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Preheat your oven to 375°F (190°C). Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch thick shell. Chop the scooped-out flesh and set aside.
Brush the eggplant halves with olive oil and season with salt and pepper. Place them on a baking sheet, cut side up, and bake for 20 minutes until they are slightly tender.
2. Make the Meat Filling
While the eggplants are baking, heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and garlic, and sauté until softened. Add the ground beef or lamb and cook until browned, breaking it up with a spoon as it cooks.
Stir in the chopped eggplant flesh, tomato sauce, oregano, basil, paprika, salt, and pepper. Let the mixture simmer for about 10 minutes until it is thickened and well combined. Stir in the fresh parsley.
3. Stuff the Eggplants
Remove the eggplant halves from the oven and fill them with the meat mixture. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top of each filled eggplant.
4. Bake to Perfection
Return the stuffed eggplants to the oven and bake for an additional 20-25 minutes, or until the cheese is melted and golden brown. If you like, you can broil the eggplants for the last 2-3 minutes to get a crispy cheese topping.
5. Serve
Let the baked eggplants cool for a few minutes before serving. Garnish with extra fresh parsley if desired.
Tips and Tricks
- Vegetarian Option: Replace the meat with a mixture of cooked lentils or chickpeas for a vegetarian version.
- Extra Vegetables: Add finely chopped bell peppers, zucchini, or mushrooms to the meat filling for extra nutrients and flavor.
- Cheese Variations: Experiment with different cheeses like feta, cheddar, or gouda for a unique twist.
- Make-Ahead: Prepare the meat filling in advance and store it in the refrigerator. Assemble and bake the eggplants when ready to serve.
FAQ
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