Mediterranean Eggplant Pocket Bake

• total time: 45 minutes

Ingredients

2-3 medium eggplants, sliced 1/4–1/3 inch thick

Olive oil

Salt

For the filling:

1lb 80/20 ground beef

1/3 yellow onion, finely diced

2 garlic cloves, minced

1/2 tbsp onion powder

1 tbsp granulated garlic

1/2 tbsp sweet paprika

1 tbsp fresh parsley

Salt & pepper

Optional (if not low carb): 1/2 cup uncooked rice

For assembly:

1/2 jar marinara or pasta sauce

Sliced or shredded mozzarella cheese

Chili flakes

Fresh basil

Shredded parmesan

Here’s how I made it:

Directions

Preheat oven to 425°F.

Slice 2-3 eggplants into 1/4 to 1/3 inch thick slices. Lay them out on an oven-safe tray without overlapping. Season with salt and drizzle with olive oil. You may need 2 trays.

Roast for 18–20 mins.

While that cooks, make your beef mixture. In a bowl, combine 1lb ground beef with diced onion, the spices above, salt, and pepper. Mix well. If using rice, add 1/2 cup uncooked rice here.

Form the mixture into 6-8 equal patties or balls.

Remove eggplant from the oven and let cool for about 1 min. Take one slice and lay it across your palm, then place another slice across it in an “X” shape.

Add one beef patty in the center, then fold each side over to create a pocket. Repeat for all.

In an oven-safe dish, spread about half a jar of marinara on the bottom. Place the eggplant pockets on top. Cover with a lid. Bake at 425°F for 22–24 mins.

Remove, top with mozzarella and chili flakes, then broil for 2–3 mins until melted and bubbly.

Serve as-is, or top with shredded parmesan, some basil, or pair with a side of rice or @kaizenfoodco high-protein rice to make it low carb and even more filling.

If you make it, be sure to tag me on SHREDHAPPENS!

ENJOY!