A great alternative for dinner on a weekday is stuffed eggplant with parmesan mixed with ground beef. These mouthwatering eggplants are covered with two kinds of cheese and packed with minced beef. Are you a fan of eggplant? If so, you need to go through each of our eggplant recipes as we have a number of them. Our website offers everything from eggplant caponata and moussaka to savory dishes like Cheese Stuffed Eggplant Meatballs and Karniyarik Turkish Stuffed Eggplant. Our favorite meal is what we're serving today. You'll agree that this eggplant parmesan dish is a classic. When I cook, stuffed eggplant is one of my favorite techniques. A common meal in the Middle East and the Mediterranean is stuffed eggplant, which is filled with a variety of ingredients. The eggplant dish I'm about to share with you today draws flavor from Mediterranean flavors. 
You can easily add extra vegetables to your family's weekly dinners by making vegetable stuffing. We enjoy stuffed peppers and this recipe for stuffed acorn squash, but one of our favorite supper meals is stuffed eggplant parmesan since it can be prepared ahead of time and reheated as required. It has a reduced carbohydrate content, is gluten-free, and looks good. There are several ways to prepare eggplants, including filling them with a delectable combination of meat and vegetables. Eggplants are excellent summer vegetables. WHY IS THIS PARMESAN-STUFFED EGGPLANT A WINNER? Usually, to make filled eggplants, you roast the eggplants in the oven and then stuff them with a mixture. The flesh of the eggplant is removed and cooked into the filling with ground beef before being stuffed with the filling and baked in the oven. As a consequence, cooking takes less time and there are fewer dishes to wash. For two reasons, I like filling eggplants before baking them: First, they will display better since they will keep their form longer. Second, eggplant is combined with the filling's ingredients to make it even more flavorful. A RECIPE FOR BAKED STUFFED EGGPLANT To make filled eggplant parmesan, follow these few easy steps: To prepare eggplants, rinse them and pat them dry with a paper towel. Each eggplant should be cut lengthwise in half, and the center flesh should be scooped out with a spoon. Set aside the eggplant pieces that have been hollowed out. Cut the eggplant flesh that has been removed to make the filling. Prepare the filler by doing the following actions: Start by browning chopped onion and garlic in a skillet on medium heat. For sautéing, you may choose between using vegetable or olive oil. 
Brown the ground meat in a skillet. While the ground beef cooks, chop it into smaller pieces. When the chopped red bell pepper and eggplant flesh are tender, the beef combination is done. Mix the spices, tomato paste, and water in a bowl. Cooking for a few minutes will enable the flavors to converge. Bake the eggplants after stuffing them with the ground beef mixture: Using a spoon, put the ground beef filling into the eggplants. Bake eggplants for a full hour at 400 degrees Fahrenheit. Under the broiler, melt the cheese; sprinkle parmesan and mozzarella on top. Can this recipe for Stuffed Eggplant Parmesan be made in advance? This dish may be easily frozen and made in advance. It will taste better than freezing raw eggplants, so prepare the whole dish minus the cheese and freeze it. Before adding the cooled eggplant parmesan to the other filled eggplants in a casserole dish, let it cool fully. Packaging consists of three layers of plastic wrap and one layer of aluminum foil. Keep frozen for a maximum of two months. The frozen dish should be taken out of the freezer and let defrost at room temperature. Set the oven to 350°F and let it rest on the counter for 30 minutes. Bake the dish for 40 minutes, or until it is soft and fully cooked, with a loose cover of aluminum foil. WHAT MAKES A GOOD SERVING WITH STUFFED EGGPLANT? For celebrations or weekday meals, this eggplant dish is perfect. Fresh salads like Mediterranean salad, cucumber tomato avocado salad, and plain tomato salad go incredibly well with it. You may also serve this meal with crusty bread, such as sourdough. NOTES AND RECOMMENDATIONS FOR MAKING BAKED STUFFED EGGPLANT PARMESAN Italian tiny, meaty eggplants are perfect for this dish because of their size and consistency. Globe eggplants may also be used to make this dish. Chinese eggplants are not advised owing to their small size and lack of meatiness. 
There is no need to peel or season these baked-filled eggplants since they will be roasted. The cooking time may vary depending on the size of the eggplants, so check them after 25 minutes. The eggplant is thoroughly cooked when a knife can be inserted into it without resistance. Reheat the eggplant in the oven for 10 minutes if necessary to finish roasting it. More eggplants or other veggies like carrots and mushrooms may be used in lieu of ground beef in a vegetarian eggplant parmesan recipe. It is preferable to purchase a block of parmesan cheese and crush it yourself as opposed to purchasing parmesan that has already been grated. You might request assistance from a store clerk working in the cheese section in selecting a premium parmesan cheese. 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
- 400 degrees Fahrenheit should be the setting for the oven. Put parchment paper on a baking pan.
- Cut the eggplants in half lengthwise, scoop out the center, and chop the flesh into tiny pieces. Place aside.
- The onion and garlic should be cooked in olive oil until they are transparent in a big pan over medium heat. Heat the ground beef after adding it until it becomes brown. While cooking, chop it into little pieces using a spatula.
- Include the meat of the red pepper and eggplant.
- Add spices like salt, pepper, and turmeric. Cook, often stirring, for 7 to 10 minutes until the flavors are combined.
- Cook for 10 minutes after adding water and tomato paste.
- Bake the filled eggplants in the oven for 25 to 30 minutes, or until tender.
- Top the eggplants with mozzarella and Parmesan cheese. The cheese should be broiled for 3 to 5 minutes, or until melted.