Whole Eggplant Covered With Ground Beef

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Stuffed Eggplant

• Prep 30 min
• Total 1 60 minutes xx min
• Servings 4

Don't discount the eggplant! This underrated veggie turns downright succulent when cooked correctly and blimp with footing beef and veggies—it'due south a hearty, comforting and a delight to the taste buds. Herbs and pecorino Romano cheese add extra flavor and the toasted breadcrumbs add a satisfying crunch!

Ingredients

• 1 large eggplant
• iii tablespoons extra-virgin olive oil
• ane/2 teaspoon grey sea salt
• 1/4 teaspoon black pepper
• one/ii lb ground beefiness
• 1 onion, diced small (well-nigh i cup)
• ane ruddy bell pepper, diced pocket-sized (about 1 cup)
• 3 cloves garlic, finely chopped
• 1/2 cup chopped fresh parsley
• 1/2 loving cup chopped fresh basil leaves
• i 1/4 cups grated pecorino Romano cheese
• 1/ii loving cup Progresso™ manifestly panko crispy breadstuff crumbs
• 1 whole egg
• 2 small tomatoes, chopped

Make With

Progresso Breadcrumbs

Steps

• 1

  Heat oven to 350°F.

• 2

  Cut the eggplant in one-half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop eggplant that has been scooped out of the inside; place in saucepan, comprehend with water and boil until very soft, 10 to 12 minutes.

• 3

  Meanwhile, in a medium sauté pan, rut 1 tablespoon of the olive oil over medium oestrus. Salt and pepper the beef. Add together the seasoned ground beef to the pan, and sauté until all of its liquid is evaporated and the beef begins to brown slightly. Allow absurd briefly, and chop the cooked beefiness so that there are no large chunks of meat. In another medium sauté pan over medium heat, add together the remaining 2 tablespoons olive oil, and sauté the onion, pepper and garlic together in the oil.

• 4

  In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, i cup of the cheese, one/4 cup of the breadstuff crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly betwixt the two halves.

• five

  Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining ane/iv cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for l minutes. Permit cool briefly; slice widthwise and serve.

Tips from the Betty Crocker Kitchens

• tip 1

  Eggplant is from the nightshade family. While it'south ordinarily lumped in with vegetables, it's actually a fruit—a berry to exist exact.

• tip 2

  When purchasing eggplant, look for those that are heavy for their size with business firm, evenly colored and unblemished skin. Caps and stems should exist intact with no mold. Refrigerate eggplant in plastic numberless for up to v days. In that location are many varieties of eggplant and colors tin can range from purple to green to white to striated. For this recipe, yous'll want to use a world—sometimes as well called American—eggplant, which is large and pear-shaped.

• tip iii

  Eggplant can be bitter. Depending on how the eggplant is used is why some recipes propose salting the chopped pieces kickoff and letting sit in a colander for an hour to remove bitterness. Rinse the pieces under cold water to remove any saltiness and firmly squeeze dry. Be sure to dry pieces with paper towels before standing to cook.

• tip 4

  Stuffed eggplant is a classic Center Eastern dish and you can find riffs on it all through the region and into the Mediterranean—from ground beef stuffed eggplant to lamb stuffed eggplant to vegetarian versions stuffed with grains like couscous, at that place'southward seemingly an endless assortment of stuffed eggplant recipes in existence.

Nutrition

500 Calories, 29g Full Fat, 28g Poly peptide, 32g Total Carbohydrate, 10g Sugars

Diet Facts

Serving Size: 1 Serving

Calories

500

Calories from Fatty

260

Full Fat

29g

44%

Saturated Fat

10g

49%

Trans Fat

one/2g

Cholesterol

115mg

39%

Sodium

850mg

36%

Potassium

980mg

28%

Total Carbohydrate

32g

11%

Dietary Cobweb

9g

36%

Sugars

10g

Protein

28g

Vitamin A

60%

sixty%

Vitamin C

60%

60%

Calcium

40%

40%

Fe

20%

20%

Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 one/ii Vegetable; 0 Very Lean Meat; i ane/two Lean Meat; 0 Loftier-Fat Meat; 3 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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Source: https://www.bettycrocker.com/recipes/stuffed-eggplant/d48d7303-576b-43aa-880c-faecbd521e4a

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