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Ingredients
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Eggplant Preparation
Stuffing
Topping
Method
Eggplant Preparation
- 1
Stuffing
- 2
Cook the Filling
In a large skillet over medium heat, add a tablespoon of olive oil. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes. Add in the ground meat and cook until browned, breaking it up with a spatula, about 7-10 minutes. Drain excess fat if necessary.
- 3
Combine Ingredients
Stir in the tomato sauce, cooked rice, chopped parsley, cumin, and paprika. Cook for an additional 5 minutes until heated through. Remove from heat and stir in shredded cheddar cheese until melted and combined.
Assembly and Baking
- 4
Stuff the Eggplants
Spoon the filling mixture evenly into the eggplant halves, packing it down slightly.
- 5
Add Toppings and Bake
Sprinkle the grated Parmesan cheese on top of the stuffed eggplants. Place them on a baking sheet and bake in the preheated oven for about 30-35 minutes, until the eggplants are tender and the tops are golden brown.
- 6
Garnish and Serve
Remove from the oven, garnish with fresh parsley, and serve hot.