Directions
- 1Preheat oven to 425°F.
- 2Slice 2-3 eggplants into 1/4 to 1/3 inch thick slices.
- 3Lay the eggplant slices out on an oven-safe tray without overlapping.
- 4Season with salt and drizzle with olive oil.
- 5Roast for 18–20 minutes.
- 6While 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.
- 7If desired, add 1/2 cup uncooked rice to the beef mixture.
- 8Mix the beef mixture well.
- 9Form the mixture into 6-8 equal patties or balls.
- 10Remove eggplant from the oven and let cool for about 1 minute.
- 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, then fold each side over to create a pocket.
- 13Repeat for all eggplant slices and patties.
- 14In an oven-safe dish, spread about half a jar of marinara sauce on the bottom.
- 15Place the eggplant pockets on top.
- 16Cover with a lid.
- 17Bake at 425°F for 22–24 minutes.
- 18Remove from the oven, top with mozzarella and chili flakes.
- 19Broil for 2–3 minutes until the cheese is melted and bubbly.
- 20Enjoy.
Ingredients
- 2 -3 medium eggplants, sliced 1/4–1/3 inch thick
- Olive oil
- Salt
- 1 lb 80/20 ground beef
- 0.33 yellow onion, finely diced
- 2 garlic cloves, minced
- 0.5 tbsp onion powder
- 1 tbsp granulated garlic
- 0.5 tbsp sweet paprika
- 1 tbsp fresh parsley
- pepper
- 0.5 cup uncooked rice
- 0.5 jar marinara or pasta sauce
- Sliced or shredded mozzarella cheese
- Chili flakes
- Fresh basil
- 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.
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