Bolognese Stuffed Eggplants: A Juicy Twist on a Classic Comfort
Bolognese stuffed eggplants offer a delightful twist on traditional comfort food, combining rich flavors and healthy ingredients.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
Scale
- 2 medium eggplants
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup mozzarella cheese, shredded
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out the insides, leaving a 1/2-inch border.
- In a skillet, brown the ground beef with onions and garlic until cooked through.
- Add the crushed tomatoes, oregano, basil, salt, and pepper to the meat mixture. Simmer for about 10 minutes.
- Stuff the eggplant halves with the meat mixture, top with mozzarella cheese, and place in a baking dish.
- Bake for 25-30 minutes, or until the eggplants are tender and cheese is melted.
Notes
- For added flavor, consider using Italian sausage instead of ground beef.
- Leftover stuffing can be used in other dishes or served over pasta.
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg