Eggplant Rolls Stuffed with Meat in Tomato Sauce
Some dishes get a “wow” the moment the pot hits the table, and these eggplant rolls are one of them. Silky baked eggplant wrapped around juicy, tender meatballs, all simmered in a garlicky tomato sauce that pulls everything together. It’s a Friday-night dinner, a company dish, a “you made this yourself?” kind of meal.
I won’t pretend it’s a ten-minute recipe. There are a few steps – slicing, salting, baking, mixing and rolling – but none of them are hard, and you end up with a big pot that feeds the whole family with leftovers for tomorrow.
Why salt the eggplant?
Don’t skip this step. Salt draws out moisture and bitterness, and just as important, eggplant that has released its liquid soaks up far less oil. That keeps the rolls light instead of greasy. After salting, pat the slices dry and brush them with olive oil so they turn golden, soft and pliable in the oven – exactly what you need to roll them without tearing.
The secret to tender meatballs: zucchini
Instead of breadcrumbs, these meatballs get their softness from grated zucchini. It keeps them moist through the long simmer, so they come out light and tender. One rule matters here: squeeze. Both the zucchini and the onion are full of water, and if you don’t wring them out well in a clean kitchen towel or cheesecloth, the mixture will fall apart.
Which pan to use
A wide braiser or a deep sauté pan works best, so all the rolls fit in a single layer and sink into the sauce. Arrange them seam side down, cover, and let low heat do the rest.
Leftover filling?
There’s almost always a little meat left after the eggplant runs out. Don’t toss it – roll it into small meatballs and simmer them in the sauce alongside the rolls. Leftover rolls keep in the fridge for several days and taste even better the next day.
Step by step
Slice the eggplants lengthwise, salt them and let them sit.
Arrange on a baking sheet and brush with olive oil.
Bake until lightly golden and soft.
Make the filling: beef, squeezed zucchini and onion, parsley and spices.
Place an oblong meatball at the end of a slice and roll it up.
Repeat until you run out of slices.
Make the tomato sauce in a wide pan.
Arrange the rolls in the sauce in a single layer.
Cover and simmer over low heat until the sauce thickens.
Serve hot, garnished with parsley. Enjoy!
Eggplant Rolls Stuffed with Meat in Tomato Sauce
Baked eggplant slices wrapped around tender beef and zucchini meatballs, slowly simmered in a garlicky tomato sauce. An impressive, comforting main.
Ingredients
For the eggplant
- 3-4 eggplants sliced lengthwise
- salt
- 1/2-3/4 cup olive oil for brushing
For the filling
- 2 1/2 lb ground beef 1.2 kg, ideally 80-85% lean
- 1 large onion about 4 oz (110 g), grated; use 2 for a richer flavor
- 2 zucchini about 14 oz (400 g), finely grated
- 1 bunch parsley chopped
- 1 egg
- 3-4 garlic cloves minced
- 1 heaping tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp hot paprika
- 1 heaping tsp salt or to taste
- 1/2 tsp black pepper
For the sauce
- 2-3 tbsp olive oil
- 4 garlic cloves minced
- 24 oz tomato passata 700 g, one jar
- 1 tbsp tomato paste
- 1-1 1/2 cups water
- 2 tbsp sweet paprika about
- 1/2 tsp hot paprika
- salt and black pepper to taste
Instructions
Prepare the eggplant
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Slice the eggplants lengthwise into thin slices, about 3/16 inch (4-5 mm) thick, using a mandoline or a sharp knife.
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Lay out the slices, salt them lightly on both sides and let them sit for 30-60 minutes. Pat them very dry with paper towels.
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Preheat the oven to 350-375°F (180-190°C). Arrange the slices on a parchment-lined baking sheet and brush generously with olive oil.
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Bake for about 10 minutes, carefully flipping halfway through. Remove when lightly golden and soft, and let cool.
Make the filling and roll
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Grate the onion and zucchini and squeeze out as much liquid as you can. This step is important - otherwise the mixture will fall apart.
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In a bowl, mix the beef, squeezed onion and zucchini, parsley, egg, garlic, tomato paste and spices. Taste and adjust the seasoning.
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Shape small oblong meatballs, place one at the end of each eggplant slice and roll it up. Repeat until you run out of slices. Shape any leftover meat into small meatballs.
Make the sauce and simmer
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Heat the olive oil in a wide braiser or deep sauté pan, add the garlic and cook until fragrant.
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Add the passata, tomato paste, water, sweet and hot paprika, salt and pepper. Simmer for about 10 minutes, until slightly reduced.
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Arrange the rolls (and any extra meatballs) in the sauce in a single layer, seam side down.
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Cover and cook over low heat for 1 to 1 1/4 hours, until the meat is cooked through and the sauce has thickened.
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Serve hot, garnished with parsley leaves.
Notes
Nutrition is per serving (1 of 8, about 5 rolls) with about 2 tablespoons of sauce.
