Cheesy Baked Eggplant Meat Rolls
Thin eggplant planks wrapped around seasoned ground-meat logs, baked in tomato sauce with creamy white sauce and melted mozzarella for a hearty, comforting dinner.
Equipment
- 1 | Sharp knife |
- 1 | Mixing bowl |
- 1 | Skillet |
- 1 | Baking dish |
- 1 Tongs
Ingredients
- 2 | | medium eggplants |
- 1 | lb | ground beef or mixed meat |
- 1 | | small onion | finely diced
- 1 | | egg |
- 1 | tsp | garlic powder |
- ½ | tsp | black pepper |
- ½ | tsp | salt |
- 2 | cups | tomato sauce |
- 1 | cup | white sauce or béchamel |
- 1½ | cups | shredded mozzarella |
- | | fresh basil | for garnish
Instructions
- Slice eggplants lengthwise into thin planks.
- Mix ground meat, onion, egg, and spices in a bowl.
- Shape mixture into small logs and sear until browned.
- Soften eggplant planks briefly in a pan or under the broiler.
- Place a meat log on each plank and roll up tightly.
- Arrange rolls in a baking dish and pour tomato sauce around them.
- Top with white sauce and shredded mozzarella.
- Bake at 375°F for 20–25 minutes until cheese is golden.
Notes
Leftovers keep in the refrigerator up to 3 days and reheat well in the oven.
Freeze assembled unbaked rolls for up to 1 month; thaw before baking.
Use firm eggplants for easier slicing and rolling.
A mix of ground meats adds extra flavor if preferred.
Freeze assembled unbaked rolls for up to 1 month; thaw before baking.
Use firm eggplants for easier slicing and rolling.
A mix of ground meats adds extra flavor if preferred.