Oven-Baked Cheesy Eggplant Rolls with Beef and Veggies - A Cheesy Baked Delight

In this flavorful dish, we’re taking tender slices of pan-fried eggplant and rolling them up with a savory mixture of ground beef and vegetables. These eggplant rolls are then smothered in a rich tomato sauce, sprinkled with cheese, and baked to golden perfection. This recipe is a creative and delicious twist on classic Eggplant Parmigiana, perfect for impressing your family or guests with a hearty, comforting meal.

Recipe:

Ingredients:
- 3 large eggplants, sliced lengthwise into 1/4-inch thick slices
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 400g ground beef
- 1 green paprika chopped
- 2 carrots, finely diced
- 2 ripe tomatoes, chopped
- 4 tablespoons tomato paste
- 1 teaspoon paprika powder
- Salt and pepper to taste
- Olive oil (for frying and drizzling)
- 200g mozzarella cheese, shredded
- 50g Parmesan cheese, grated
- Fresh arugula or parsley (for garnish)

Instructions:


1. Cook the Ground Beef Mixture:
- put the pan on medium high heat and add about one tablespoon of olive oil .
- Add the chopped onion and garlic, and sauté until fragrant and translucent.
- Add the ground beef. Seasoning with salt and pepper and paprika powder and cook until browned.
- Stir in the carrots, paprika and chopped tomatoes, cooking until the vegetables are softened. Let the mixture simmer for about 10 minutes until it thickens slightly. Remove from heat and let it cool a bit.

2. Pan-Fry the Eggplant:
- Heat a generous amount of olive oil in a large pan over medium heat.
- Fry the eggplant slices in batches until they are golden brown and tender on both sides, about 3-4 minutes per side.
- Place the fried eggplant slices on a paper towel-lined plate to drain excess oil and set them aside to cool.

3. Season the tomato paste with salt and pepper

4. Roll the Eggplant Cannelloni:
- Take each pan-fried eggplant slice and place a generous spoonful of the beef and vegetable mixture at one end.
- Carefully roll the eggplant slice around the filling to create a cannelloni shape.
- Place each rolled eggplant in a baking dish, seam side down. Repeat until all the eggplant slices are filled and rolled.

5. Add the Tomato Sauce and Cheese:
- Pour the tomato sauce over the eggplant cannelloni, ensuring they are well covered.
- Sprinkle the shredded mozzarella cheese generously over the top, followed by the grated Parmesan.

6. Bake:
- Preheat your oven to 180°C (350°F).
- Bake the eggplant cannelloni for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown on top.

7. Garnish and Serve:
- Let the dish cool for a few minutes before serving.
- Garnish with fresh parsley or arugula for a burst of color and flavor.

Serving Suggestion:
Serve this oven-baked Eggplant Cannelloni with a fresh salad or garlic bread. It’s a comforting and satisfying dish that's perfect for a family dinner or to impress guests.

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