Stuffed Eggplants with Ground Beef and Cheese (Oven-Baked, Hearty, and Simple)
Stuffed eggplants are halved eggplants hollowed out and filled with a seasoned ground beef mixture, then baked until tender and finished with melted cheese. This version is different from saucier, tomato-heavy stuffed vegetables because it focuses on a well-seasoned, juicy meat filling and a simple oven bake. It’s the kind of comforting, hearty dinner you can make year-round—especially when you want something warm and satisfying without standing over the stove.
This recipe is based on my YouTube video for aubergines farcies, with a few adjustments since publication to make the proportions clearer and the texture more reliable (especially if your ground beef is lean). The method stays true to the video: build a flavorful meat mixture, hollow the eggplants, and bake everything together so the potatoes soak up the good juices.
What makes these stuffed eggplants different
Stuffed eggplant can go in a lot of directions: creamy béchamel versions, saucy tomato casserole versions, or Mediterranean-style versions with rice and herbs. This one is a meat-forward, oven-baked comfort dish—closer in spirit to a baked stuffed pepper, but with eggplant that turns silky and rich once roasted.
It also sits in a different lane than an Italian-style baked eggplant dish like eggplant parm: if you’re looking for layered cheese-and-sauce comfort, the eggplant parmigiana route is a different intent entirely. For that style, see eggplant parmigiana (parmigiana di melanzane): https://www.micheldumas.com/en/eggplant-parmigiana-parmigiana-di-melanzane/
If you want a baked eggplant casserole with béchamel, potatoes, and a more structured “sliceable” result, that’s also a separate lane—more like moussaka. For that style, see authentic Greek moussaka with eggplant, potatoes, and creamy béchamel: https://www.micheldumas.com/en/authentic-greek-moussaka-recipe-with-eggplant-potatoes-and-creamy-bechamel/
This stuffed eggplant recipe is for nights when you want:
- A hearty, protein-rich main dish
- A full meal in one pan (stuffed eggplant + roasted potatoes)
- A simple bake that doesn’t rely on a long sauce simmer
Ingredients and proportions
Eggplant is naturally watery, and ground beef can turn dry if it’s too lean or if the filling is under-seasoned. In the original video-style method, the filling is mixed raw and bakes inside the eggplant. That can work beautifully—if the proportions are right.
These adjustments help the recipe land consistently:
- A small amount of breadcrumbs keeps the filling tender and less compact.
- A measured amount of salt prevents blandness (a common issue in large meat mixtures).
- A touch of tomato paste is optional but adds depth and balance without turning it into a tomato sauce recipe.
If you prefer the pure “meat + herbs” approach, you can skip the tomato paste and still get a great result.
Step-by-step: Stuffed eggplants in the oven
1) Prep the oven and pan
Preheat the oven to 350°F.
Choose a large roasting pan or deep baking dish that can hold:
- 8 eggplant halves
- potatoes and eggplant flesh around them
A deeper dish helps catch juices and prevents drying.
2) Hollow the eggplants (without tearing them)
Slice 4 medium eggplants in half lengthwise.
With a small knife, score the flesh about 1/2 inch from the skin (do not cut through the skin). Use a spoon to scoop out the flesh, leaving a sturdy shell. Chop the scooped eggplant flesh roughly—this will roast alongside the potatoes.
Sprinkle the eggplant shells lightly with salt and let them sit while you prep everything else. This is not a long “degorge” step—just enough to season and help the eggplant roast evenly.
3) Prep the potatoes and eggplant flesh
Peel (or leave unpeeled) 4–5 medium Yukon Gold potatoes, then cut into small chunks (about 3/4 inch). Add the chopped eggplant flesh to the pan.
Toss potatoes + eggplant flesh with:
- olive oil
- salt
- black pepper
Spread into an even layer to create a bed for the stuffed eggplants.
If you love roasted potato sides, a separate classic direction is Lyonnaise potatoes (French sautéed potatoes), which has a completely different intent and texture than this roast-in-pan method: https://www.micheldumas.com/en/lyonnaise-potatoes-french-sauteed-potatoes/
4) Make the meat filling
In a large bowl, combine:
- ground beef
- finely chopped onion
- minced garlic
- chopped parsley
- eggs
- spices
- breadcrumbs (optional but recommended)
Mix until just combined—don’t overwork it, or it can turn dense.
