Stuffed Eggplant with Ground Beef and Melted Cheese
Eggplants generously filled with a savory ground beef stuffing, simmered with garlic, onion, and tomato sauce with Herbes de Provence, then baked under a golden layer of melted cheese. A complete, comforting dish full of character that transforms a simple vegetable into a Mediterranean feast.
🛒 Ingredients
4 servings
- 4 medium eggplants (about 9 oz each)
- 14 oz ground beef (15% fat)
- 3/4 cup plain tomato sauce
- 1 medium yellow onion, finely diced
- 3 cloves garlic, pressed
- 5 oz shredded cheese (Emmental or Gruyère)
- 1 oz grated Parmesan
- 2 tbsp olive oil, plus a drizzle for finishing
- 1 tsp Herbes de Provence
- 1 tsp sweet paprika
- Fine salt and freshly ground black pepper
Watch the original video
Watch on TikTokDirections
- 1
Preheat the oven to 375°F (convection). Wash and dry the eggplants thoroughly. Cut them in half lengthwise using a sharp knife.
- 2
Using a tablespoon, gently scoop out the flesh of each eggplant half, leaving a 1/2-inch border so the shells remain sturdy. Roughly chop the scooped-out flesh and set aside.
- 3
Place the eggplant shells cut-side up on an oiled baking sheet. Brush the insides with a drizzle of olive oil, lightly salt them, and bake for 15 minutes to precook and soften them.
- 4
Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the diced onion for 3 to 4 minutes until translucent.
- 5
Add the pressed garlic and the chopped eggplant flesh. Sauté for 5 minutes, stirring regularly, until the eggplant is tender and lightly browned.
- 6
Add the ground beef to the skillet. Cook over high heat, breaking it up with a fork until browned and cooked through, about 6 to 8 minutes.
- 7
Pour in the tomato sauce, add the Herbes de Provence, paprika, and season generously with salt and pepper. Simmer over low heat for 5 minutes to let the flavors meld and the mixture thicken slightly.
- 8
Remove the precooked eggplant shells from the oven. Fill each shell generously with the meat stuffing, packing it down slightly so it is evenly distributed and mounded.
- 9
Mix the shredded cheese and Parmesan together, then cover each stuffed eggplant with the cheese mixture. Finish with a drizzle of olive oil on top to help with browning.
- 10
Bake at 375°F for 35 to 45 minutes, until the eggplants are tender when pierced with a knife and the cheese is bubbly and golden. Let rest for 5 minutes before serving.
💡 Chef's Tip
To prevent the eggplant shells from becoming too soft and collapsing, lightly salt the inside of the hollowed shells and let them sit for 10 minutes before rinsing and drying. This step removes excess water and firms up the flesh, ensuring the stuffed eggplants hold their shape perfectly when coming out of the oven.
