Italian stuffed eggplant

Italian stuffed eggplant features roasted eggplant shells filled with a savory mixture of ground beef, brown rice, and seasoned pasta sauce, topped with crumbled feta cheese. This hearty dish blends rich Mediterranean flavours and is perfect for family dinners or occasions.

30 Jan 2026
Cook time 40 min
Prep time 25 min

Ingredients:

3 eggplant
2 tbsp olive oil
1 cup brown rice
1 onion
2 garlic cloves
18 oz ground beef (80/20%)
2 cups pasta sauce
1/3 cup feta cheese

Italian stuffed eggplant is a delicious and hearty dish that combines the rich flavors of eggplant, ground beef, and pasta sauce, all topped with tangy feta cheese. This recipe is perfect for a comforting family dinner or a special occasion meal.

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).

2. Prepare the Eggplants:
- Cut each eggplant in half lengthwise.
- Using a spoon, carefully scoop out the flesh, leaving about 1/2-inch thick shell. Reserve the scooped-out flesh and chop it finely.
- Brush the inside of the eggplant shells with 1 tablespoon of olive oil. Place them on a baking sheet, cut side up, and bake in the preheated oven for about 20 minutes or until they are just tender. Remove from the oven and set aside.

3. Cook the Brown Rice:
- While the eggplant is baking, cook the brown rice according to the package instructions. Set aside once cooked.

4. Prepare the Filling:
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until translucent, about 5-7 minutes.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Add the ground beef to the skillet and cook until browned, breaking it up into small pieces as it cooks.
- Stir in the chopped eggplant flesh and continue to cook until it is soft and tender, about 5 minutes.
- Stir in the cooked brown rice and pasta sauce, mixing well to combine. Allow the mixture to simmer for a few minutes until heated through. Season with salt and pepper to taste, if desired.

5. Stuff the Eggplants:
- Spoon the beef and rice mixture into the eggplant shells, pressing down lightly to pack the filling.
- Place the stuffed eggplants back on the baking sheet.

6. Bake:
- Sprinkle the stuffed eggplants with crumbled feta cheese.
- Bake in the preheated oven for an additional 15-20 minutes, or until the eggplants are heated through and the feta cheese is melted and slightly golden.

7. Serve:
- Remove the stuffed eggplants from the oven and let them cool slightly before serving.
- Enjoy your Italian stuffed eggplants as a delicious and hearty main dish!

Enjoy your flavorful Italian stuffed eggplant! This dish is sure to impress with its well-balanced mix of savory ingredients and the creamy tang of feta cheese. Serve it hot and savor every bite with family and friends.

Italian stuffed eggplant FAQ:

What is the total baking time for the stuffed eggplants?

The total baking time is approximately 35-40 minutes. First, bake the eggplant shells for 20 minutes at 375°F (190°C), then stuff them and bake again for an additional 15-20 minutes.

Can I use a different type of cheese instead of feta?

Yes, you can substitute feta with other cheeses such as mozzarella or goat cheese for a different flavor and texture. Just ensure that the cheese can melt or blend well with the dish.

How can I store leftover stuffed eggplants?

Store leftover stuffed eggplants in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.

What can I substitute for brown rice in this recipe?

You can replace brown rice with quinoa, white rice, or even cooked lentils if you prefer a gluten-free or different grain option.

How do I know when the eggplants are done cooking?

The eggplants should be tender when pierced with a fork and the filling should be heated through and the feta cheese slightly golden. This typically takes about 15-20 minutes after stuffing.

Tips:

- Choose eggplants that are firm and have shiny, smooth skin for the best results.

- Cook the brown rice ahead of time and let it cool before mixing with other ingredients.

- To remove some of the bitterness of the eggplant, sprinkle the cut halves with salt and let them sit for about 20 minutes. Rinse and pat dry before proceeding with the recipe.

- For a vegetarian version, replace ground beef with a mix of mushrooms and lentils.

- Use a good quality pasta sauce to enhance the overall flavor of the dish.

- After stuffing the eggplants, place them in a baking dish and cover with foil to prevent the tops from drying out during baking.

Nutrition per serving

6 Servings
Calories 480kcal
Protein 22g
Carbohydrates 50g
Fiber 9g
Sugar 12g
Fat 27g

Italian stuffed eggplant