Quick stuffed eggplants are a simple and tasty main dish!

I’m always looking to bring something different to the table; I love cheesy recipes and those with eggplants. My version is prepared with a minced meat filling, breaded, and then baked in the oven. You can also fry them; now let me explain in detail how I make them. Try them, and you’ll see how crispy and simple they are!

If you’re looking for more eggplant recipes, check these out:

Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4 servings
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer

139.01 Kcal

calories per serving

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Energy 139.01 (Kcal)
Carbohydrates 5.17 (g) of which sugars 1.46 (g)
Proteins 10.27 (g)
Fat 8.56 (g) of which saturated 2.78 (g)of which unsaturated 3.15 (g)
Fibers 1.20 (g)
Sodium 476.12 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

10.5 oz ground beef
to taste salt
to taste milk
2 eggplant (not large)
2 eggs
to taste breadcrumbs
to taste extra virgin olive oil
to taste salt

How to Make Quick Stuffed Eggplants

Start by placing the ground beef in a bowl, seasoning with a pinch of salt, garlic powder, breadcrumbs, and a little milk.
Mix well with your hands and set aside.
Cut the eggplants into round slices, then prepare a sandwich with the prepared meat and close by overlapping another slice of eggplant.
Dip each stuffed eggplant first in beaten eggs, then in breadcrumbs.
Repeat this process a couple of times to perfectly cover the eggplant layers, ensuring even cooking.
Arrange all the eggplants on a baking sheet lined with parchment paper.
Drizzle with a generous amount of olive oil and bake at 392°F for 20 minutes or until golden brown.
Once baked, serve immediately while hot.