I have a serious love affair with eggplant — like, if I had to pick a favorite veggie, it would win hands down. It’s so versatile, hearty, and can soak up flavor like a sponge. Whether I’m grilling it, roasting it, or layering it in lasagna, I’m always finding new ways to sneak eggplant into my meals. But this Stuffed Eggplant Parmesan with Ground Beef is one of my go-to comfort recipes that never fails me — or anyone I cook for.

This dish is cozy, filling, and still feels pretty light, especially compared to heavier pasta bakes. You get that classic cheesy Italian flavor but in a low-carb, veggie-forward way. Plus, it’s a great recipe for meal prep. You can make it ahead, and it actually tastes even better the next day (which is rare for stuffed anything, let’s be real).

What I love most is that it’s simple enough for a weeknight but still looks beautiful if you're cooking for friends or just want to treat yourself to something extra. And if you're not into beef, you could totally switch it out for turkey, lentils, or even mushrooms to make it vegetarian.

I usually serve it with spaghetti or a big green salad on the side, and always — always — with extra parmesan on top. Because why not?

So if you're looking for a recipe that feels like comfort food but doesn’t leave you feeling heavy after, this one's for you. Bonus: it makes your kitchen smell like a cozy Italian restaurant.