Mediterranean Eggplant Pocket Bake

49 mins
Serves 1
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Directions

  1. 1Preheat oven to 425°F.
  2. 2Preheat oven to 425°F.
  3. 3Preheat oven to 425°F.
  4. 4Slice 2-3 eggplants into 1/4 to 1/3 inch thick slices.
  5. 5Slice 2-3 eggplants into 1/4 to 1/3 inch thick slices.
  6. 6Slice 2-3 eggplants into 1/4 to 1/3 inch thick slices.
  7. 7Lay the eggplant slices out on an oven-safe tray without overlapping.
  8. 8Lay the eggplant slices out on an oven-safe tray without overlapping.
  9. 9Lay the eggplant slices out on an oven-safe tray without overlapping.
  10. 10Season with salt and drizzle with olive oil.
  11. 11Season with salt and drizzle with olive oil.
  12. 12Season with salt and drizzle with olive oil.
  13. 13Roast for 18–20 minutes.
  14. 14Roast for 18–20 minutes.
  15. 15Roast for 18–20 minutes.
  16. 16While the eggplant cooks, make the beef mixture: in a bowl, combine 1lb ground beef with 1/3 finely diced yellow onion, 2 minced garlic cloves, 1/2 tbsp onion powder, 1 tbsp granulated garlic, 1/2 tbsp sweet paprika, 1 tbsp fresh parsley, salt, and pepper.
  17. 17While the eggplant cooks, make the beef mixture: in a bowl, combine 1lb ground beef with 1/3 finely diced yellow onion, 2 minced garlic cloves, 1/2 tbsp onion powder, 1 tbsp granulated garlic, 1/2 tbsp sweet paprika, 1 tbsp fresh parsley, salt, and pepper.
  18. 18While the eggplant cooks, make the beef mixture: in a bowl, combine 1lb ground beef with 1/3 finely diced yellow onion, 2 minced garlic cloves, 1/2 tbsp onion powder, 1 tbsp granulated garlic, 1/2 tbsp sweet paprika, 1 tbsp fresh parsley, salt, and pepper.
  19. 19If desired, add 1/2 cup uncooked rice to the beef mixture.
  20. 20If desired, add 1/2 cup uncooked rice to the beef mixture.
  21. 21If desired, add 1/2 cup uncooked rice to the beef mixture.
  22. 22Mix the beef mixture well.
  23. 23Mix the beef mixture well.
  24. 24Mix the beef mixture well.
  25. 25Form the mixture into 6-8 equal patties or balls.
  26. 26Form the mixture into 6-8 equal patties or balls.
  27. 27Form the mixture into 6-8 equal patties or balls.
  28. 28Remove eggplant from the oven and let cool for about 1 minute.
  29. 29Remove eggplant from the oven and let cool for about 1 minute.
  30. 30Remove eggplant from the oven and let cool for about 1 minute.
  31. 31Take one eggplant slice and lay it across your palm, then place another slice across it in an “X” shape.
  32. 32Take one eggplant slice and lay it across your palm, then place another slice across it in an “X” shape.
  33. 33Take one eggplant slice and lay it across your palm, then place another slice across it in an “X” shape.
  34. 34Add one beef patty in the center, then fold each side over to create a pocket.
  35. 35Add one beef patty in the center, then fold each side over to create a pocket.
  36. 36Add one beef patty in the center, then fold each side over to create a pocket.
  37. 37Repeat for all eggplant slices and patties.
  38. 38Repeat for all eggplant slices and patties.
  39. 39Repeat for all eggplant slices and patties.
  40. 40In an oven-safe dish, spread about half a jar of marinara sauce on the bottom.
  41. 41In an oven-safe dish, spread about half a jar of marinara sauce on the bottom.
  42. 42In an oven-safe dish, spread about half a jar of marinara sauce on the bottom.
  43. 43Place the eggplant pockets on top.
  44. 44Place the eggplant pockets on top.
  45. 45Place the eggplant pockets on top.
  46. 46Cover with a lid.
  47. 47Cover with a lid.
  48. 48Cover with a lid.
  49. 49Bake at 425°F for 22–24 minutes.
  50. 50Bake at 425°F for 22–24 minutes.
  51. 51Bake at 425°F for 22–24 minutes.
  52. 52Remove from the oven, top with mozzarella and chili flakes.
  53. 53Remove from the oven, top with mozzarella and chili flakes.
  54. 54Remove from the oven, top with mozzarella and chili flakes.
  55. 55Broil for 2–3 minutes until the cheese is melted and bubbly.
  56. 56Broil for 2–3 minutes until the cheese is melted and bubbly.
  57. 57Broil for 2–3 minutes until the cheese is melted and bubbly.
  58. 58Enjoy.
  59. 59Enjoy.
  60. 60Enjoy.

Ingredients

  • 2 -3 medium eggplants, sliced 1/4–1/3 inch thick
  • 2 -3 medium eggplants, sliced 1/4–1/3 inch thick
  • 2 -3 medium eggplants, sliced 1/4–1/3 inch thick
  • Olive oil
  • Olive oil
  • Olive oil
  • Salt
  • Salt
  • Salt
  • 1 lb 80/20 ground beef
  • 1 lb 80/20 ground beef
  • 1 lb 80/20 ground beef
  • 0.33 yellow onion, finely diced
  • 0.33 yellow onion, finely diced
  • 0.33 yellow onion, finely diced
  • 2 garlic cloves, minced
  • 2 garlic cloves, minced
  • 2 garlic cloves, minced
  • 0.5 tbsp onion powder
  • 0.5 tbsp onion powder
  • 0.5 tbsp onion powder
  • 1 tbsp granulated garlic
  • 1 tbsp granulated garlic
  • 1 tbsp granulated garlic
  • 0.5 tbsp sweet paprika
  • 0.5 tbsp sweet paprika
  • 0.5 tbsp sweet paprika
  • 1 tbsp fresh parsley
  • 1 tbsp fresh parsley
  • 1 tbsp fresh parsley
  • pepper
  • pepper
  • pepper
  • 0.5 cup uncooked rice
  • 0.5 cup uncooked rice
  • 0.5 cup uncooked rice
  • 0.5 jar marinara or pasta sauce
  • 0.5 jar marinara or pasta sauce
  • 0.5 jar marinara or pasta sauce
  • Sliced or shredded mozzarella cheese
  • Sliced or shredded mozzarella cheese
  • Sliced or shredded mozzarella cheese
  • Chili flakes
  • Chili flakes
  • Chili flakes
  • Fresh basil
  • Fresh basil
  • Fresh basil
  • Shredded parmesan
  • Shredded parmesan
  • Shredded parmesan

Equipment

ovensheet panbowloven-safe dish

Tips

  • Roast eggplant slices on an oven-safe tray without overlapping.
  • Let eggplant cool for about 1 minute after roasting.
  • If not low carb, 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.