Tender roasted eggplant halves filled with a rich minced pork and tomato mixture, topped with creamy béchamel and melted mozzarella. This comforting oven-baked dish is perfect for a family dinner, especially served with crispy fried potatoes.
Cheesy Oven-Baked Eggplant with Minced Pork, Tomato Sauce & Béchamel
Ingredients
For the Eggplant
For the Meat Filling
For the Topping
Instructions
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Prepare the eggplant
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Wash the eggplants and cut them in half lengthwise.
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Place the halves in an ovenproof baking tray, cut side facing up.
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Score the flesh with a knife in a criss-cross pattern to help them cook faster.
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Brush with olive oil and season with salt and black pepper.
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Bake in a preheated oven at 200°C until the flesh softens enough to make room for the filling.
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Cook the minced pork
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Heat a pan over medium heat and add the minced pork.
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Cook until the meat is nicely browned, breaking it up with a spoon as it cooks.
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Add the chopped onion, garlic and olive oil.
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Cook until the onion softens.
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Prepare the tomato sauce
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Add the tomato sauce and a little water to the meat.
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Season with salt and sweet paprika.
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Simmer until the mixture thickens and the meat is cooked through.
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Stir in the grated Parmesan and chopped parsley, then remove from the heat.
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Fill the eggplant
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Remove the softened eggplant halves from the oven.
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Gently press down the flesh with a fork or spoon to create space for the filling.
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Spoon the minced meat mixture evenly into each half.
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Add the cheesy topping
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Pour béchamel sauce over the filled eggplants.
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Sprinkle generously with grated mozzarella.
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Bake until golden
- Return the tray to the oven at 200°C.
- Bake until the cheese has melted and the tops are beautifully golden.
