Baked eggplant with meat and cheese

This is not only a hearty, but also a healthy dish. Oven baked eggplants with meat, tomato paste and parmesan are rich in protein.

• Recipe author: Irina Rogava
• After preparation, you will receive 4 servings
• Total recipe preparation time: 45 minutes

Ingredients

• Eggplant 2 pieces
• Tomato sauce 1 l
• Ground beef 500 g
• Ricotta 200 g
• Parmesan 50 g
• Greens to taste
• Basil 3 sprigs
• Salt to taste
• Ground black pepper to taste

Cooking method

• Wash the eggplants, dry them with a paper towel, and cut them into equal halves lengthwise. Carefully remove the pulp, making "boats" from the fruit. Do not throw away the pulp, it will still come in handy.

  

• Place half the tomato sauce on the bottom of a deep baking sheet. Place the eggplant halves on top.

  

• Prepare the filling. Place the minced meat in a deep skillet and simmer over low heat until tender.

  

• Cut the eggplant pulp into small cubes and add to the meat. Cook for 3-5 minutes. Then add the remaining tomato sauce and ricotta and season with salt and pepper.

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• Mix thoroughly and simmer for another 5 minutes. Remove filling from heat and let cool slightly.

• Then fill each "boat" with the resulting filling. Sprinkle generously with grated Parmesan and finely chopped herbs and basil.

  

• Place the baking sheet in an oven preheated to 280 ° C. Bake the eggplant for 20-25 minutes, periodically checking the doneness. Serve ready-made eggplants with tomato sauce and fresh herbs.

  

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