Stuffed Eggplant Recipe (with Video)

Preparation
1. Preheat oven to 400°F.
2. Cut the eggplants in half lengthwise. Scoop out the flesh with a spoon and chop the flesh into small cubes.
3. Brush the inside of the eggplant shells with olive oil. Place them on a lined baking sheet and bake at 400°F for 15 minutes. Once done, remove them from the oven and set aside.
4. While the eggplant shells are in the oven, dice the onion and mushrooms, and halve cherry tomatoes. Set them aside.
5. Heat 2 tablespoons of olive oil in a nonstick pan or skillet over medium heat. Add the diced onion and cook for about 2 minutes until soft and fragrant. Stir occasionally.
6. Add the ground beef to the pan and cook until browned.
7. Stir in the cherry tomatoes, mushrooms, and chopped eggplant flesh. Cook until they are soft and tender.
8. Stir in tomato paste, garlic salt, black pepper, red pepper flakes, onion & herb seasoning, soy sauce, and Sriracha. Cook until everything is well combined.
9. Stuff the cooked mixture into the eggplant shells. Top each stuffed eggplant half with a layer of shredded Mozzarella on top.
10. Return the eggplants to the preheated oven and bake at 400°F for another 10 minutes, until the cheese has completely melted.
11. Remove from the oven and serve the stuffed eggplants while they are warm.
12. Enjoy!