Stuffed Eggplant with Tomato Sauce

Instructions

1. Step 1

   Preheat the oven to 200°C.

   Cookware: oven

2. Step 2

   Score the cut sides of the eggplants without piercing the skins. Brush with 1 tbsp (15 ml) olive oil, place cut-side up on a baking sheet, and roast until tender.

   Timer: 25 min (fixed)

   Ingredients used: 2.0 piece Eggplant, 15.0 ml Olive Oil

   Cookware: baking sheet, Chef Knife, cutting board, oven

3. Step 3

   Let the eggplants cool briefly, then scoop out and chop the flesh, leaving shells about 1 cm thick.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, cutting board, spoon

4. Step 4

   Heat 1 tbsp (15 ml) olive oil in a saucepan over medium heat. Cook the onion for 5 minutes, then add the garlic and cook for 1 minute.

   Timer: 6 min (fixed)

   Ingredients used: 2.0 piece Garlic, 15.0 ml Olive Oil, 1.0 piece Onion

   Cookware: saucepan, wooden spoon

5. Step 5

   Stir in the tomato passata, oregano, and ⅞ tsp (5 gr) salt. Simmer over low heat until slightly thickened.

   Timer: 15 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 5.0 gr Salt, 700.0 ml Tomato Passata

   Cookware: saucepan, wooden spoon

6. Step 6

   Heat the remaining 1 tbsp (15 ml) olive oil in a large skillet over medium heat. Add the beef and cook, breaking it apart, until browned with no visible pink.

   Timer: 8 min (fixed)

   Ingredients used: 450.0 gr Ground Beef, 15.0 ml Olive Oil

   Cookware: skillet, wooden spoon

7. Step 7

   Add the chopped eggplant flesh, ⅝ tsp (4 gr) salt, and black pepper to the beef. Cook over medium heat until excess moisture evaporates.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 4.0 gr Salt

   Cookware: skillet, wooden spoon

8. Step 8

   Transfer the beef mixture to a mixing bowl and let it cool slightly.

   Timer: 5 min (fixed)

   Cookware: mixing bowl

9. Step 9

   Mix the breadcrumbs, Parmesan, parsley, and beaten egg into the cooled beef mixture until evenly combined.

   Ingredients used: 60.0 gr Breadcrumb, 1.0 piece Egg, 50.0 gr Parmesan Cheese, 15.0 gr Parsley

   Cookware: mixing bowl, wooden spoon

10. Step 10

    Spread the tomato sauce in a baking dish. Fill the eggplant shells with the beef mixture, arrange them in the sauce, and top with the mozzarella.

    Ingredients used: 120.0 gr Mozzarella

    Cookware: baking dish, spoon

11. Step 11

    Bake at 200°C until the sauce bubbles, the cheese browns lightly, and the center of the filling reaches 74°C.

    Timer: 25 min (fixed)

    Cookware: instant-read thermometer, oven

12. Step 12

    Rest the stuffed eggplants before serving with the tomato sauce.

    Timer: 5 min (fixed)

    Cookware: baking dish