Mediterranean Eggplant Pocket Bake
Directions
- 1Preheat oven to 425°F.
- 2Slice 2-3 eggplants into 1/4 to 1/3 inch thick slices.
- 3Lay eggplant slices out on an oven-safe tray without overlapping.
- 4Season eggplant with salt and drizzle with olive oil.
- 5Roast eggplant for 18–20 mins.
- 6While eggplant cooks, make your beef mixture in a bowl.
- 7Combine 1lb ground beef with diced onion, onion powder, granulated garlic, sweet paprika, fresh parsley, salt, and pepper.
- 8Mix the beef well.
- 9Form the mixture into 6-8 equal patties or balls.
- 10Remove eggplant from the oven and let cool for about 1 min.
- 11Take one eggplant slice and lay it across your palm, then place another slice across it in an “X” shape.
- 12Add one beef patty in the center of the eggplant slices.
- 13Fold each side of the eggplant over to create a pocket.
- 14Repeat the pocket creation for all patties.
- 15In an oven-safe dish, spread about half a jar of marinara on the bottom.
- 16Place the eggplant pockets on top of the marinara sauce.
- 17Cover the dish with a lid.
- 18Bake at 425°F for 22–24 mins.
- 19Remove from the oven, top with mozzarella and chili flakes.
- 20Broil for 2–3 mins until melted and bubbly.
Ingredients
- 2 null medium eggplants, sliced 1/4–1/3 inch thick
- null Olive oil
- null Salt
- 1 lb 80/20 ground beef
- 0.33 null yellow onion, finely diced
- 2 null garlic cloves, minced
- 0.5 tbsp onion powder
- 1 tbsp granulated garlic
- 0.5 tbsp sweet paprika
- 1 tbsp fresh parsley
- null Salt
- null pepper
- 0.5 cup uncooked rice
- 0.5 null jar marinara or pasta sauce
- null Sliced or shredded mozzarella cheese
- null Chili flakes
- null Fresh basil
- null Shredded parmesan
Equipment
ovensheet panbowloven-safe dishlid
Tips
- If using rice, add 1/2 cup uncooked rice to the beef mixture.
- Serve as-is, or top with shredded parmesan, some basil, or pair with a side of rice or high-protein rice to make it low carb and even more filling.
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