Seasoning matters here. For a large batch like this, measured salt is the difference between “good” and “wow.”
5) Oil the eggplant shells and fill them generously
Brush the inside of each eggplant shell with olive oil.
Pack the filling into each shell and smooth the top. Don’t press it rock-hard; you want it snug, but not compressed.
Place the stuffed eggplants on top of the potato mixture.
6) Bake, then add cheese near the end
Bake at 350°F for 35 minutes.
Remove from the oven and top each stuffed eggplant with shredded cheese.
Return to the oven for 5 minutes, then add a little more cheese if you like and bake 5 minutes more (or until melted and bubbling).
Total bake time: about 45 minutes.
7) Check doneness the right way
The filling should reach 165°F in the center (a safe internal temperature for ground meat). Eggplant should be soft and tender when pierced with a knife.
Let rest 5–10 minutes before serving. The filling firms slightly, and the juices settle into the potatoes.
Substitutions
Ground meat options
- Ground turkey works if you add a little more olive oil or a splash of milk to keep it moist.
- Ground lamb is incredible with cumin, but it becomes richer and more intense.
If you’re in the mood for a different beef-forward comfort dinner, weeknight beef ragout (beef stew) is a separate “slow comfort” intent: https://www.micheldumas.com/en/weeknight-beef-ragout-beef-stew/
Breadcrumbs alternatives
- Crushed crackers
- Panko (same amount)
- Fresh bread crumbs
If you want a classic bread-based technique direction, a different intent is classic bread stuffing with bacon: https://www.micheldumas.com/en/classic-bread-stuffing-with-bacon/
Cheese choices
- Mozzarella: stretchy melt
- Cheddar: sharper taste
- Gruyère: nutty and classic
- A mixed blend: best of both worlds
Spices and herbs
- No cumin? Use paprika + a pinch of chili flakes.
- No herbes de Provence? Use Italian seasoning.
- Parsley can be swapped for cilantro (different vibe).
Potato alternatives
- Sweet potatoes work, but they change the flavor balance.
- Cauliflower florets work if you want a lighter side in the pan.
For a creamy baked potato comfort lane (very different intent), traditional gratin dauphinois is the classic: https://www.micheldumas.com/en/traditional-gratin-dauphinois-recipe/
FAQ
Why add breadcrumbs if the video version doesn’t?
Breadcrumbs make the filling more tender and less compact, especially if the beef is lean. If you use higher-fat ground beef, you can reduce or skip them.
Can I make stuffed eggplants ahead of time?
Yes. Assemble the stuffed eggplants and keep them covered in the fridge up to 24 hours. Bake when ready (add 5–10 minutes if starting cold).
Can I freeze stuffed eggplants?
They freeze well after baking. Cool completely, wrap tightly, and freeze. Reheat covered at 350°F until hot, then uncover briefly to re-melt the cheese.
How do I prevent watery eggplants?
Eggplant releases moisture as it roasts. Keeping potatoes in the pan helps absorb juices. Also, don’t over-salt the eggplant shells; a light sprinkle is enough.
My filling feels dry—what happened?
Common causes:
- Very lean beef
- Overmixing
- Not enough salt (it impacts perceived juiciness)
- Baking too long
Adding breadcrumbs and choosing 80/20 beef (or adding a little olive oil) fixes this.
Is this recipe healthy?
It’s a hearty comfort dish with a solid protein base and vegetables. Eggplant is naturally light, but the overall richness depends on beef fat percentage and cheese amount.
