Savory Baked Eggplant with Meat Filling (Print version)

Tender baked eggplant boats filled with savory ground beef, tomato, herbs, breadcrumbs, and a golden cheese topping.

# Ingredients:

For the eggplant boats

01 - 2 medium eggplants, about 1 1/2 lb (680 g), halved lengthwise
02 - 2 tablespoons olive oil, divided
03 - 3/4 teaspoon kosher salt, divided
04 - 1/4 teaspoon black pepper

For the meat filling

05 - 8 oz (225 g) lean ground beef
06 - 1 small yellow onion, finely diced
07 - 3 cloves garlic, minced
08 - 1 tablespoon tomato paste
09 - 1 cup (240 ml) crushed tomatoes or marinara sauce, divided
10 - 1/2 teaspoon dried oregano
11 - 1/4 teaspoon smoked paprika
12 - 1/4 teaspoon red pepper flakes, optional
13 - 1/4 cup (15 g) panko breadcrumbs
14 - 2 tablespoons chopped fresh parsley

For the topping

15 - 1/3 cup (35 g) shredded mozzarella
16 - 2 tablespoons grated parmesan
17 - 1 tablespoon panko breadcrumbs
18 - 1 tablespoon chopped basil or parsley, for serving

# Instructions:

01 - Preheat the oven to 400°F (200°C). Line a rimmed baking dish or sheet pan with parchment.
02 - Score the cut sides of the eggplants in a shallow crosshatch. Brush with 1 tablespoon olive oil and season with 1/2 teaspoon salt and the pepper. Roast cut side down for 18-22 minutes, until the flesh is tender.
03 - Turn the eggplants cut side up and let them cool for a few minutes. Scoop out the soft centers, leaving a 1/2-inch border, then chop the scooped flesh.
04 - Warm the remaining 1 tablespoon olive oil in a skillet over medium heat. Cook the onion for 3 minutes, then add garlic and beef. Cook until the beef is browned, breaking it up as it cooks.
05 - Stir in tomato paste, 1/2 cup crushed tomatoes, oregano, paprika, red pepper flakes, chopped eggplant flesh, panko, parsley, and the remaining 1/4 teaspoon salt. Simmer for 3-5 minutes until thick and spoonable.
06 - Spread the remaining 1/2 cup crushed tomatoes in the baking dish. Set the eggplant shells on top and spoon the meat filling into each one. Top with mozzarella, parmesan, and 1 tablespoon panko.
07 - Bake for 15-18 minutes, until bubbling and golden. Broil for 1-2 minutes if you want more color. Rest for 5 minutes, then finish with basil or parsley.

# Good to know:

01 - Best served warm after a 5 minute rest.
02 - Ground beef should reach 160°F for food safety.
03 - Leftovers keep refrigerated for up to 3 days.

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