Tender roasted eggplant halves loaded with savory seasoned beef, rich tomato sauce, and a blanket of bubbly golden mozzarella — this Cheesy Stuffed Eggplant with Beef & Mozzarella is comfort food at its finest. It’s hearty, low-carb, and satisfying enough for the whole family, yet simple enough for a weeknight dinner. One bite of that melty cheese pull and you’ll be hooked.
Why You’ll Love This Recipe
- Hearty and filling — a complete meal in one dish
- Naturally low-carb and gluten-free
- That irresistible golden, bubbly mozzarella top
- Great for meal prep — reheats beautifully
Ingredients
Serves 4.
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- 2 large eggplants, halved lengthwise
- 1 lb ground beef (80/20)
- 1 cup marinara or crushed tomatoes
- 2 cups shredded mozzarella, divided
- 1/2 cup grated parmesan
- 3 cloves garlic, minced
- 1 small onion, diced
- 2 tbsp olive oil, plus more for brushing
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Scoop out the flesh of the eggplant halves, leaving about a 1/2-inch shell. Chop the scooped flesh and set aside. Brush the shells with olive oil, season with salt, and place cut-side up on a baking sheet.
- Roast the empty shells for 15 minutes until just tender. Remove and set aside.
- Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-high heat. Sauté the onion for 3 minutes, then add the garlic and chopped eggplant flesh; cook 4–5 minutes until soft.
- Add the ground beef, breaking it apart, and cook until browned, about 6–7 minutes. Drain excess fat.
- Stir in the marinara, Italian seasoning, salt, and pepper. Simmer 5 minutes, then stir in 1 cup of the mozzarella and the parmesan until melted.
- Spoon the beef mixture generously into each roasted eggplant shell. Top with the remaining 1 cup mozzarella.
- Bake 15–20 minutes until the cheese is melted, bubbly, and golden. Garnish with fresh basil or parsley and serve hot.
Tips for the Best Stuffed Eggplant
- Choose firm, heavy eggplants with shiny skin — they hold their shape best.
- Salt the scooped shells and let them sit 10 minutes, then pat dry, to draw out any bitterness.
- Don’t skip pre-roasting the shells — it guarantees tender, never soggy, eggplant.
- Broil for the last 2 minutes if you want an extra-golden cheese top.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 12–15 minutes until hot and the cheese re-melts. Freezing is not recommended, as the eggplant can turn watery.
Nutrition
Estimated per serving (1 stuffed half): about 480 calories, 32g protein, 12g carbs, 34g fat. Contains dairy.
