Stuffed Eggplant Parmesan
Stuffed Eggplant Parmesan is a great choice for dinner. Meaty eggplants that are filled with ground beef and topped with two types of cheese, who can say no to this?
Servings: 4
Calories: 497kcal
Ingredients
- 4 Eggplants
- 3 tablespoon olive oil
- 1 onion chopped
- 2 garlic cloves minced
- ½ lb ground beef
- 1 red bell pepper diced
- ½ teaspoon salt
- 1 teaspoon freshly ground pepper
- ½ teaspoon turmeric
- 1 tablespoon tomato paste
- ¼ cup water
- ⅓ cup grated parmesan
- 1 cup grated mozzarella
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- Cut the eggplants into half lengthwise and take the flesh from the center of the eggplants out and chop them into small pieces, set aside.
- Heat olive oil in a large pan over medium heat, saute onion and garlic until translucent, add ground beef and cook until brown. Using a spatula, break it into small pieces while cooking.
- add in red bell pepper and the eggplant flesh.
- Add in salt, pepper and turmeric. Stir and cook for 7 to 10 minutes until flavors are combined.
- Add tomato paste and water, stir and cook for 10 minutes.
- Fill the eggplants with the filling and bake them in the oven for 25 to 30 minutes until eggplants are cooked.
- Top the eggplants with parmesan and mozzarella. Turn the broil on and broil for 3-5 minutes until cheese is melted.
Nutrition
Calories: 497kcal | Carbohydrates: 35g | Protein: 24g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 695mg | Potassium: 1401mg | Fiber: 15g | Sugar: 19g | Vitamin A: 1363IU | Vitamin C: 52mg | Calcium: 282mg | Iron: 3mg