Warm Rustic Stuffed Eggplant Rolls – Easy Holiday Comfort Food

Ingredients

• • 2 ⅞ large eggplants, sliced into0.25-inch rounds
• • 1 ⅞ lb ground beef (85% lean)
• • 1 ⅞ cup ricotta cheese
• • ⅞ cup grated Parmesan cheese
• • 1 ⅞ cup breadcrumbs
• • 2 ⅞ cloves garlic, minced
• • 1 ⅞ tsp dried thyme
• • ⅞ tsp ground nutmeg
• • ⅞ tsp salt
• • 2 ⅞ tbsp olive oil
• • ⅞ cup fresh parsley, chopped

Instructions

1. 1

   Preheat oven to 375°F (190°C). Slice eggplants into ¼-inch rounds and salt both sides. Let sit for 20 minutes to draw out moisture.

2. 2

   In a bowl, combine ground beef, ricotta, Parmesan, breadcrumbs, garlic, thyme, nutmeg, and salt. Mix until well incorporated.

3. 3

   Pat eggplant slices dry with paper towels. Spread 2 tbsp olive oil in a baking dish. Spoon 1 tbsp filling onto each slice, roll tightly, and place seam-side down in the dish.

4. 4

   Cover with foil and bake for 30 minutes. Remove foil, sprinkle with parsley, and bake 10 minutes longer until golden and bubbly.

5. 5

   Let rest for 10 minutes before transferring to a rustic wooden board. Garnish with additional parsley and serve warm.