🍆🥩🧀 Cheesy Eggplant Meat Rolls

Ingredients

For the eggplant

• 2 large eggplants
• 2 tbsp olive oil
• Salt, to taste
• ½ tsp black pepper

For the meat filling

• 450 g ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 small tomato, finely chopped
• ½ tsp paprika
• ½ tsp black pepper
• ½ tsp chili flakes, optional
• ½ tsp salt
• 2 tbsp chopped fresh parsley

For the sauce & topping

• 1½ cups tomato sauce
• 1 tbsp tomato paste
• 1 cup shredded mozzarella
• ¼ cup grated Parmesan
• Fresh parsley, for garnish

👨‍🍳 Instructions

1. Prepare the eggplant:
   Slice the eggplants lengthwise into thin strips. Sprinkle lightly with salt and let them sit for about 10 minutes, then pat dry.
2. Soften the slices:
   Brush both sides with olive oil and bake at 400°F (200°C) for 10–15 minutes, just until softened enough to roll.
3. Make the meat filling:
   Heat a little oil in a skillet. Add onion and cook for 2–3 minutes. Add garlic and ground beef, then cook until browned.
4. Season:
   Add chopped tomato, paprika, black pepper, chili flakes, salt, and parsley. Cook for another 5–7 minutes, until the mixture is thick and most of the liquid has evaporated.
5. Make the sauce:
   Mix the tomato sauce with tomato paste and spread about half of it across the bottom of a baking dish.
6. Roll the eggplant:
   Place a spoonful of the meat mixture at one end of each eggplant slice. Roll tightly and place seam-side down in the baking dish.
7. Add sauce & cheese:
   Pour the remaining tomato sauce around and over the rolls. Cover generously with mozzarella and Parmesan.
8. Bake:
   Bake uncovered at 375°F (190°C) for 20–25 minutes, until the sauce is bubbling and the cheese is melted and golden.
9. Garnish & serve:
   Sprinkle with fresh parsley and serve hot. 🍆🥩🧀🔥

🔥 Tip: Don’t overcook the eggplant before rolling—it should be soft and flexible but still strong enough to hold the meat filling.