Ingredients with Measurements:
- 2 large eggplants
- 1 lb ground beef
- 1 cup cooked quinoa
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- Olive oil, for cooking
Special equipment needed:
- Large baking dish
- Medium skillet
- Mixing bowl
- Spoon or spatula
- Knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch border. Reserve the flesh and set the eggplant halves aside.
3. In a medium skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
4. Add the reserved eggplant flesh, cooked quinoa, chopped onion, minced garlic, dried oregano, dried basil, salt, and pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the eggplant is tender.
5. Remove the skillet from the heat and stir in the chopped fresh basil and parsley.
6. Stuff the eggplant halves with the beef and eggplant mixture.
7. In a mixing bowl, combine the crushed tomatoes with the grated Parmesan cheese. Pour the tomato mixture over the stuffed eggplants.
8. Sprinkle the shredded mozzarella cheese over the top.
9. Drizzle some olive oil over the top of the cheese.
10. Bake the stuffed eggplants for 35-40 minutes, or until the cheese is melted and bubbly.
11. Let the stuffed eggplants cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 529
Fat: 28g
Carbohydrates: 32g
Protein: 39g
Sodium: 1227mg
Fiber: 10g
Sugar: 14g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Quinoa can be substituted with cooked rice or couscous.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Mozzarella cheese can be substituted with provolone cheese.
Variations:
- Add chopped bell peppers or mushrooms to the beef and eggplant mixture.
- Use zucchini instead of eggplant.
- Make it vegetarian by omitting the ground beef and adding more quinoa or vegetables.
Tips and tricks:
- Make sure to scoop out the eggplant flesh carefully to avoid breaking the eggplant halves.
- Use a spoon or spatula to stuff the eggplant halves with the beef and eggplant mixture.
- Use fresh herbs for the best flavor.
- Let the stuffed eggplants cool for a few minutes before serving to avoid burning your mouth.
Storage instructions:
Store any leftover stuffed eggplants in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the stuffed eggplants, place them in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffed eggplants on a large platter with some fresh basil leaves on top.
Garnishes:
Garnish the stuffed eggplants with some chopped fresh parsley or basil.
Pairings:
Serve the stuffed eggplants with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant halves are too thin, they may break when you scoop out the flesh. Choose eggplants that are large and round for the best results.
- If the tomato sauce is too thick, add a little bit of water to thin it out.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to avoid any foodborne illnesses.
Food history:
Eggplant Parmesan is a traditional Italian dish that originated in the southern region of Campania.
Flavor profiles:
Savory, cheesy, and slightly sweet.
Serving suggestions:
Serve the stuffed eggplants as a main dish for dinner.
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Region: Italian