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
- For eggplant
- 2 large Eggplants
- 1 Lb of lean ground beef
- 1 Egg
- 1/4 teaspoon of cinnamon
- 1 teaspoon of Italian seasoning
- 1/2 cup of parmesan cheese optional
- Salt + pepper
- For Homemade Tomato Sauce*
- 2 oz cans of crushed tomatoes 28, large
- 4 cloves garlic crushed
- 1 teaspoon sugar
- 2-3 Tablespoons of Olive Oil
- Teaspoon ½ of dried Oregano
- Teaspoon ½ of dried Basil
- Salt and Pepper to taste
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
*If you're pressed for time, you can also use jarred tomato sauce
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