Stuffed Eggplant Casserole

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This dish is a refreshing way to prepare eggplant. Earthy eggplant is filled with browned ground beef and baked in a zesty tomato sauce. Light and full of flavor.

Nutritional info
per serving

Calories 600
Fat 33g
Saturated fat 7g
Carbohydrates 61g
Sodium 1,262mg
Fiber 33g
Protein 28g
Cholesterol 53mg

Stuffed Eggplant Casserole

10 eggplants
Servings
Prep time: Cook time: Total time:

Ingredients

  • 10 small Italian eggplants
  • 4 TB. extra-virgin olive oil
  • 1 lb. ground beef
  • 1 large yellow onion, finely chopped
  • [1/2] cup pine nuts
  • 2 tsp. salt
  • 1 tsp. ground black pepper
  • 1 tsp. seven spices
  • 1 (16-oz.) can tomato sauce
  • 1 cup water
  • [1/2] tsp. garlic powder
  • [1/2] tsp. onion powder
  • [1/2] tsp. dried oregano

Directions

Preheat the oven to 425ºF.

Trim off top and peel off some skin from each eggplant. Place eggplants on a baking sheet, drizzle outsides with 2 tablespoons extra-virgin olive oil, bake for 20 minutes. Set aside.

In a large skillet over medium heat, brown beef for 5 minutes, breaking up chunks with a wooden spoon.

Add yellow onion, pine nuts, remaining 2 tablespoons extra-virgin olive oil, 1 teaspoon salt, [1/2] teaspoon black pepper, and seven spices, and cook for 5 minutes.

In a 2-quart pot over medium heat, combine tomato sauce, water, remaining 1 teaspoon salt, remaining [1/2] teaspoon black pepper, garlic powder, onion powder, and oregano, and simmer for 10 minutes.

Cut a 1[1/2]-inch slit in the side of each eggplant, creating a pocket. Stuff pockets with about 3 tablespoons beef mixture.

Place stuffed eggplants in a casserole dish, gently pour tomato sauce over eggplants, and bake for 30 minutes.

Serve warm with a side of brown rice.

Mediterranean Morsel
You can prepare several parts of this dish ahead of time so you can pull it all together quickly right before dinner. For example, you can bake the eggplant, cook the filling, and make the tomato sauce in advance and assemble and bake when you're ready.

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