Stuffed Eggplant Parmesan With Ground Beef

Gather the ingredients. The Spruce Heat the oven to 350 F (180 C/Gas 4). Trim ends from eggplant and halve lengthwise. The Spruce Hollow out inside of eggplant, leaving a sturdy shell for stuffing. The Spruce Place the shells in a foil-lined baking pan and set aside. The Spruce Dice the eggplant you removed from the shells. The Spruce Heat the vegetable oil in a large skillet over medium heat. Add the reserved diced eggplant and sauté until soft. The Spruce Remove with a slotted spoon to paper towels to drain. The Spruce Add the ground beef to skillet; cook while breaking up. The Spruce Add garlic to the skillet and sauté for about 1 minute longer. The Spruce Stir in tomatoes, tomato paste, salt, and pepper. Simmer, stirring frequently, for about 15 minutes. The Spruce Add the bread crumbs, Parmesan cheese, and sautéed eggplant to the sauce mixture and stir to blend. The Spruce Spoon the sauce mixture into the eggplant shells. The Spruce Cut the mozzarella cheese slices into triangles and arrange on top of eggplant halves, or top the eggplant with shredded mozzarella cheese. The Spruce Bake stuffed eggplant Parmesan in the preheated oven for about 25 minutes. The Spruce To serve, place eggplant halves on a bed of cooked buttered green beans or spaghetti squash. Or serve the stuffed eggplant on heated marinara sauce with cooked spaghetti. The Spruce Enjoy!