Cheesy Baked Eggplant with Ground Meat Filling

This cheesy baked eggplant dish combines rich flavors of roasted eggplant, savory ground meat, and gooey melted cheese. It’s an easy-to-make meal perfect for a family dinner or a special occasion. The eggplants are stuffed with a delicious meat mixture, then topped with a generous amount of cheese and baked to perfection. It’s comforting, hearty, and full of Mediterranean-inspired flavors.

Recipe: Cheesy Baked Eggplant with Meat Filling

Ingredients:

For the Eggplant:

• 3 medium eggplants, halved lengthwise
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Filling:

• 1 lb (450g) ground beef or lamb
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon cumin
• ½ teaspoon ground cinnamon (optional, for a Mediterranean touch)
• Salt and pepper to taste
• 2 tablespoons tomato paste
• ½ cup diced tomatoes (fresh or canned)
• 1 tablespoon fresh parsley, chopped (plus more for garnish)

For the Topping:

• 1½ cups shredded mozzarella cheese (or any melting cheese)
• ½ cup grated Parmesan cheese

Instructions:

1. Prepare the Eggplant:
   • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
   • Brush the cut sides of the halved eggplants with olive oil and sprinkle with salt and pepper.
   • Place the eggplant halves face down on the baking sheet and roast for 20-25 minutes, or until they are tender and golden.
2. Make the Filling:
   • While the eggplants are roasting, heat a pan over medium heat. Add a little oil and sauté the chopped onions and garlic until softened (about 3-4 minutes).
   • Add the ground meat and cook until browned. Season with paprika, cumin, cinnamon (if using), salt, and pepper.
   • Stir in the tomato paste and diced tomatoes, and let the mixture cook for another 5-7 minutes until well combined. Stir in chopped parsley and remove from heat.
3. Assemble the Dish:
   • Once the eggplants are roasted, remove them from the oven and carefully scoop out some of the flesh to create a cavity for the filling.
   • Fill each eggplant half with the prepared meat mixture.
   • Top generously with shredded mozzarella and Parmesan cheese.
4. Bake the Stuffed Eggplants:
   • Lower the oven temperature to 375°F (190°C) and bake the stuffed eggplants for 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.
5. Serve:
   • Garnish with extra fresh parsley and serve the cheesy baked eggplant hot. It pairs well with a side of rice, salad, or crusty bread.

Enjoy this cheesy and savory eggplant dish that’s sure to impress!

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