Here’s a delicious recipe for Italian stuffed eggplant that can be used for a wonderful and satisfying dinner. It is full of wonderful flavors and is very easy to make. This type of recipe is popular in the Puglia region of Italy, which is located along the “boot heel” of the country.
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The nice thing about this particular eggplant recipe is that it is suitable any time of year for just about any occasion. It’s simple to make and although I use ground beef, any type of meat will do.
In this post, I’ll be sharing a bunch of recipe tips and step by step images, plus a video that you can follow along with if you like.
Recipe summary
Making this recipe couldn’t be easier. You simply cook up the beef and other stuffing ingredients over the stove. Then fill the hollowed out eggplant halves and top with a breadcrumb and cheese mixture.
Bake it in the oven and dinner is ready 30 minutes later. Just enough time to clean up the dishes, set the table and cook up some sides.
Equipment needed
I recommend cooking up the filling in a large frying pan or skillet with a lid like this one.
These are great for these type of baking recipes. Especially if you have a few extra eggplant halves but don’t need another large baking dish.
Ingredients needed
- eggplant
- extra virgin olive oil
- zucchini – diced
- ground beef
- garlic – diced
- parsley (dried or fresh)
- oregano (dried or fresh)
- basil (dried or fresh)
- grated Romano cheese. Parmesan is fine as well.
- fresh tomatoes
- breadcrumbs. Use plain since we’re adding our own herbs. Or use Italian breadcrumbs and omit the herbs above.
- salt and cracked black pepper (optional).
Step by Step with Images
Step 1. Preheat the oven to 375F.
Step 2. Take each eggplant and cut lengthwise. Using your knife, cut 1/8 inch from the skin and then score the eggplant flesh into squares, making sure not to puncture the bottom. Makes sure the flesh is chopped into small pieces.
Step 3. Place the scooped out part into a bowl and set aside.
PRO TIP: Scoring the inside of the eggplant helps to scoop out the flesh without accidentally ripping the skin. You’ll see this demonstrated in the images and video.
Step 4. If you do NOT want to eat the skin, you can skip this step. Otherwise, place the hollowed out eggplant shells face up on a baking sheet or in a baking pan. Bake in the oven at 375F for 20 minutes.
PRO TIP: If you do not bake the skin first, it will be too tough to eat. This is very important. But don’t worry about it adding more cooking time in the kitchen because while it’s cooking, you’ll be getting the rest of the stuffing ready!
Step 5. Meanwhile, in a large frying or saute pan over medium heat, add some of the olive oil and cook the scooped out eggplant until it turns brown (not burnt).
Step 6. Next, chop the zucchini and add it along with the ground beef to the pan.
Step 7. When the beef is cooked, add the parsley, oregano, basil, chopped garlic, and salt & pepper and mix everything together.
PRO TIP: I really try to cut back on my sodium, but I have to admit that some salt is needed in the beef mixture unless you want to add salt on afterwards.
Step 8. Brush the inside of the empty eggplant shells with the olive oil and fill the eggplant with the beef mixture.
Step 9. Cut the tomatoes into 1/4″ slices and layer them on top of the eggplant.
Step 10. Mix the breadcrumbs and cheese together in a bowl and sprinkle them evenly on top the tomatoes.
Pro Tip: If you don’t have breadcrumbs handy, then run some bread through the blender. It will work just great!
Step 11. Drizzle the olive oil on top. This will allow the breadcrumbs to crisp up.
Step 12. Bake for 30 minutes in the baking dish uncovered or until fully cooked and eggplant is soft.
Recipe variations
This recipe is very flexible so I’m including some variations you can make.
- Turn this into a meatless dish by using cooked lentils or farro instead of beef.
- Use sausage instead of beef, or chicken sausage too.
- The zucchini isn’t necessary, but I really like it in the filling. You can also add in some roasted red pepper.
- Add in some chopped onions when cooking the beef
Other eggplant recipes
Pasta with eggplant and tomatoes is another great way to use your eggplant
Try making some fried eggplant for a nice crunchy snack!
If you don’t like frying, try these crispy eggplant sandwich snacks which are baked, not fried!
I hope you’ve enjoyed this recipe. If so, let me know in the comments below, and if you made it your own recipe by making any changes!
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Recipe Video
For those who want to watch the recipe in action step by step – here’s the video! If you’re not subscribed to my YouTube channel, make sure to subscribe!
Recipe Card
This recipe card is for 4-6 servings. Please adjust quantities as you see fit. I’ve got additional tips and substitutions for you further down below in the post, along with step by step images.
Italian Stuffed Eggplant
Ingredients
- 2 eggplants
- 3 Tbsp extra virgin olive oil
- 1 diced zucchini
- 1/2 lb ground beef
- 1 garlic – diced
- 2 tsp parsley dried or freshly chopped
- 1/8 tsp oregano dried or freshly chopped
- 1 tsp basil dried or freshly chopped
- 1/8 tsp salt and cracked black pepper optional.
- 2-3 sliced tomatoes
- 1/4 cup grated Romano cheese. Parmesan is fine as well.
- 1/4 cup breadcrumbs. Use plain since we’re adding our own herbs. Or use Italian breadcrumbs and omit the herbs above.
Instructions
- Preheat the oven to 375F.
- Take each eggplant and cut lengthwise. Using your knife, cut 1/8 inch from the skin and then score the eggplant flesh into squares, making sure not to puncture the bottom. Makes sure the flesh is chopped into small pieces.2 eggplants
- Place the scooped out part into a bowl and set aside.
- If you do NOT want to eat the skin, you can skip this step. Otherwise, place the hollowed out eggplant shells face up on a baking sheet or in a baking pan. Bake in the oven for 20 minutes.
- Meanwhile, in a large frying or saute pan over medium heat, add some of the olive oil and cook the scooped out eggplant until it turns brown.3 Tbsp extra virgin olive oil
- Next, chop the zucchini and add it along with the ground beef to the pan.1 diced zucchini
- When the beef is cooked, add the parsley, oregano, basil, chopped garlic, and salt & pepper and mix everything together.1/2 lb ground beef, 1 garlic – diced, 2 tsp parsley, 1/8 tsp oregano, 1 tsp basil, 1/8 tsp salt and cracked black pepper
- Brush the inside of the empty eggplant shells with the olive oil and fill the eggplant with the beef mixture.
- Cut the tomatoes into 1/4″ slices and layer them on top of the eggplant.2-3 sliced tomatoes
- Mix the breadcrumbs and cheese together in a bowl and sprinkle them evenly on top of the tomatoes.1/4 cup breadcrumbs. Use plain since we’re adding our own herbs. Or use Italian breadcrumbs and omit the herbs above., 1/4 cup grated Romano cheese. Parmesan is fine as well.
- Drizzle the remaining olive oil on top. This will allow the breadcrumbs to crisp up.
- Bake for 30 minutes in the baking dish uncovered or until fully cooked and eggplant is soft.
Video
Notes
- For step by step images, see my post just below.
- If your breadcrumbs don’t crisp up, broil them for 1 1/2 minutes MAX. They’ll burn super fast so be careful!
- If you don’t have breadcrumbs handy, then run some bread through the blender. It will still work out.
- If you do not bake the skin first, it will be too tough to eat. I don’t recommend skipping this step.
- Scoring the inside of the eggplant helps to scoop out the flesh without accidentally ripping the skin. You’ll still need to be careful since the inside flesh is not soft.
- I really try to cut back on my sodium, but I have to admit that some salt is needed in the beef mixture unless you want to add salt on afterwards.
- For meatless or meat alternatives, please see the rest of my post.
