Stuffed Eggplant Boats
Tender eggplant halves filled with a savory mixture and topped with melted cheese, baked until golden and bubbling.
- Total time
- 50 min
- Servings
- 4
- Calories
- 320
- Protein
- 18g
comfortingMediterraneanbeeftendercheesyweeknight dinnermain coursedinner
Ingredients
- 2 medium eggplant
- 3 tablespoons olive oil
- 1 medium, chopped onion
- 2 cloves, minced garlic
- ½ pound ground beef
- 1 cup tomato sauce
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
- 1
Preheat oven to 375°F and cut eggplants in half lengthwise.
- 2
Scoop out flesh, leaving 1/4-inch shells; chop flesh and set aside.
- 3
Brush shells with 1 tbsp oil and bake cut-side down for 10 minutes.
- 4
Sauté onion and garlic in remaining oil until soft, about 3 minutes.
- 5
Add beef and cook until browned, breaking it up with a spoon.
- 6
Stir in chopped eggplant, tomato sauce, oregano, salt, and pepper; simmer 5 minutes.
- 7
Fill shells with mixture, top with mozzarella, and bake 20 minutes until bubbly.
Tools you’ll need
- baking dish
- skillet
- knife
- cutting board
- spoon
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
