Ground beef stuffed eggplant by Magefesa USA



  • 2 Eggplants.
  • 3/4 Lb Minced beef.
  • 1 Medium onion.
  • 1 Small green pepper.
  • 7 Oz mushrooms.
  • 2 Garlic cloves.
  • Tomato sauce.
  • Bechamel sauce.
  • 0.4° Mild olive oil.
  • Cream cheese.
  • Grated Parmesan cheese.


Cut the eggplant lengthwise. Make a few superficial cuts on the pulp. Season with salt and drizzle with a little olive oil. Place the eggplant  halves with the pulp side up on a baking sheet. Cook in the oven at 375ºF for about 10 minutes.
Chop the onion, garlic and peppers in fine brunoise and the mushrooms into julienne strips.
In a Non-stick aluminium Magefesa frypan, cook onion, peppers and garlic until soft. Add minced meat and sauté for a few minutes.  Incorporate mushrooms and eggplant pulp.
Cook until meat is ready. Season with salt and pepper. Add a few spoonfuls of tomato sauce to make the filling juicier.
Add a few pieces of cheese and wait until it melts.
Fill the eggplants with the mixture and place them in an oven- resistant dish. Cover with the bechamel sauce and sprinkle with grated parmesan cheese.
Bake in the oven at 355 °F.


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