Beefy Stuffed Eggplant Parmesan
User Reviews
0.0
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
4
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Calories
425 kcal
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Course
Main Course
Beefy Stuffed Eggplant Parmesan
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This stuffed Eggplant Parmesan is so good! Filled with beefy goodness and chunky tomatoes in marinara sauce. Topped with Parmesan cheese that turns golden and crunchy after baking. A delightful meal for those who are in a low-carb or keto diet.
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Ingredients
- 3 small eggplant or 2 big
- 2 cups marinara sauce
- 2 Tablespoon olive oil
- 2 cloves garlic - minced
- 1 medium onion - chopped
- 150 grams ground beef
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon ground pepper
- 8 pieces cherry tomatoes - diced
- 1 small green bell pepper - chopped finely
- ¼ cup bread crumbs
- 1 cup shredded Parmesan
- fresh basil for garnishing
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Instructions
- Cut each eggplant into half, lengthwise. Scoop out the inner flesh leaving a thin layer making a shell or boat with the skin. Chop the scooped flesh into small cubes and set aside.
- Pour 1 cup of the marinara sauce to a baking dish and spread evenly. Arrange the eggplant shells on top, cut part facing up. Drizzle with some olive oil and sprinkle with some salt, ground pepper, and Italian seasoning. Bake at 200°C for 15 -20 minutes.
- In a skillet, heat olive oil over medium heat. Saute garlic and onions until tender and aromatic.
- Add ground beef. Brown while breaking up lumps with a spoon for 3 minutes. Stir in the chopped eggplant flesh and cook for another 2 minutes or until tender.
- Add the green bell pepper and the rest of marina sauce. Mix and let simmer for 2 minutes.
- Stir in diced tomatoes. Season with Italian seasoning, salt and ground pepper. Cook for another minute then remove from heat.
- Add the breadcrumbs and ¼ cup of shredded Parmesan and mix until well combined. Divide the filling into pre-baked eggplant boats.
- Sprinkle top with the remaining shredded Parmesan cheese. Bake at 180°C for another 15 minutes until cheese melts and turns golden.
- Remove from oven and garnish with basil before serving.
Nutrition Information
Show Details
Calories
425kcal
(21%)
Carbohydrates
37g
(12%)
Protein
22g
(44%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Cholesterol
48mg
(16%)
Sodium
1689mg
(70%)
Potassium
1410mg
(40%)
Fiber
13g
(52%)
Sugar
19g
(38%)
Vitamin A
895IU
(18%)
Vitamin C
34mg
(38%)
Calcium
360mg
(36%)
Iron
3.6mg
(20%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 37g | 12% |
| Protein | 22g | 44% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 48mg | 16% |
| Sodium | 1689mg | 70% |
| Potassium | 1410mg | 30% |
| Fiber | 13g | 52% |
| Sugar | 19g | 38% |
| Vitamin A | 895IU | 18% |
| Vitamin C | 34mg | 38% |
| Calcium | 360mg | 36% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
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