Today I’m sharing this new recipe, baked stuffed eggplants, a simple and tasty recipe.
Eggplants are a type of vegetable that we can cook to our taste and liking in many variations, allowing our imagination to create an excellent side dish or main course that keeps its unique flavor intact. Well, this time I’ve prepared some boat-shaped eggplants stuffed with minced meat, eggs, Parmesan, and a bit of pepper. A dish that will really be hard to resist.
This year I’ve made many recipes with this vegetable, like Boat-shaped Eggplants, the Grilled Eggplant Parmesan, Eggplant Rolls, and Fried or Baked Eggplant Balls, simple and dinner-saving recipes.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients for Baked Stuffed Eggplants
- 14 oz ground beef
- 5 eggplants (Long)
- 2 eggs
- 1/2 cup grated Parmesan cheese
- 2.5 oz breadcrumbs (Bread)
- to taste parsley
- 1 clove garlic
- to taste salt
Steps for Baked Stuffed Eggplants
Preparing these delicious eggplants is really very simple.
First, we prepare the filling: in a bowl, put the ground meat, eggs, grated Parmesan, salt, parsley, and crumbled stale bread. Mix everything with a simple fork and set aside.
Wash and trim the eggplants, cut them lengthwise in half, use a knife to score along the edge and extract the pulp. Cut the pulp into small pieces and fry it in a pan with a drizzle of oil. (I added one eggplant cut into small pieces to the filling, without removing the peel).
Take the ground meat filling and add the pulp with the fried eggplant. Mix well with your hands or a fork. Now fill the eggplants with the filling using a spoon.
Take a baking tray, add a drizzle of oil, and arrange all the eggplants inside. Bake for 30 minutes at 320°F.
All that’s left is to eat them nice and hot.
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