The tastiest ground beef and eggplant are cooked by my granny. I sincerely hope you like this dish.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 2 |
Ingredients
- ¼ cup bread crumbs
- 2 tablespoons vegetable oil, or more to taste
- ½ pound ground beef
- 1 small onion, chopped
- 1 clove garlic, chopped
- 1 eggplant, halved lengthwise and pulp scooped from peel leaving two shells
- 1 (14.5 ounce) can whole tomatoes with juice, divided
- ¼ cup cooked rice
- ¼ cup shredded Italian cheese blend
- 1 hard-boiled egg, diced
- ¼ teaspoon dried basil
- 1 pinch salt and ground black pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Put bread crumbs in a bowl with enough water to cover; set aside to soak.
- Heat oil in a large skillet. Cook and stir ground beef, onion, and garlic in hot oil until the beef is completely browned and no large chunks remain, 7 to 10 minutes.
- Stir eggplant into ground beef mixture; cook and stir until eggplant is tender, about 5 minutes. Remove the skillet from heat and set aside to allow the mixture to cool.
- Drain excess water from bread crumbs and put in a large bowl; add ground beef mixture, half the tomatoes, rice, cheese, egg, and basil. Stir the mixture until ingredients are evenly mixed, adding more liquid from the tomatoes if too dry; season with salt and pepper. Fill the eggplant shells with the mixture and put into a large baking dish. Top with remaining tomatoes and cover the dish with aluminum foil.
- Bake in preheated oven for 20 minutes, remove foil, and continue baking until beginning to brown around the edges, about 10 minutes more.
Nutrition Facts
| Calories | 628 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 188 mg |
| Dietary Fiber | 13 g |
| Protein | 33 g |
| Saturated Fat | 11 g |
| Sodium | 773 mg |
| Sugars | 16 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for my family last night and it was pretty good! Just needed a bit more seasoning and I added garlic pepper. We enjoyed it!
It was good but definitely needs more flavor. I followed some of the reviewers’ suggestions and added some additional seasoning but seems it still wasn’t enough. Next time I’ll add a pinch more.
I made it exactly as the recipe said, my husband and I loved it and will make it again
I made this dish because I’ve been looking for different ways to cook with ground beef. It was good but I think next time I’m going to make a red gravy to top it with and the cheese there just wasn’t enough of the tomato taste and maybe a little more basil and a little Italian seasoning.
ery good recipe that I ended up grilling outside. I didn’t add egg to my recipe and top it off with some Parmesan cheese.
Fabulous! Great idea! Served with a kale-feta-pinenut salad. I used leftover taco salad meat/olive/tomato with spanish rice and mixed together with the eggplant. Served for my family of 7. Mom liked it, Dad loved it. From Cody, age 22
We stuck to the recipe and loved the flavor. About the only negative is that the eggplant didn’t give the amount of pulp that I expected. The result was a very tasty dish that was kind of overbalanced in ground beef and the texture of the eggplant wasn’t significant.
I followed the recipe except for the hard boiled egg and it was disappointing. Pretty much tasteless.
Very good and easy to make-yes more seasonings are necessary. But overall delicious!
This recipe fit right in with the meal plan my husband and I are eating. It was very very good, but I did add a little more seasonings to it, as we like more flavor. I added the cheese blend at the table, as my husband is allergic to dairy. The filling was moist but did not hold together, and I wonder if the egg should have been added raw to the meat mixture giving it more binding. Adding a hard boiled egg was a bit odd, it tasted fine but didn’t really add anything to the mix.