Stuffed eggplants are one of those dishes that look impressive but come together with almost no fuss. The eggplants roast until silky, then get filled with a juicy mixture of ground pork and beef simmered with onion, garlic, and canned tomatoes. A blanket of Parmesan melts over the top, and a shower of fresh parsley finishes it off.

For the filling, we use a mix of ground beef and pork, which is juicier than beef alone, along with a sofrito of onion and garlic. Canned tomatoes add a soft, flavorful texture, and grated cheese melts over the meat. If you like them even heartier, you can add a few spoonfuls of bechamel before the cheese.
For this recipe, we chose eggplants that aren't too large so each one can be served whole as a single portion and look great on the plate. If you prefer, or if yours are very big, you can cut them in half and serve one half per person, as is often done.
Ingredients for Stuffed Eggplant
This makes 2 servings.
- 2 eggplants (400 g)
- 2 tablespoons olive oil
- 70 g onion
- 1 garlic clove
- 200 g mixed ground meat (pork and beef)
- Salt
- Ground black pepper
- 200 g canned tomatoes
- 30 g grated Parmesan cheese
- 1 tablespoon chopped parsley

How to Make Stuffed Eggplant Step by Step
1. Roast the eggplants
Preheat the oven to 200 °C. Wash 2 eggplants and place them on a baking tray. Drizzle with 1 tablespoon of olive oil and roast for 30 minutes, turning them halfway through cooking.

2. Sauté the onion and garlic
Meanwhile, heat 1 tablespoon of oil in a skillet and sauté 70 g of chopped onion and 1 pressed garlic clove for 4 minutes over low heat.

3. Add the ground meat
Add 200 g of mixed ground meat and mix well. Season with salt and pepper to taste and cook for 5 minutes.

4. Stir in the tomatoes
Add 200 g of canned tomatoes, mix, and cook for 6 more minutes, until the tomatoes release their liquid.

5. Open the eggplants
Remove the eggplants from the oven, cut them in half lengthwise along the top without cutting all the way through, and open the slit outward so you can fill them.

6. Fill and bake again
Divide the meat among the eggplants, cover with 30 g of grated Parmesan cheese, and bake again for 10 to 14 minutes at 200 °C until the cheese is golden and bubbly.

7. Serve
Serve the stuffed eggplants fresh from the oven, garnished with 1 tablespoon of chopped parsley on top.

Tips for the Best Stuffed Eggplant
Choose the right size
Pick eggplants that aren't too large so you can serve one whole per person and they look great on the plate. If yours are big, cut them in half and serve one half per person instead.
Make the filling juicier
A mix of ground beef and pork is juicier than beef alone. For an even heartier version, add a few spoonfuls of bechamel over the meat before topping with cheese.
Get the cheese golden
Bake the filled eggplants at 200 °C for 10 to 14 minutes, just until the Parmesan is melted and gratinated. Keep an eye on them so the cheese doesn't burn.
| Prep time | 5 minutes |
|---|---|
| Cook time | 45 minutes |
| Total time | 50 minutes |
| Servings | 2 |
| Course | Main dish |
| Cuisine | International |
| Calories | 605 calories |
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Like a lot of home cooks, I like having a go-to lineup that covers cozy classics, dishes from around the world, and sweets that make everyone happy.
When a rich, indulgent craving hits, my picks are usually this La Viña Molten Cheesecake recipe, this elegant Original French Crème Brûlée recipe, or a decadent Chocolate Mousse Cake recipe. And whenever something fruity and comforting sounds good, this classic French Tarte Tatin recipe is the one I reach for.
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After years of testing and tweaking recipes in my own kitchen, I've come to believe the best dishes are built on simplicity, dependable techniques, and big flavor.
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