# Mediterranean Eggplant Pocket Bake

These eggplant pockets are made right in the oven and are packed with protein, perfect for a healthy weeknight dinner.

- Total time: 49 min
- Cuisine: Mediterranean
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

1. Preheat oven to 425°F.
2. Slice 2-3 eggplants into 1/4 to 1/3 inch thick slices.
3. Lay the eggplant slices out on an oven-safe tray without overlapping.
4. Season with salt and drizzle with olive oil.
5. Roast for 18–20 minutes.
6. While 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.
7. If desired, add 1/2 cup uncooked rice to the beef mixture.
8. Mix the beef mixture well.
9. Form the mixture into 6-8 equal patties or balls.
10. Remove eggplant from the oven and let cool for about 1 minute.
11. Take one eggplant slice and lay it across your palm, then place another slice across it in an “X” shape.
12. Add one beef patty in the center, then fold each side over to create a pocket.
13. Repeat for all eggplant slices and patties.
14. In an oven-safe dish, spread about half a jar of marinara sauce on the bottom.
15. Place the eggplant pockets on top.
16. Cover with a lid.
17. Bake at 425°F for 22–24 minutes.
18. Remove from the oven, top with mozzarella and chili flakes.
19. Broil for 2–3 minutes until the cheese is melted and bubbly.
20. Enjoy.

## Equipment

- oven
- sheet pan
- bowl
- oven-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.

## Source

- Original video: https://vm.tiktok.com/ZGduVVyWF/
- Recipe page: https://www.cliprecipe.com/recipe/cbf889a2-6e4a-4f3b-90cf-68838723600a
- Extracted: 2026-04-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt