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Italian Stuffed Eggplant from Spinach Tiger
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4.59 from 12 votes

Italian Stuffed Eggplant with Ground Veal

Italian Stuffed eggplant with ground veal can be a great lunch or dinner. With or without a topping of mozzarella cheese, veal loves eggplant.
Course: Entree
Cuisine: Italian
Servings: 4
Author: Angela Roberts

Ingredients

  • For Eggplant
  • 2 eggplants
  • sea salt
  • olive oil for brushing

Veal or Ground Beef

  • 1 pound ground veal or ground meat of choice
  • 1 teaspoon seasalt
  • 1 teaspoon black pepper
  • 1/3 cup milk
  • 1/2 cup chopped basil
  • 2 tablespoons chopped parsley
  • 1/3 cup grated pecorino romano or freshly grated parmesan I tend to use both
  • 1 teaspoon fennel powder Order Here can use 1/4 t fennel seeds or skip
  • 1 egg
  • 1/2 onion chopped
  • 4 garlic cloves minced

For Eggplant

  • 2 tablespoons tomato sauce optional
  • 1/4 cup mozzarella cheese
  • 1 tablespoons freshly grated parmesan cheese

Instructions

Roast Eggplant

  • Heat oven to 400 degrees F.
  • Rinse eggplant and dry with clean towel.
  • Cut eggplant lengthwise. Leave stems on.
  • Score eggplant in cross hatch pattern, making sure not to cut into skin.
  • Season with salt. Brush with olive oil.
  • Place face down on baking sheet.
  • Bake eggplant for 20 minutes. Check to see how done it it. This will all depend on size. I baked mine for 30 minutes.
  • While eggplant is baking, cook veal.

For Ground Veal or Ground Meat

  • Loosen veal with hands. Season with salt and pepper. Pour milk over. Let it soak In.
  • Mix in herbs, spices and egg.
  • In large frying pan, saute onion for five minutes until softened, but not browned. Add garlic, and be careful not to brown.
  • Add ground meat, making sure to break apart and cook on low until meat is cooked through, continuing to stir.
  • Take eggplant out of the oven. Cool for a few minutes.
  • Scoop out all insides of the eggplant, carefully, so as to not break the skin.
  • If there is excess water in the baking dish, use paper towel to sop up.
  • Add eggplant in to the ground meet.
  • Top with tomato sauce, which is optional.
  • Top with some mozzarella cheese.
  • Bake for ten minutes or until cheese is melted.
  • Serve with grated parmesan cheese.
  • Active Prep time: 10 minutes
  • Cook Time: 30 minutes

Notes

I usually use a mixture of parmesan cheese and pecorino romano. The pecorino is a sheep's cheese, more tangy and salty. Parmesan is a cow's milk cheese. Only use high quality.