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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
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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
Calories 459kcal
Author Tiffany Bendayan

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
US Customary - Metric

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

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

Nutrition

Calories: 459kcal | Carbohydrates: 46g | Protein: 38g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 820mg | Potassium: 2.103mg | Fiber: 15g | Sugar: 27g | Vitamin A: 1.077IU | Vitamin C: 43mg | Calcium: 345mg | Iron: 9mg