Cheesy Beef-Stuffed Eggplant Boats
Tender roasted eggplant halves filled with a savory ground beef mixture, aromatic garlic and onions, and topped with melted cheese—this comforting dish is packed with flavor and perfect for a satisfying family dinner.
Ingredients
2 medium eggplants
1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, minced
1 pound (450 g) ground beef
1 cup tomato sauce
1 tablespoon tomato paste
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon paprika
Salt and black pepper, to taste
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants in half lengthwise. Scoop out the flesh, leaving about a 1/2-inch border to create boats. Chop the removed flesh and set aside.
Brush the eggplant halves lightly with olive oil and place them on a baking sheet. Bake for 15 minutes until slightly tender.
Meanwhile, heat the remaining olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat.
Stir in the chopped eggplant flesh, tomato sauce, tomato paste, oregano, basil, paprika, salt, and black pepper.
Simmer for 8–10 minutes, until the mixture thickens and the eggplant is tender.
Spoon the beef mixture evenly into the roasted eggplant shells.
Top with mozzarella and Parmesan cheese.
Return to the oven and bake for 15–20 minutes, until the cheese is melted, bubbly, and lightly golden.
Garnish with fresh parsley before serving.
Serving Suggestions
Serve hot with a crisp green salad, garlic bread, or fluffy rice for a complete and delicious meal.
Tips
For extra flavor, add a pinch of red pepper flakes.
Swap mozzarella for feta or cheddar for a different cheesy twist.
This dish can be prepared ahead of time and baked just before serving.
