Description
A delicious and nutritious eggplant casserole dish filled with ground meat and cheese.
Ingredients
Scale
- 2 medium eggplants
- 200 g of ground meat (beef or chicken)
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 cup of grated cheese
- 1 beaten egg
- Salt and pepper to taste
- Olive oil
- 1 teaspoon of oregano
- Bread crumbs for sprinkling
Instructions
- Preheat the oven to 180°C.
- Wash the eggplants and cut them in half lengthwise. Make cuts in the flesh and sprinkle with salt. Let them sit for 20 minutes to release water. Then rinse and dry with paper towels.
- In a large skillet, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
- Add the ground meat to the skillet and cook until well browned. Season with salt, pepper, and oregano.
- Remove the meat from the heat and let it cool slightly. Add the beaten egg and grated cheese, and mix well.
- Fill the eggplant halves with the meat and cheese mixture.
- Sprinkle bread crumbs on top of the stuffed eggplants.
- Place the eggplants on a baking tray and drizzle a bit of olive oil on top.
- Bake for 30-35 minutes or until the eggplants are tender and the top is golden brown.
Notes
- This dish can be made vegetarian by omitting the meat and adding more vegetables.
- Feel free to sprinkle additional herbs on top for extra flavor.
- Prep Time: 20
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 350
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: eggplant, casserole, healthy, Mediterranean cuisine, quick meal