Mom's Stuffed Eggplant by Michael Chiarello

Discover the comforting flavors of *Mom’s Stuffed Eggplant by Michael Chiarello*, a hearty, Mediterranean-inspired dish that combines tender roasted eggplant with a savory filling of seasoned ground beef, herbs, and Parmesan cheese. Perfectly baked and topped with rich tomato sauce, this recipe celebrates fresh, wholesome ingredients like parsley, oregano, and garlic to elevate every bite. With golden breadcrumbs and creamy cheese creating a delightful texture, this stuffed eggplant makes an ideal centerpiece for family dinners or impressing guests. Ready in just over an hour, it’s a deliciously satisfying way to transform humble eggplants into an irresistible dish.

Nutriscore Rating: 74/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 large eggplants
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic cloves, minced
• 1 pound ground beef
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh oregano, chopped
• 1.5 cups bread crumbs
• 1 cup Parmesan cheese, grated
• 2 cups tomato sauce
• 1 teaspoon salt
• 0.5 teaspoons black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/4-inch-thick shell. Reserve the flesh for the stuffing.

Step 3

Brush the inside of the eggplant shells with 1 tablespoon of olive oil and place them cut-side down on a baking sheet. Roast in the oven for 15 minutes, until slightly softened.

Step 4

While the eggplant shells are roasting, dice the reserved eggplant flesh.

Step 5

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

Step 6

Add the minced garlic and cook for 1 more minute, stirring frequently.

Step 7

Add the diced eggplant flesh to the skillet, season with salt and pepper, and cook for 7-8 minutes, until softened.

Step 8

Stir in the ground beef and cook until browned, breaking it up into small pieces with a wooden spoon.

Step 9

Remove the skillet from heat and stir in the fresh parsley, oregano, bread crumbs, and half of the grated Parmesan cheese. Mix well to combine.

Step 10

Turn the roasted eggplant shells cut-side up and place them in a baking dish. Fill each shell with the stuffing mixture, pressing it down gently to pack it in.

Step 11

Top each stuffed eggplant with a portion of the tomato sauce, spreading it evenly over the stuffing. Sprinkle the remaining Parmesan cheese on top.

Step 12

Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.

Step 13

Remove from the oven and let cool for 5 minutes before serving. Enjoy your stuffed eggplant!

Nutrition Facts

Serving size	(2264.8g)

Amount per serving	% Daily Value*
Calories	2662.5

Total Fat 150.9g	0%
Saturated Fat 55.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 401.1mg	0%
Sodium 5867.3mg	0%
Total Carbohydrate 201.1g	0%
Dietary Fiber 42.4g	0%
Total Sugars 54.1g
Protein 145.3g	0%

Vitamin D 0IU	0%
Calcium 1451.6mg	0%
Iron 20.7mg	0%
Potassium 3796.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.5%

Protein: 21.2%

Carbs: 29.3%