Eggplant Beef Marinara

Eggplant Beef Marinara

Eggplant Beef Marinara

Quick to prepare, this delicious meal packs a big protein punch.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 359 kcal


  • 2 eggplants
  • 1 tbsp. olive oil extra virgin
  • 14 oz. extra lean ground beef
  • 1 medium yellow onion chopped
  • 2 garlic minced
  • 1 cup diced tomatoes
  • 2 tbsp. tomato paste
  • 1 tsp. dried rosemary
  • 1⁄2 cup cheddar cheese grated


Cook Eggplant

  • Preheat oven to 400°F (200°C).
  • Cut each eggplant in half lengthwise.
  • Using a knife, cut the flesh of each eggplant in a cross-hatch pattern; be careful not to cut through the skin.
  • Place the eggplant halves on a baking tray, flesh side up.
  • Drizzle with olive oil and season with salt and pepper.
  • Bake for about 30 minutes until soft.

Prepare Beef Marinara Sauce

  • Heat a dry, non-stick pan over medium-high heat and cook the ground beef for 5-6 minutes until browned.
  • Add in the onion and garlic, and cook for another 3-4 minutes.
  • Next, add in the diced tomatoes, tomato paste, and rosemary, then bring to a boil.
  • After bringing to a boil, reduce heat to low.
  • Continue simmering until eggplant is ready, which should take around 20 minutes.


  • Remove the eggplant from the oven, and scoop out the center, leaving enough meat inside the skin to hold its shape.
  • Chop the removed flesh, and add to the beef, mixing well.
  • Spread 1⁄4 of the beef marinara sauce over each eggplant half, and sprinkle each with cheese.
  • Place the stuffed eggplant back into the oven, and continue to cook for about 10 more minutes until lightly browned.


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