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Stuffed Eggplant
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Prep Time:
30 minutes
Total Time:
1 hour 20 minutes
Eggplant stuffed with flavorful ground beef, veggies, herbs, and pecorino Romano cheese, topped with crunchy toasted breadcrumbs for a delightful and comforting meal.
Ingredients:
  • 1 large eggplant
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon grey sea salt
  • 1/4 teaspoon black pepper
  • 1/2 lb ground beef
  • 1 onion, diced small (about 1 cup)
  • 1 red bell pepper, diced small (about 1 cup)
  • 3 cloves garlic, finely chopped
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh basil leaves
  • 1 1/4 cups grated pecorino Romano cheese
  • 1/2 cup Progresso™ plain panko crispy bread crumbs
  • 1 whole egg
  • 2 small tomatoes, chopped
Instructions:
  • Preheat oven to 350°F.
  • Halve the eggplant and carefully scoop out the center, leaving some flesh inside to maintain its shape during baking. Dice the scooped-out eggplant, then boil in a saucepan filled with water until very soft, about 10 to 12 minutes.
  • In a medium sauté pan over medium heat, warm 1 tablespoon of olive oil. Season the beef with salt and pepper, then cook until liquid evaporates and beef browns slightly. Allow to cool briefly, then chop to desired consistency. In another medium sauté pan over medium heat, add the remaining 2 tablespoons of olive oil. Sauté onion, pepper, and garlic together in the pan.
  • Combine the cooked eggplant, vegetables, beef, herbs, 1 cup cheese, 1/4 cup bread crumbs, and egg in a bowl. Stuff the eggplant halves with the mixture, distributing it evenly.
  • Sprinkle with chopped tomatoes, the rest of the cheese, and bread crumbs. Season with salt and pepper. Transfer to a greased baking dish and bake for 50 minutes. Allow to cool briefly, slice horizontally, and serve.

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