Stuffed Eggplant

These eggplants are stuff with ground beef, pork and lot of vegetables. They are an amazing side dish but also hearty enough to be a meal on its own!

Hollowed out eggplant filled with stuffing.

I love eggplant and always look for ways to prepare it. There are many different types of eggplant, from the classic Mediterranean large deep purple variety, to the long slender Asian kind, or the small stubby Indian variety. They are similar to each other, but also can allow some unique types of dishes.

Close up picture of eggplant with a filling of meat and peppers.

Today’s recipe is for a stuffed eggplant. It is simple to prepare and perfect for these cool fall days when it is ok to turn on the oven. This is comfort food at its best!

Prepare The Eggplants

This recipe uses 2 medium eggplants, but you could easily use more smaller ones. Cut the eggplants lengthwise and then use a spoon to scoop out the inside flesh of the vegetable. Set aside the hollowed out eggplant halves for later and cut the scooped out eggplant flesh into small chunks.

An eggplant on a cutting board cut in half with the insides scooped out.

Make The Stuffing

Brown the meat in a skillet over medium heat and drain the grease. Add the diced onion, pepper and eggplant and stir. Continue to cook until the vegetables are tender. Remove from the heat and stir in the remaining ingredients. Spoon the stuffing in the hollowed out eggplant halves.

Eggplants with meat filling and ready to go in the oven.

How Long To Bake Eggplant

Place the stuffed eggplant in a 375F oven for 75-90 minutes, or until the eggplants are soft and tender. Remove from the oven and serve warm.

Here are a few recipes that I have made using eggplant.

Stuffed Eggplant

5 from 1 vote
Stuffed eggplant recipe with ground beef, ground pork, peppers, onions and tomatoes. This is oven baked and the perfect as a main entree or side dish.
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 6


  • 2 medium eggplants
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1 onion , diced
  • 1 yellow pepper , diced
  • 1 cup bread crumbs
  • 1 cup grated parmesan cheese
  • 1 cup milk
  • 1/3 cup fresh parsley , chopped
  • 2 medium tomatoes , diced
  • 1 tsp salt
  • 1/2 tsp pepper


  • Cut the eggplants lengthwise. Using a spoon, scoop out most of the inside of the eggplants leaving about 1/2 inch thick bowl/shell. Cut up the scooped out eggplant flesh into small 1/2 cubes.
  • Brown the ground beef and pork in a large frypan on medium high heat. Once the meat is fully cooked and no longer pink, drain the grease.
  • Add the onion, pepper and cut up eggplant. Cook until the onions and peppers are tender. Remove from heat and let the filling come to room temperature.
  • In a large bowl, mix the meat filling with the bread crumbs, milk, parmesan cheese, parsley, tomatoes, salt and pepper.
  • Place the eggplant halves on a baking sheet and scoop 1/4 of the filling in each eggplant half.
  • Bake in a 375 oven for 75-90 minutes or until the eggplant shells are soft and tender.


Per serving:

Calories: 429kcalCarbohydrates: 31gProtein: 34gFat: 19gSaturated Fat: 8gCholesterol: 93mgSodium: 906mgFiber: 7gSugar: 10g

Nutrition Disclaimer


Hollowed out eggplant filled with stuffing.

Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

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1 comment

  • I am on a bit of an eggplant craze these days…. I have never tried to stuff it. This looks great! 🙂

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