Ingredients for 6 servings:
For the rolls
- 3-4 pcs
- 1 tbsp
- 1 kg
- 1 pcs
- 3 clove
- 1 tsp
- 150 g
For the sauce
- 800 g
- 3 clove
- 2 tsp
Recipe:
Cut the eggplant lengthwise into thin slices (5-7 mm thick).
Place them on a baking sheet, brush with vegetable oil and bake in an oven preheated to 190 degrees Celsius for 10 minutes.
Take them out.
Place the crushed tomatoes and juice in a saucepan. Add the garlic, Provencal herbs, sugar and salt to taste.
Cook over medium heat for about 10 minutes. Remove from heat.
Add the finely chopped onion and garlic, salt, pepper and dried basil to the ground beef. Stir to combine.
Wrap the ground beef in the eggplant slices and place in a baking dish.
Cover with tomato sauce.
Place in the oven (preheated to 190 °C) and bake for 30 minutes. 5 minutes before the end of the cooking time, sprinkle with grated mozzarella and return to the oven to melt the cheese.
Serve.
Enjoy!
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