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+ servings
Four stuffed eggplants in a baking pan.

Baked Stuffed Eggplant with Ground Beef Stuffing

Aromatic Baked Stuffed Eggplant with flavorful Ground Beef Stuffing is a perfect fall comfort dish. Not only are these eggplant boats every nutritionist's dream, they’re also incredibly tasty.
5 from 2 votes
Prep Time 30 mins
Cook Time 35 mins
Course Main Courses
Cuisine Bosnian
Servings 4
Calories 429 kcal


  • 2 eggplants medium
  • 2 tablespoons salt


  • 3 tablespoons oil
  • 1 onion peeled, diced small
  • 2 garlic cloves peeled, minced
  • 11-12 ounces ground beef
  • 1 red bell pepper medium, diced small
  • 1 carrot grated or minced
  • 2 tablespoons fresh parsley 2-3 teaspoons dried
  • Salt and pepper to taste
  • 1 tablespoon paprika
  • 3.5 ounces tomato sauce
  • 2 to matoes medium, peeled, diced big


  • Few strands of rosemary
  • Optional 2-3 ounces mozzarella (or another semi-soft cheese, grated)


  • Cut root ends off eggplants. Peel them completely, or in a striped pattern (see photo). Cut in half lengthwise. Scoop the insides to make eggplant ‘boats,’ however leave ⅓ of the insides (or more), and dice them, for the stuffing mix. Sprinkle boats with salt generously. Leave aside while you make the stuffing.*
  • Heat oven to 400°F (200°C). In a large pan heat oil over medium (1-2 minutes). Add onion and garlic and sauté while stirring (4-5 minutes).  Add ground beef and break it apart with a wooden spatula. When meat changes color (4-5 minutes), add bell pepper, carrot, eggplant insides, parsley, seasonings, and tomato sauce. Simmer and stir (3-4 minutes), then remove off heat.
  • Carefully squeeze each eggplant boat to get as much fluid out as is possible without ripping the boats apart. Stuff each with approximately ¼ of the stuffing. Place in an oiled baking pan. Top with diced tomatoes and fresh rosemary. Bake 25-30 minutes.*
  • Take out and sprinkle mozzarella on top. Return to warm, turned-off oven for 5 minutes. Serve alone or with rice.


Note for step 1: Salt causes eggplant ‘sweating’ the liquid out which helps get rid of eggplant bitterness.  For a vegetarian option (or if you prefer a greater veggie to meat ratio) keep more (or all) of eggplant insides for the stuffing mix. During the sweating, eggplant may darken a little bit.
Note for step 3: If you have stuffing left over, simply add it to the baking pan. Baking time might be less if your oven is on the hotter side.


Serving: 1of 4Sodium: 484mgSugar: 14.5gFiber: 12.9gCholesterol: 87mgCalories: 429kcalSaturated Fat: 5.6gFat: 20.3gProtein: 36.5gCarbohydrates: 28.6g
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