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Eggplant Rolls with Ground Beef and Sauce

Stuffed Eggplant Rolls w/ Ground Beef & Tomato Sauce

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Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Servings 8
Calories 1077 kcal


  • 6 large  eggplants, sliced thick
  • 1 tsp salt
  • 1 tsp sugar
  • 1 cup extra virgin olive oil


  • 1 pound lean ground beef
  • 1 cup extra virgin olive oil
  • 1 cup onions, shredded
  • 1/2 cup parsley, chopped
  • 2 tbsp tomato paste
  • 1 cup red wine
  • salt and pepper, to taste
  • 1 tsp thyme
  • 3 tbsp bread crumbs
  • 1 tsp paprika
  • 1 cup feta cheese, crumbled


  • 3 tbsp extra virgin olive oil
  • 1 clove garlic, finely chopped
  • 1 green pepper, finely chopped
  • 3 cups fresh tomatoes, grated
  • salt and pepper, to taste
  • 1 tsp sugar


  • Preheat oven to 400 degrees.
  • Cut eggplant into thick slices. Place slices in colander and sprinkle with salt and sugar. Let sit for 1 hour.
  • Heat 1 cup olive oil in deep frying pan. Fry eggplant slices and then place on plate with paper towel to absorb the oil.
  • In a deep frying pan, heat 1 cup olive oil and sauté ground beef and onions for 5 minutes. Add parsley and tomato paste; mix well. Add wine, salt, pepper, and thyme and cook for an additional 10 minutes.
  • Turn off heat and mix in bread crumbs, paprika and feta cheese.
  • Place a tablespoon of meat mixture on to each slice of eggplant and form into a roll. Place each roll in a Pyrex dish.
  • To make the sauce, heat olive oil in pot. Sauté garlic and pepper for 3 minutes. Add tomatoes, salt, pepper and sugar. Mix well. Cook for 10 minutes.
  • Add sauce to top of eggplant rolls. Cook at 400 degrees for 40 minutes.


Calories: 1077kcalCarbohydrates: 42gProtein: 26gFat: 89gSaturated Fat: 17gPolyunsaturated Fat: 9gMonounsaturated Fat: 61gTrans Fat: 1gCholesterol: 69mgSodium: 816mgPotassium: 1725mgFiber: 16gSugar: 23gVitamin A: 1450IUVitamin C: 48mgCalcium: 211mgIron: 5mg
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