Stuffed Eggplant

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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 427kcal

Ingredients

  • 1 large Eggplant sliced into ½ inch thick rounds (3 slices per portion)
  • 2 tbsp Extra-virgin olive oil
  • 1/2 lb Ground beef
  • 1/4 cup Red onion chopped
  • 2 cloves Garlic minced
  • 2 cups Mushrooms chopped small
  • 2 tsp All-purpose flour
  • 1 cup Beef broth
  • 1 tsp Fresh thyme
  • 2 Pita bread
  • Fresh parsley garnish

Sauce

  • 1 tbsp Butter
  • 2 tsp All-purpose flour
  • 1 cup Milk
  • 1/4 cup Parmesan cheese
US Customary - Metric

Instructions

  • Preheat the oven broiler on high.
  • Brush the eggplant on both sides with olive oil and season with salt and pepper. Place on a foil lined baking sheet under the broiler until golden brown and soft on both sides. Then set aside.
  • Heat a nonstick pan on medium heat. Add the ground beef, onions, garlic, and mushrooms. Saute while breaking up the meat into smaller pieces until it is no longer pink and the vegetables start to soften. Stir in the flour and cook for 1 minute. Stir in the broth and thyme. Mix well and simmer until the sauce mostly reduces and thickens. Season with salt and pepper to taste. Then set aside.
  • Sauce: Melt the butter in a sauce pan over medium heat. Whisk in the flour and mix well. Add the milk and whisk very well. Bring the sauce to simmer and cook until it's creamy and thick. Remove from the heat, whisk in the parmesan cheese. Whisk well until everything is completely incorporated. Season with in salt and pepper as needed.
  • Place a slice of eggplant on a foil lined baking sheet, top it with about 2 tablespoons of meat mixture, then another piece of eggplant, followed by 2 more tablespoons of the meat mixture, and finally top with a slice of eggplant. Spoon the sauce over top. Repeat this process for other portions.
  • Place underneath the broiler until the tops are nicely browned. (keep a close eye on them so they do not burn).
  • Warm the pita bread on both sides in a medium heat pan. Drizzle with olive oil if desired and cut into wedges.
  • Serve the eggplant with pita. Garnish with parsley.

Nutrition

Calories: 427kcal | Carbohydrates: 30g | Protein: 20g | Fat: 26g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 568mg | Potassium: 747mg | Fiber: 5g | Sugar: 9g | Vitamin A: 286IU | Vitamin C: 6mg | Calcium: 201mg | Iron: 2mg

Stuffed Eggplant

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 427 kcal

Ingredients
 
 

  • 1 large Eggplant sliced into ½ inch thick rounds (3 slices per portion)
  • 2 tbsp Extra-virgin olive oil
  • 1/2 lb Ground beef
  • 1/4 cup Red onion chopped
  • 2 cloves Garlic minced
  • 2 cups Mushrooms chopped small
  • 2 tsp All-purpose flour
  • 1 cup Beef broth
  • 1 tsp Fresh thyme
  • 2 Pita bread
  • Fresh parsley garnish

Sauce

  • 1 tbsp Butter
  • 2 tsp All-purpose flour
  • 1 cup Milk
  • 1/4 cup Parmesan cheese

Instructions
 

  • Preheat the oven broiler on high.
  • Brush the eggplant on both sides with olive oil and season with salt and pepper. Place on a foil lined baking sheet under the broiler until golden brown and soft on both sides. Then set aside.
  • Heat a nonstick pan on medium heat. Add the ground beef, onions, garlic, and mushrooms. Saute while breaking up the meat into smaller pieces until it is no longer pink and the vegetables start to soften. Stir in the flour and cook for 1 minute. Stir in the broth and thyme. Mix well and simmer until the sauce mostly reduces and thickens. Season with salt and pepper to taste. Then set aside.
  • Sauce: Melt the butter in a sauce pan over medium heat. Whisk in the flour and mix well. Add the milk and whisk very well. Bring the sauce to simmer and cook until it's creamy and thick. Remove from the heat, whisk in the parmesan cheese. Whisk well until everything is completely incorporated. Season with in salt and pepper as needed.
  • Place a slice of eggplant on a foil lined baking sheet, top it with about 2 tablespoons of meat mixture, then another piece of eggplant, followed by 2 more tablespoons of the meat mixture, and finally top with a slice of eggplant. Spoon the sauce over top. Repeat this process for other portions.
  • Place underneath the broiler until the tops are nicely browned. (keep a close eye on them so they do not burn).
  • Warm the pita bread on both sides in a medium heat pan. Drizzle with olive oil if desired and cut into wedges.
  • Serve the eggplant with pita. Garnish with parsley.

Nutrition

Calories: 427kcalCarbohydrates: 30gProtein: 20gFat: 26gSaturated Fat: 9gTrans Fat: 1gCholesterol: 58mgSodium: 568mgPotassium: 747mgFiber: 5gSugar: 9gVitamin A: 286IUVitamin C: 6mgCalcium: 201mgIron: 2mg
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