Description
Prep time: 20 minutes Cook time: 45 minutes Total time: about 1 hour 5 minutes Servings: 4 (2 eggplant halves, serving 2 as a main course each) Course: Main dish Cuisine: American
Ingredients
Scale
- 2 medium eggplants
- 1 lb (450 g) ground beef
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 garlic cloves, minced
- 1/2 small onion, finely diced
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Slice the eggplants lengthwise and scoop out some of the flesh, leaving a sturdy shell. Chop the removed flesh and set aside.
- Brush the eggplant halves with olive oil, season lightly with salt and pepper, and place them cut-side up in a baking dish. Roast for 15 to 20 minutes, until slightly tender.
- Meanwhile, brown the ground beef in a skillet over medium heat. Add the diced onion and chopped eggplant flesh. Cook until the beef is browned and the vegetables soften. Drain excess grease if needed.
- Stir in the garlic, Worcestershire sauce, Italian seasoning, smoked paprika, garlic powder, and black pepper. Cook for another minute until fragrant. Fold in the crumbled bacon.
- Spoon the filling into each roasted eggplant shell. Top with the cheddar and Parmesan.
- Bake for 10 to 15 minutes, until the eggplant is tender, the cheese is melted and golden, and the beef filling reaches 160 degrees Fahrenheit (71 degrees Celsius).
- Sprinkle with fresh parsley and a little extra Parmesan. Serve hot.