Baked Eggplant with Ground Beef

Name: Baked Eggplant with Ground Beef
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 2
Cuisine: Global
Ingredients: 59 milliliters bread crumbs; 411 grams whole tomatoes with juice, divided; 59 milliliters cooked rice; 0 teaspoons dried basil; 1 eggplant, halved lengthwise and pulp scooped from peel leaving two shells; 1 clove garlic, chopped; 227 grams ground beef; 1 pinch salt and ground black pepper to taste; 1 hard-boiled egg, diced; 59 milliliters shredded Italian cheese blend; 1 small onion, chopped; 2 Tbsps vegetable oil, or more to taste

Baked Eggplant with Ground Beef

Baked Eggplant with Ground Beef might be just the main course you are searching for. One portion of this dish contains around 35g of protein, 45g of fat, and a total of 719 calories. This recipe serves 2. A mixture of bread crumbs, eggplant, salt and ground pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Put bread crumbs in a bowl with enough water to cover; set aside to soak.

Ingredients you will need

Breadcrumbs

Water

Equipment you will use

Bowl

Heat vegetable 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.

Ingredients you will need

Cooking Oil

Ground Beef

Garlic

Onion

Beef

Equipment you will use

Frying Pan

Stir eggplant into ground beef mixture; cook and stir until eggplant is tender, about 5 minutes.

Ingredients you will need

Ground Beef

Eggplant

Remove skillet from heat and set aside to allow mixture to cool.

Equipment you will use

Frying Pan

Drain excess water from bread crumbs and dump into a large bowl; add ground beef mixture, half the tomatoes, rice, Italian cheese blend, 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 dish with aluminum foil.

Ingredients you will need

Italian Cheese