Ingredients
2
2 servings
- •0.25 cup bread crumbs
- •2 tablespoons vegetable oil, or more to taste
- •0.5 pound ground beef
- •1 small onion, chopped
- •1 clove garlic, chopped
- •1 eggplant, halved lengthwise and pulp scooped from peel leaving two shells
- •1 (14.5 ounce) can whole tomatoes with juice, divided
- •0.25 cup cooked rice
- •0.25 cup shredded Italian cheese blend
- •1 hard-boiled egg, diced
- •0.25 teaspoon dried basil
- •1 pinch salt and ground black pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Put bread crumbs in a bowl with enough water to cover; set aside to soak.
- Heat 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.
- Stir eggplant into ground beef mixture; cook and stir until eggplant is tender, about 5 minutes. Remove the skillet from heat and set aside to allow the mixture to cool.
- Drain excess water from bread crumbs and put in a large bowl; add ground beef mixture, half the tomatoes, rice, cheese, 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 the dish with aluminum foil.
- Bake in preheated oven for 20 minutes, remove foil, and continue baking until beginning to brown around the edges, about 10 minutes more.
Nutritional Facts
Per 2 servings
- Calories: 628
- Carbohydrate: 48g
- Fat: 36g
- Fiber: 13g
- Protein: 33g
- Sugar: 16g
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