Picante Eggplant Rollatini
This recipe takes eggplant from side dish to main dish. Simply grill or broil eggplant slices to soften, then roll around a delicious beef mixture seasoned with Pace Salsa. Top with even more salsa then pop in the oven. The salsa and juices from the eggplant and beef create a wonderful sauce, so be sure to serve this dish with rice to soak up all of the saucy goodness.
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Cooking Directions
- Heat the broiler. Place the eggplant slices onto a rack in a broiler pan. Brush with the oil.
- Broil 7 inches from the heat for 10 minutes or until the eggplant slices are golden brown on both sides, turning them over once halfway through broiling.
- Set the oven to 350°F. Thoroughly mix the beef, 1/2 cup salsa, bread crumbs, garlic and cilantro in a large bowl. Season the beef mixture as desired. Spoon about 3 tablespoons beef mixture in the center of each eggplant slice. Roll the eggplant around the filling and place seam-side down into a 13x9x2-inch baking dish. Spoon the remaining salsa over the filled eggplant. Cover the baking dish.
- Bake for 35 minutes. Uncover the baking dish.
- Bake, uncovered, for 10 minutes or until the filling is cooked through. Sprinkle with additional cilantro, if desired. Serve with hot cooked rice, tortillas or pita bread.
Ingredients
- 2 medium eggplant (about 1 pound each), each cut into 6 (1/3-inch-thick) diagonal slices
- 0.25 cup vegetable oil
- 1 pound lean ground beef
- 1 jar (16 ounces) Pace® Chunky Salsa or Picante Sauce
- 0.25 cup plain bread crumbs
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh cilantro