What to serve with / Suggested posts
For a full dinner spread, these pair well with stuffed eggplants:
- Homemade ranch dressing (fresh and easy) for a simple salad on the side: https://www.micheldumas.com/en/homemade-ranch-dressing-fresh-and-easy/
- Homemade Greek salad (easy recipe) for a bright, crunchy contrast: https://www.micheldumas.com/en/homemade-greek-salad-easy-recipe/
- Traditional homemade pot-au-feu if you want a deep French comfort-food weekend menu (different intent, but same cozy vibe): https://www.micheldumas.com/en/traditional-homemade-pot-au-feu/
- Homemade bolognese sauce (authentic recipe) if you’re building a “family comfort classics” dinner rotation: https://www.micheldumas.com/en/homemade-bolognese-sauce-authentic-recipe/
- Hearty chili con carne in homemade tortilla bowls for another big, satisfying, protein-forward dinner idea: https://www.micheldumas.com/en/hearty-chili-con-carne-in-homemade-tortilla-bowls/
- Steak sandwich (a hearty and fail-proof feast) for a separate beef dinner lane when you want something fast and bold: https://www.micheldumas.com/en/steak-sandwich-a-hearty-and-fail-proof-feast/
- Steak sauce entrecôte (warm herb butter emulsion) for a classic French steak-night pairing idea: https://www.micheldumas.com/en/steak-sauce-entrecote-warm-herb-butter-emulsion/
- Easy homemade ketchup recipe for burgers, fries, and weeknight comfort plates: https://www.micheldumas.com/en/easy-homemade-ketchup-recipe/
- Stovetop cassoulet (easy French duck and sausage stew, no oven) for another slow, cozy French comfort dinner concept: https://www.micheldumas.com/en/stovetop-cassoulet-recipe-easy-french-duck-and-sausage-stew-no-oven-shorter-version/
- Roast turkey with bacon bread stuffing (foolproof) for holiday-season meal planning (different intent, but same comfort family): https://www.micheldumas.com/en/roast-turkey-with-baconbread-stuffing-foolproof/
Stuffed Eggplants with Ground Beef and Cheese (Oven-Baked, Hearty, and Simple)
Ingredients
- 4 medium eggplants halved lengthwise
- 2 –3 tbsp olive oil divided
- 4 –5 medium Yukon Gold potatoes cut into chunks
- 2 lb ground beef about 900 g
- 2 large eggs
- 1 large onion finely chopped
- 3 garlic cloves minced
- 1/2 cup chopped fresh parsley
- 2 tsp ground cumin
- 2 tsp herbes de Provence
- 1 tbsp tomato paste optional
- 1/2 cup breadcrumbs recommended for tenderness
- 2 tsp kosher salt adjust to taste
- Black pepper to taste
- 1 –2 cups shredded cheese mozzarella, cheddar, or a blend
Instructions
- Preheat oven to 350°F.
- Halve eggplants. Score flesh and scoop out, leaving a 1/2-inch border; chop scooped flesh. Lightly salt eggplant shells.
- Toss potatoes and chopped eggplant flesh with olive oil, salt, and pepper in a large baking dish; spread evenly.
- Mix ground beef, eggs, onion, garlic, parsley, cumin, herbes de Provence, tomato paste (optional), breadcrumbs, salt, and pepper until just combined.
- Brush eggplant shells with olive oil. Fill with meat mixture and place on top of potato bed.
- Bake 35 minutes. Top with shredded cheese and bake 5 minutes. Add more cheese if desired and bake 5 minutes more, until melted and bubbling.
- Rest 5–10 minutes. Serve hot.
Video
Notes
FAQ
Why add breadcrumbs if the video version doesn’t?
Breadcrumbs make the filling more tender and less compact, especially if the beef is lean. If you use higher-fat ground beef, you can reduce or skip them.Can I make stuffed eggplants ahead of time?
Yes. Assemble the stuffed eggplants and keep them covered in the fridge up to 24 hours. Bake when ready (add 5–10 minutes if starting cold).Can I freeze stuffed eggplants?
They freeze well after baking. Cool completely, wrap tightly, and freeze. Reheat covered at 350°F until hot, then uncover briefly to re-melt the cheese.How do I prevent watery eggplants?
Eggplant releases moisture as it roasts. Keeping potatoes in the pan helps absorb juices. Also, don’t over-salt the eggplant shells; a light sprinkle is enough.My filling feels dry—what happened?
Common causes:- Very lean beef
- Overmixing
- Not enough salt (it impacts perceived juiciness)
- Baking too long
Is this recipe healthy?
It’s a hearty comfort dish with a solid protein base and vegetables. Eggplant is naturally light, but the overall richness depends on beef fat percentage and cheese amount.
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