This delicious Roasted Eggplant Stuffed with Beef is served with a homemade tomato sauce for an easy and healthy dinner idea that your family will love. Yum
Roasted Eggplant Stuffed with Beef
This Roasted Eggplant Stuffed with Beef is low carb, hearty, and delicious. The eggplant is first sauteed and then rolled into ground beef and baked with a homemade tomato sauce.
I like to top mine with a little parmesan cheese and parsley. You can certainly add any other toppings you may like. Mozzarella cheese and toasted breadcrumbs come to mind.
This Roasted Eggplant Stuffed with Beef is simple enough for a weeknight meal, but elegant enough to serve for a fancy dinner party. Serve it on a baking dish with tomato sauce.
Today I making this dish again for Sunday night supper. My husband is coming home from Texas after he completed the Iron Man Competition. I am so proud of him and I want to give him a nice and hearty welcome. After all that miles of swimming, biking, and running, he must be a bit hungry. 🙂
Lately, I’ve been seeing a nice variety of eggplants in my supermarket and since I’m obsessed with this vegetable, I am creating a recipe every week to show the versatility of the eggplant. Did you miss my shrimp stuffed eggplant?
If you’re not into beef, you can also use ground chicken, turkey or pork. The possibilities are endless. This dish is super customizable. The only I thing I recommend is to use the leanest meat you can find.
Rolling the meat inside the eggplant makes the dish taste like filled pasta. A healthier alternative to your carb cravings.
I hope you can try this delicious Roasted Eggplant Stuffed with Beef at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
CLICK HERE FOR MORE STUFFED EGGPLANT RECIPES
Roasted Eggplant Stuffed with Beef
Ingredients
For eggplant
- 2 large Eggplants
- 1 Lb lean ground beef
- 1 egg
- 1/4 teaspoon cinnamon
- 1 teaspoon italian seasoning
- 1/2 cup parmesan cheese optional
- Salt + pepper
For Homemade Tomato Sauce*
- 56 oz crushed tomatoes (2 large cans)
- 4 cloves garlic crushed
- 1 teaspoon sugar
- 2-3 Tablespoons oliveoil
- 1/2 Teaspoon dried Oregano
- 1/2 Teaspoon dried Basil
- Salt and Pepper to taste
Instructions
- Cut the eggplant lengthwise into 1/4" slices
- Place them on a sheet pan and sprinkle some salt
- Let them rest for 30 minutes to let the excess moisture out
- Meanwhile, make the tomato sauce
- For Homemade Tomato Sauce
- In a heavy bottomed pot over medium heat add the olive oil
- Add the garlic, basil, oregano, salt, pepper and sugar. Cook and stir frequently to prevent the garlic from burning
- Add the tomatoes and stir
- When the mixture starts to simmer, cover, and cook for 20 minutes
- Check for seasoning and make the necessary adjustments
- After the eggplant has been resting for 30 minutes, blot the moisture with paper towels
- Preheat oven to 350 degrees Fahrenheit
- Heat a teaspoon of olive oil in a skillet over medium heat
- Season the eggplant with salt and pepper
- Saute the eggplant on both sides until softened, work in batches to avoid overcrowding the pan
- Remove from the heat
- In a bowl mix the beef, egg, cinnamon, Italian seasoning, salt, pepper, and parmesan cheese
- Grab a sauteed piece of eggplant and place about 2 teaspoons of beef on one end roll the eggplant to the other end. Repeat with the rest of the slices
- Place 1/2 of the tomato sauce in a 13x9" baking pan
- Place the rest of the eggplant rolls seam side down
- Top with the rest of the tomato sauce
- Bake covered for 30 minutes
- Uncover for 5 more minutes
- Remove from oven top with parmesan cheese and serve
Notes
Nutrition
Leave a Reply