Eggplant Rollatini

Ingredients

• Eggplant

  Raw

  2 eggplant, unpeeled (approx 1-1/4 lb) or 1.1kg

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  1 tsp or 6g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ground beef

  80% lean meat / 20% fat, raw

  ½ lb or 227g

• Pepper

  Spices, black

  1 tsp or 2g

• Tomato sauce

  No salt added

  3 cup or 735g

• Mozzarella cheese

  Whole milk

  6 oz or 170g

Directions

1. Heat broiler and line a baking sheet with parchment paper. Brush both sides of eggplant slices with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt.
2. Arrange slices on prepared baking sheet and broil in batches until they are deep brown, turning once halfway through, about 5 to 7 minutes per side.
3. Adjust the oven temperature to 375 degrees F and place a rack in the middle.
4. In a large skillet, heat 1 tablespoon of the remaining olive oil over medium heat. Add onion and sauté until translucent, but not browned, stirring occasionally, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground beef, stirring frequently and breaking up meat into very small pieces with the side of a metal spoon. Season with salt and pepper. Sauté until meat is just cooked through, about 8 minutes.
5. Add 1 cup of tomato sauce and simmer for 10 to 15 minutes, stirring every now and then. Take a taste and adjust seasoning as needed.
6. Lightly grease a baking dish. Spread ½ cup of tomato sauce in the bottom of the dish. Place a scant tablespoon of the beef mixture on one end of the eggplant slices and roll up tightly. Place the eggplant rollatini in the baking dish, seam side down. Continue with remaining eggplant slices.
7. Evenly distribute the remaining tomato sauce on top of the eggplant rollatini. Season with salt and pepper and sprinkle with grated mozzarella cheese. Cover with foil and bake for 20 minutes. Uncover and bake for further 5 minutes or until the cheese is bubbly.
8. Serve hot and enjoy!