Cheesy Beef-Stuffed Eggplant Boats

Roasted eggplant layered with seasoned beef, tomato sauce, and melty mozzarella—an easy baked dinner.

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Prep Time 20

Cook Time 35

Rest time 5

Total Time 1

Servings: 3

Course: Dinner

Cuisine: Mediterranean-inspired

Calories: 475

Ingredients Equipment Method Nutrition Video Notes

Ingredients

2 medium eggplants about 1.1 lb total
1 large onion
Vegetable oil spray as needed
2 tbsp + 2 tsp olive oil
9 oz 250 g ground meat
1 tsp black pepper
1 tsp salt
1 tsp paprika
1 tsp garlic powder
1 tsp oregano
1/3 cup tomato sauce approx, from 80 g
5 basil leaves
1 cup grated mozzarella

Equipment

Sheet pan + parchment paper
Large skillet
Baking dish
Knife + cutting board
Spatula/wooden spoon

Method

Preheat oven to 200°C / 400°F. Line a sheet pan with parchment.
Slice eggplant lengthwise into thick slices. Place on sheet pan, spray with vegetable oil, and season lightly if desired.
Roast 18–22 minutes until softened.
In a skillet, heat olive oil. Add onion and sauté 2–3 minutes. Add ground meat and cook until browned.
Season with salt, black pepper, paprika, garlic powder, oregano. Stir in basil at the end.
In a baking dish, layer: eggplant + beef + mozzarella + eggplant (stack). Repeat.
Pour tomato sauce around/over stacks. Top with more mozzarella.
Bake 12–15 minutes until bubbly and melted. Rest 5 minutes, then serve.

Nutrition

Serving: 3gCalories: 475kcalCarbohydrates: 19.2gProtein: 26.6gFat: 33.3gSaturated Fat: 11.6gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 16.6gTrans Fat: 0.9gCholesterol: 85mgSodium: 1214mgPotassium: 874mgFiber: 7.1gSugar: 9.9gVitamin A: 477IUVitamin C: 9.4mgCalcium: 333mgIron: 3.5mg