A rich and tasty dish, the EGGPLANT AND MEAT ROLLS with sauce and cheese, melty, flavorful, and very easy to prepare, are a second course to make in summer with eggplants, which are a seasonal vegetable, also great to take to the beach!
The slices of eggplant are filled with ground meat, rolled up, and then seasoned in a baking dish with tomato sauce, plenty of mozzarella, and Parmesan for a result so appetizing that everyone at the table will want to eat them!
The meat and eggplant rolls are delicious to eat hot with the super melty cheese, but also cold, as they remain soft and flavorful. You can prepare them in advance and cook them at the last minute, or cook them and then reheat them before serving at the table.
To prepare this recipe with eggplants and ground meat, it will take you very little time, follow my easy and quick recipe for eggplant rolls stuffed with meat and you will taste how good they are!
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- Difficulty: Very Easy
- Cost: Very Inexpensive
- Preparation time: 30 Minutes
- Cooking methods: Air Frying, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 1 large long eggplant
- 14 oz ground meat (mixed pork and veal)
- 2 slices bread
- as needed extra virgin olive oil
- as needed salt
- 1 egg
- as needed fresh basil
- 1.5 cups tomato purée
- 7 oz mozzarella for pizza
- 4 tablespoons grated Parmesan
Steps
To prepare the rolls, start by washing the eggplant, drying it, and then slicing it lengthwise into thin slices about 1/4 inch thick.
Place all the slices on a baking tray with parchment paper, drizzle them with a few sprays of extra virgin olive oil, and bake in the oven at 400°F for about 10 minutes, or in an air fryer at 350°F for about 8 minutes.
Meanwhile, prepare the ground meat mixture, so in a bowl put the ground meat, egg, two tablespoons of Parmesan, salt, soaked and squeezed bread (you can soak it in water or milk), and mix everything with your hands until you have a homogeneous mixture.
Take the cooked eggplant slices out of the oven and set them aside.
Prepare the sauce to season the rolls, in a bowl put the tomato purée, you can also increase the amount if you want them saucier, basil, oil, and salt and mix.
Chop the mozzarella as well.
Now on each eggplant slice, place a bit of the meat mixture, press it well with your fingers and cover the entire slice. Once all the slices are filled, roll them up to create rolls.
Put a little of the seasoned sauce on the bottom of a baking dish, then the rolls on top, more sauce over the rolls, and finish with chopped mozzarella and Parmesan.
Bake in a preheated oven at 350°F for about 25 – 30 minutes, in an air fryer at 340°F for about 20 minutes.
