. Cover and bake an additional 20 minutes.
- 19. In a bowl, mix Panko bread crumbs with remaining Parmesan cheese. Add in the melted butter. Toss crumbs well with cheese and melted butter.
- 20. Top the eggplant with the bread crumb mixture. Bake uncovered until crumbs are golden brown.
- 21. Pour remaining marinara sauce over bread crumbs.
- 22. Top with the mozzarella cheese.
- 23. Bake until cheese is melted.
- 24. Cut each eggplant in half widthwise and serve.
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Shahmeer Awan
[email protected]I can't wait to try this recipe! It looks so delicious.
Ronald Rudman
[email protected]This recipe is perfect for a summer cookout. It's light and refreshing, but still satisfying.
Bithi Khanom
[email protected]I'm always looking for new ways to cook eggplant. This recipe is definitely a winner!
Usama Liaqat
[email protected]This dish is a great way to use up leftover eggplant. I always have a few extra eggplants after I make baba ganoush.
Wiltingz
[email protected]I love that this recipe uses simple, everyday ingredients. I always have these things on hand.
Shivneel Kumar
[email protected]This recipe is so easy to follow. I'm not a great cook, but I was able to make this dish without any problems.
Anna Philbrick
[email protected]I'm allergic to eggplant, so I made this dish with zucchini instead. It was still delicious!
Ngozi Ufuoma
[email protected]This is a great recipe for vegetarians. It's packed with flavor and protein.
J Sauceda (Pappi chulo)
[email protected]I used fresh basil instead of dried basil and it made a big difference. The flavor was so much better!
Cheryl Holgate
[email protected]I didn't have any panko breadcrumbs, so I used regular breadcrumbs instead. It still turned out great!
Sana Shahzadi
[email protected]This recipe was a little too bland for my taste. I think I'll add more garlic and oregano next time.
Oduro Nathaniel (Nathbongo)
[email protected]I'm not sure what I did wrong, but my eggplant parmesan turned out mushy. I think I might have overcooked the eggplant.
Hussain Siddiqui
[email protected]This dish is so flavorful and cheesy. I love the combination of eggplant and parmesan.
Natraj Yogaraj
[email protected]I followed the recipe exactly and it turned out perfectly. I highly recommend it.
Blue ghost Investigations
[email protected]This recipe is a keeper! I'll definitely be making it again.
Ali Kakoana
[email protected]I made this dish for a party and it was a huge success. Everyone loved it!
MUBSHIR JuGG
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the leftovers are even better the next day.
Yanet
[email protected]I'm not usually a fan of eggplant, but this dish changed my mind. It was delicious!
Salar Yaseen
[email protected]This baked stuffed eggplant parmesan was a hit with my family! The flavors were amazing and the eggplant was cooked perfectly.