Meat Stuffed Eggplant Rollatini
Tender slices of eggplant are roasted or lightly fried, then filled with a savory Italian meat and cheese filling, rolled, and baked in tomato sauce until bubbling and golden. This comforting Italian-inspired dish is hearty enough for a main course and makes a beautiful family-style dinner.
Ingredients
- 2 medium eggplants peeled and sliced thin vertically
- 1 Lb. lean ground beef
- 1 cup bread crumbs
- 1/2 cup grated parmesan cheese
- 1 egg
- 1/2 cup chopped Italian parsley
- Salt and pepper to taste
- 4 cups my easy marinara sauce
Instructions
- Preheat your oven to 375 degrees
- Prepare The eggplant: Start by peeling the eggplant, then slice thin on the long side. Sprinkle with salt and let sit in a colander weighted down to extract the bitter liquid. Pat dry drizzle with olive oil and bake on a baking sheet for 10-15 minutes or until soft .
- Prepare the filling: in a bowl mix the ground beef, breadcrumbs, parmesan, egg and the parsley salt and pepper to taste and mix until well combined.
- Assemble the Eggplant rollatini: Place a tablespoon of the filling in the center of each eggplant slice. Roll them up jelly roll style. Line an oven proof casserole dish with 2 cups of my easy marinara, stand the eggplant rolls in the casserole dish, then top with the remaining marinara. Top with grated parmesan and bake for 30-35 minutes or until the filling is cooked through.
- To serve: Line a dinner plate with marinara sauce stand the eggplant rolls on top of the sauce , top with additional sauce and Italian parsley.