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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 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.
Course Entree
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 -6 servings
Author Tiffany Bendayan

Ingredients

  • 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

Instructions

  1. Cut the eggplant lengthwise into 1/4" slices
  2. Place them on a sheet pan and sprinkle some salt
  3. Let them rest for 30 minutes to let the excess moisture out
  4. Meanwhile, make the tomato sauce
  5. For Homemade Tomato Sauce
  6. In a heavy bottomed pot over medium heat add the olive oil
  7. Add the garlic, basil, oregano, salt, pepper and sugar. Cook and stir frequently to prevent the garlic from burning
  8. Add the tomatoes and stir
  9. When the mixture starts to simmer, cover, and cook for 20 minutes
  10. Check for seasoning and make the necessary adjustments
  11. After the eggplant has been resting for 30 minutes, blot the moisture with paper towels
  12. Preheat oven to 350 degrees Fahrenheit
  13. Heat a teaspoon of olive oil in a skillet over medium heat
  14. Season the eggplant with salt and pepper
  15. Saute the eggplant on both sides until softened, work in batches to avoid overcrowding the pan
  16. Remove from the heat
  17. In a bowl mix the beef, egg, cinnamon, Italian seasoning, salt, pepper, and parmesan cheese
  18. 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
  19. Place 1/2 of the tomato sauce in a 13x9" baking pan
  20. Place the rest of the eggplant rolls seam side down
  21. Top with the rest of the tomato sauce
  22. Bake covered for 30 minutes
  23. Uncover for 5 more minutes
  24. Remove from oven top with parmesan cheese and serve

Recipe Notes

*If you're pressed for time, you can also use jarred tomato sauce