This Meat Eggplant Rollatini | Easy & Cheesy Dinner! remind me of the cozy dinner with my family in Italy. My last visit to Italy was nothing short of an unforgettable adventure but let’s be honest, the real star of the trip was the food! If you know me, you know I’m absolutely crazy about good food.
It brings people together, creates memories, and honestly, what’s a great trip without great meals?
One dish that completely stole my heart was Eggplant Rollatini, thin slices of eggplant seasoned with Mediterranean herbs, rolled up with creamy ricotta, baked in rich tomato sauce, and topped with golden, bubbly cheese. It was love at first bite.
Today, I recreated this Italian classic in my own kitchen, with a fresh homemade tomato sauce and a few personal touches. And I had to share it with you. This Stuffed Eggplant Rollatini Casserole is easy, cheesy, and bursting with flavor. Whether you’re serving it for a cozy weeknight dinner or impressing guests, this dish is guaranteed to satisfy.
If you’re looking for a vegetarian meal that doesn’t skimp on comfort or taste, give this one a try. You won’t regret it!
So, what’s different about my Meat Eggplant Rollatini | Easy & Cheesy Dinner?
Instead of the classic ricotta filling, I stuffed the eggplant with a savory mix of fresh ground beef, sautéed onions, and colorful veggies. The result? A rich, flavorful twist on the traditional recipe—hearty, satisfying, and absolutely delicious! It turned out to be the perfect comfort food with a Mediterranean flair. As someone who lives an active lifestyle, I’m always looking to create dinners that are both satisfying and nutritious. By adding lean ground meat to my Rollatini, I boosted the protein content, making it a well-rounded, nutrient-rich meal. It’s the perfect dinner, packed with flavor, full of nourishment, and still low in calories!
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Meat Eggplant Rollatini Casserole | Easy & Cheesy Dinner!
Ingredients
- 2 large eggplant
- 2 tbsp olive oil
- For filling:
- 250 g ground beef
- 2 tbsp olive oil
- 1 medium onion
- ½ medium bell red pepper
- 1 tsp oregano
- ½ tsp black pepper
- 1 tsp salt
- 2 tbsp minced basil
- For the sauce:
- 1 clove of garlic
- 2 medium tomatoes
- ½ medium bell red pepper
- 4 leaves of basil
- 6 tbsp tomato paste
- ½ tsp black pepper
- 1 tsp salt
- 1 tsp oregano
- For topping:
- ½ cup parmesan cheese
- ½ cup mozzarella cheese
Instructions
- Slice the eggplants into strips about ½ inch thick.
- Dice the onion and red bell pepper into medium-sized pieces.
- Lightly grease a baking tray with olive oil.
- Arrange the eggplant slices in a single layer on the tray.
- Bake in a preheated oven at 200°C (392°F) for 20–25 minutes, or until soft and lightly golden.
- Make the Filling: In a large skillet, heat some olive oil over medium heat.
- Add the ground beef and stir for a minute.
- Add the diced onion and red bell pepper.
- Cook until the beef is browned and the vegetables are softened.
- Season with oregano, salt, and black pepper. Stir to combine, then remove from heat.
- For the Sauce: In a blender, combine the garlic, fresh tomatoes, red bell pepper, water, and tomato paste.
- Add roughly chopped basil, oregano, salt, and black pepper.
- Blend until smooth and fully combined.
- Take one eggplant slice and place about 1 tablespoon of the meat filling on one end.
- Gently roll it up and place the roll seam-side down in a baking dish.
- Repeat with the remaining slices and filling.
- Pour the prepared tomato sauce evenly over the eggplant rolls.
- Sprinkle generously with shredded mozzarella and grated parmesan cheese.
- Cover the dish with aluminum foil.
- Bake in a preheated oven at 200°C (392°F) for 30 minutes.
- Then remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
- Once out of the oven, garnish with freshly chopped parsley.
- Serve warm and enjoy every cheesy, flavor-packed bite!
