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Baked Eggplant with Ground Beef

Toni Sortino Camden

"My grandmother made the best eggplant. I hope you enjoy."
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Ingredients

1 h 5 m servings 628 cals
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 628 kcal
  • 31%
  • Fat:
  • 35.5 g
  • 55%
  • Carbs:
  • 48.1g
  • 16%
  • Protein:
  • 33 g
  • 66%
  • Cholesterol:
  • 188 mg
  • 63%
  • Sodium:
  • 773 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Put bread crumbs in a bowl with enough water to cover; set aside to soak.
  3. Heat vegetable oil in a large skillet. Cook and stir ground beef, onion, and garlic in hot oil until the beef is completely browned and no large chunks remain, 7 to 10 minutes.
  4. Stir eggplant into ground beef mixture; cook and stir until eggplant is tender, about 5 minutes. Remove skillet from heat and set aside to allow mixture to cool.
  5. Drain excess water from bread crumbs and dump into a large bowl; add ground beef mixture, half the tomatoes, rice, Italian cheese blend, egg, and basil. Stir the mixture until ingredients are evenly mixed, adding more liquid from the tomatoes if too dry; season with salt and pepper. Fill the eggplant shells with the mixture and put into a large baking dish. Top with remaining tomatoes and cover dish with aluminum foil.
  6. Bake in preheated oven for 20 minutes, remove foil, and continue baking until beginning to brown around the edges, about 10 minutes more.

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Reviews

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

Very good and easy to make-yes more seasonings are necessary. But overall delicious!

Most helpful critical review

I followed the recipe except for the hard boiled egg and it was disappointing. Pretty much tasteless.

Most helpful
Most positive
Least positive
Newest

Very good and easy to make-yes more seasonings are necessary. But overall delicious!

This recipe fit right in with the meal plan my husband and I are eating. It was very very good, but I did add a little more seasonings to it, as we like more flavor. I added the cheese blend at ...

ery good recipe that I ended up grilling outside. I didn't add egg to my recipe and top it off with some Parmesan cheese.

Fabulous! Great idea! Served with a kale-feta-pinenut salad. I used leftover taco salad meat/olive/tomato with spanish rice and mixed together with the eggplant. Served for my family of 7. Mom l...

We stuck to the recipe and loved the flavor. About the only negative is that the eggplant didn't give the amount of pulp that I expected. The result was a very tasty dish that was kind of overba...

I followed the recipe except for the hard boiled egg and it was disappointing. Pretty much tasteless.