Stuffed Eggplant with Ground Meat and Cheese

Cooking method

1. Step 1:

   

   How do you bake stuffed eggplant with ground meat and cheese? Gather your ingredients. I used one large eggplant, but two small ones work too. If you can, pick eggplants that are smooth and even in thickness so the halves look nice and bake evenly.

2. Step 2:

   

   Wash and dry the eggplant. Cut it in half lengthwise. Carefully scoop out some of the flesh without piercing the skin — a dessert spoon works well. Don't throw the flesh away; you'll use it in the filling.

3. Step 3:

   

   Salt the hollowed-out "boats" lightly. This draws out the bitterness these vegetables can have.

4. Step 4:

   

   Make the filling. Gather the ingredients for it. Use ground meat of any kind, homemade or store-bought. Add the bacon, garlic, and seasonings to taste. I skip the garlic myself, but some cooks will want it here.

5. Step 5:

   

   Salt the eggplant flesh and let it sit for 5 minutes. Drain off the juice it releases — the bitterness goes right along with it.

6. Step 6:

   

   Cut the tomato into small dice. You can peel it first if you like.

7. Step 7:

   

   Cut the bacon into small pieces too.

8. Step 8:

   

   And the same with the eggplant flesh.

9. Step 9:

   

   Wash the parsley (or any herbs you like), dry it, and chop finely.

10. Step 10:

    

    Grate the cheese on the coarse side of a box grater.

11. Step 11:

    

    Heat the vegetable oil in a skillet over medium heat and add the ground meat. Cook it for 5 minutes, stirring and breaking up any large clumps.

12. Step 12:

    

    Add the chopped eggplant flesh, bacon, tomato, and parsley to the meat.

13. Step 13:

    

    Mix everything and cook for about 5 more minutes. Season with salt and pepper at the end.

14. Step 14:

    

    Rinse the released juice off the eggplant boats and pat them dry. Brush them with vegetable oil inside and out. Line a baking sheet or dish with foil — it makes cleanup easier and keeps the eggplant from sticking.

15. Step 15:

    

    Fill the eggplant halves with the meat mixture.

16. Step 16:

    

    Brush the top of the filling with mayonnaise.

17. Step 17:

    

    Then sprinkle with grated cheese. Bake the eggplants in an oven preheated to 350°F (180°C) for 20–30 minutes, depending on the size of the boats, until golden on top. Serve hot. Enjoy!