This post contains affiliate links. Please see our disclosure policy.
This isn’t just a Stuffed Eggplant recipe; it’s my Nonna’s stuffed eggplant recipe. Straight from the heart of Calabria. This is the kind of meal that feels like a hug. A recipe passed down from my Nonna to my mom, my mom to me, and me to you. A labour of love, these eggplants are stuffed with mixed meats, fresh herbs, homemade breadcrumbs, cheese and baked in a simple tomato sauce.
Eggplant week is a wrap!🍆 Yes an entire week was dedicated to the most underrated vegetable, and if you’ve been keeping up you know we recently made a classic Eggplant Parmigiana, Eggplant Meatballs, Eggplant Salad, Roasted Veggie Spread and now these stuffed eggplants.
😍 Why You’ll Love Stuffed Eggplant
Comfort food: warm and comforting, these stuffed eggplants will be a huge hit.
Delicious: tender eggplant combined with ground meats, fresh herbs, garlic and cheese make this recipe worth making.
Crowd-pleaser: stuffed eggplant can be made in advance, making it the perfect recipe to serve at your next get-together.
🗒 Ingredients You’ll Need To Make Stuffed Eggplant
Eggplants: the vessels that hold the filling. In addition, when cooked the eggplant becomes tender and flavourful.
Eggs: help to keep the shape of the stuffed eggplants.
Lean ground beef & ground pork: the combination of both ground meats create a very flavourful filling.
Tomato sauce: adds flavour and richness to the filling, and is used to pour over top of the eggplants before baking.
Mozzarella: provides a mildly cheesy flavour.
Pecorino romano: also adds a slightly nutty and cheesy flavour.
Baguette: used as the base ingredient of the breadcrumbs.
Italian parsley: used to add a bright, herbaceous flavour to the breadcrumbs.
Garlic cloves: adds a subtle spice and flavour.
👀 How To Make Stuffed Eggplant
- Prepare the eggplants: Fist, boil the eggplants for 10-15 minutes and then remove the flesh from the inside. Chop and set aside.
- Make the breadcrumbs: Secondly, combine the breadcrumb ingredients in a food processor and pulse.
- Prepare the filling: Next, add all of the ingredients to a mixing bowl and mix until well combined.
- Stuff the eggplants: Fill the eggplant shells with the mixture, pressing down with your fingertips or the back of a spoon.
- Bake: Uncovered for 40-50 minutes, or until bubbling and cooked through.
👉 Sammy’s tips
- After mixing the filling, fry a small amount in a saucepan to taste for additional seasoning.
🗒️ Variations & Substitutions
Breadcrumbs: opt for store-bought Italian seasoned breadcrumbs if you don’t make your own.
Meat: feel free to omit the beef or pork dependent of dietary restrictions and preferences.
🤝 Pairs Well With
🤔 FAQ’s
Firstly, you want the eggplants to be fresh looking. Secondly, choose eggplants that are firm and shiny. Lastly, I recommend choosing heavier eggplants because they are known to be more fresh, as they contain more moisture.
First, the eggplants are done when they are tender and the filling is cooked through and the tomato sauce is bubbling. Secondly, use a meat thermometer; ground beef and pork should be cooked to a minimum internal temperature of 160°F.
Certainly! I recommend Italian seasoned breadcrumbs.
We recommend freezing before baking. Once the recipe is assembled, cover with plastic wrap and freeze for up to 3 months. Remove from the freezer the day before serving and allow to thaw in the fridge. Finally, follow baking instructions.
While I haven’t tried alternative meat options feel free to use your preferance.
Yes! To begin with, the filling and sauce can be prepared a day in advance. Afterwards, you can assemble the dish and refrigerate for up 24 hours.
For example, a simple House Vinaigrette or roasted vegetables.
🍴 Leftovers? Lucky you.
Make ahead: Assemble as per recipe instructions, cover with aluminium foil and refrigerate for up to 24 hours. Once you are ready to bake, remove foil and bake as directed.
Storage: Store leftovers in an airtight container and refrigerate for up to 4 days.
Freeze: Before baking. Remove from the freezer the day before serving and allow to thaw in the fridge. Finally, follow baking instructions.
Reheating: Microwave for 30-45 seconds or bake in a 375 degree oven for 15-20 minutes.
👩🏻🍳 Hungry For More?
- Lemon Dill Salmon
- Easy Cabbage Rolls
- Yogurt Marinated Chicken
- Beef & Broccoli Stir Fry
- Best Chicken Marinade
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, and Pinterest! If you do make this recipe (or any recipe of mine) don’t forget to leave a review.
Stuffed Eggplant
Equipment
- 1 large pot
- 1 11x 3 baking dish or 2 smaller baking dishes
Ingredients
Filling
- 4 eggplants, tips removed, sliced horizontally
- 1½ lb lean ground beef
- 1/2 lb ground pork
- 3 eggs
- 2 cups tomato sauce
- 1½ cups mozzarella, shredded
- 1/4 cup pecorino romano, finely grated
- 1 tsp salt
- 1/4 tsp black pepper
Breadcrumbs
- 1/2 loaf day old baguette, ripped into larger pieces
- 1/4 cup fresh Italian parsley,
- 3 large garlic cloves,
Instructions
- Preheat the oven: 375 °F.
- Prepare the baking dish(s): To a large 11×13 baking dish or two smaller baking dishes, evenly spread 1/2 cup of the tomato sauce to the bottom.
- Prepare the eggplants: Bring a large pot of water to boil. Remove the tips of the eggplants, slice in half (horizontally) and boil for 12-15 minutes, or until the insides of the eggplant are very tender through-out. Remove the eggplants from the water, and allow to sit in a colander for 10-15 minutes, allowing them to cool down.Gently scoop out the flesh of the eggplants (ensuring you don't tear the skin) leaving the shell at least a quarter-inch to prevent it from breaking when you add the filling.Chop the flesh of the eggplants into small pieces and using paper towel, gently blot the eggplant removing as much moisture as you can.Lightly season the chopped eggplant with salt.Sammy's tip: if there are a lot of seeds, feel free to remove some.
- Make the breadcrumbs: To a food processor, add the baguette, fresh parsley and garlic cloves. Pulse until a breadcrumb consistency forms. *This should make about 2½ cups of breadcrumbs.
- Prepare the filling: To a large mixing bowl, combine the chopped eggplant, ground beef, ground pork, eggs, 1/2 cup of tomato sauce, half of the shredded mozzarella, half of the pecorino romano, breadcrumbs, salt and pepper.Using your hands, gently mix until well combined.
- Stuff the eggplants: Evenly fill the eggplant shells with the mixture, pressing down with your fingertips or the back of a spoon to create an even layer and place in the prepared baking dish(s).Top with the remaining 1 cup of tomato sauce.
- Bake: Uncovered for 40-50 minutes, or until bubbling and cooked through.During the last 10 minutes of cook time, add the remaining pecorino romano and mozzarella.Broil for 1-2 minutes, just until the top browns slightly.
- Garnish: With fresh basil, and enjoy!
Video
Notes
Meat: feel free to omit the beef or pork dependent of dietary restrictions and preferences.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
