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Serve warm, directly from the skillet with crusty bread or a fresh salad.
Refrigerate leftovers in an airtight container for up to 2 days.
Reheat gently in a covered skillet or microwave before serving.
Variations:
Use ground turkey or plant-based meat alternatives for a lighter version.
Add chili flakes for extra heat.
Swap mozzarella with feta or provolone for a different cheese profile.
FAQ:
Can I bake the eggplants instead of cooking on the stove?
Yes, you can place the stuffed eggplants in a baking dish and bake at 375°F (190°C) for about 15 minutes until the cheese is golden and bubbly.
Do I need to salt and drain the eggplants first?
Not for this quick recipe. The small eggplants cook well without bitterness, especially when sautéed with aromatic ingredients.
Can I make this dish vegetarian?
Absolutely. Replace the beef with lentils, chickpeas, or a meat substitute for a vegetarian version.
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