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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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An adapted recipe. You can take this and make it into lasagna by using the eggplant as the lasagna noodle instead and crumbling the meat between layers. Ingredients:
1 large eggplant, peeled |
1 egg, beaten |
3 tablespoons water |
1 cup bread crumbs, soft |
1 teaspoon basil, crushed |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/8 teaspoon garlic powder |
1 1/4 pounds lean ground beef |
16 ounces spaghetti sauce |
Directions:
1. n a Dutch oven or large, deep skillet, bring salted water to a boil for eggplant. Cut eggplant lengthwise into about 12 1/4-inch slices. Boil in salted water for 3 to 4 minutes. Drain well on paper towels.
2. n a mixing bowl, combine eggs, bread crumbs, and seasonings. Add 1 pound of the ground beef; mix well. Divide into 12 portions. Place a portion on each eggplant slice; roll up.
3. Place in a large baking pan, seam side down. Brown remaining ground beef; drain. Stir in spaghetti sauce. Spoon meat sauce over roll-ups. Cover pan and bake at 350° for 30 minutes.
4. Uncover and bake 30 to 40 minutes longer. Serve over spaghetti or with a tossed salad.
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