Cheesy bolognese stuffed eggplant for a delightful dinner!
A delicious recipe for cheesy bolognese stuffed eggplant that makes for a delightful dinner, combining roasted eggplant halves filled with a savory ground beef and marinara sauce mixture, topped with melted mozzarella and Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Low Carb
Ingredients
Scale
- 3 medium eggplants, halved lengthwise
- 1 lb (450 g) lean ground beef
- 1 tbsp olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 2 cups marinara sauce
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- ½ tsp dried oregano
- ½ tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tbsp chopped fresh basil
- 1 tbsp fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C). Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern without cutting through the skin.
- Brush the eggplants with olive oil, season with salt and pepper, and roast cut-side up for 20 minutes until slightly tender.
- Meanwhile, heat olive oil in a skillet over medium heat. Cook the onion until softened, then add the garlic and sauté for 30 seconds.
- Add the ground beef and cook until browned, breaking it into small pieces. Drain excess fat if necessary.
- Stir in the tomato paste, marinara sauce, Italian seasoning, oregano, smoked paprika, salt, and pepper. Simmer for 8–10 minutes until thickened.
- Carefully scoop out a little of the roasted eggplant flesh, chop it, and stir it into the meat sauce for extra flavor.
- Spoon the hearty beef mixture into each eggplant shell, then generously top with mozzarella and Parmesan cheese.
- Return the stuffed eggplants to the oven and bake for 15–20 minutes, until the cheese is melted, bubbly, and beautifully golden.
- Garnish with fresh basil and parsley before serving. Enjoy with garlic bread or a fresh green salad.
Notes
- For added flavor, you can mix in some red pepper flakes for a spicy kick.
- Leftover stuffed eggplants can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe can be made ahead of time and baked just before serving.
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 350
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg