Cheesy Baked Beef and Macaroni Stuffed Eggplant

  • Total25 minutes.
  • Serv 10 minutes

POSTED IN: Dinner Or Lunch


  • 1 can

    Prego Tomato, Basil & Garlic Pasta Sauce

  • 200g

    Prego Macaroni, cook as per instructions on packet

  • 2 pcs

    Eggplant (500g each), halved lengthwise

  • 2 tbsp

    Cooking oil

  • 80g

    Onion, finely diced

  • 2 pips

    Garlic, minced

  • 200g

    Minced beef

  • ½ cup

    Mozzarella cheese

  • Water for boiling

  • For garnishing:

    Fresh rosemary


  • 1

    Boil eggplant in a pot for 5-7 minutes. Drained and set aside to cool. Remove ¾ of the flesh from eggplant. Reserve eggplant shell and flesh.

  • 2

    Heat up oil in a frying pan, sauté onion, garlic and beef until fragrant. Add in eggplant flesh and cook until soft. Pour in Prego Tomato, Basil & Garlic Pasta Sauce and simmer for a minute. Add in Prego Macaroni and mix well.

  • 3

    Spoon pasta mixture into eggplant shell and top with cheese. Place stuffed eggplants into a casserole and bake in preheat oven at 180˚C for 15 minutes. Garnish with rosemary and serve immediately.