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Three Cheese-Stuffed Eggplant Roulade with Beef Ragout

Enjoy this satisfying and versatile eggplant recipe with a top-notch Ground Beef ragout sauce and lots and lots of cheese.

  • 2 hrs
    15 min
  • 6
    SERVINGS
  • 510
    Cal
  • 39 g
    Protein

Ingredients:

  • 1 pound Ground Beef (93% lean or leaner)
  • 4 ounces diced pancetta or smoked bacon
  • 2 medium onions, finely chopped (about 1-1/2 cups)
  • 2 stalks celery, finely chopped (about 1 cup)
  • 2 medium carrots, finely chopped, (about 1 cup)
  • 1/2 cup dry red wine
  • 1-1/2 cups beef stock, divided
  • 1/4 cup plus 2 tablespoons tomato paste
  • 1 cup whole milk
  • 2 teaspoons salt, divided
  • 18 slices of eggplant (1/4-inch thick, lengthwise, abouut 3 medium eggplants)
  • 1-1/2 cups ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 1/3 cup chopped fresh basil leaves
  • 1 egg
Garnish:
  • 1/3 cup shredded Parmesan cheese
  • 1/4 cup chopped fresh basil leaves

Cooking:

  1. Heat 5-quart stock pot over medium-high heat until hot. Add pancetta; cook 4 to 7 minutes to release fat. Add onions, celery and carrots; cook 8 to 10 minutes until most of the moisture has evaporated. Add Ground Beef, breaking into small crumbles; cook 8 to 10 minutes. Add wine to pot; cook 1 to 2 minutes and stir until browned bits attached to pot are dissolved and wine has evaporated. Stir in 1-1/4 cups broth and tomato paste; reduce heat to low. Simmer 20 minutes, stirring occasionally. 

  2. Preheat oven to 350°F. Place eggplant slices on shallow-rimmed baking sheet-lined with parchment paper. Season eggplant with remaining 1 teaspoon salt. Set aside for 20 minutes to allow moisture release. Pat dry both sides with paper towel. Season eggplant with pinch of black pepper, as desired. Bake at 350°F for 20 to 35 minutes until eggplant skin is soft.

  3. Stir milk into beef mixture; cover and simmer 20 to 30 minutes until milk is absorbed. Add remaining stock to thin, if needed. Season with 1 teaspoon salt, as desired.
    Cook's Tip: Ragout can be made 24 hours in advance, cooled and refrigerated until ready to use. Reheat to 165°F.

  4. Meanwhile, combine ricotta, mozzarella, Parmesan, basil and egg in medium bowl; mix well. Preheat oven to 400°F. Spoon about 1-1/2 tablespoons cheese mixture onto short end of eggplant slice and roll up starting with short end. Repeat with all slices. 

  5. Place eggplant roulades seam side down in 11 by 7-inch glass baking dish coated with cooking spray, leaving no space between each roulade. Cover with aluminum foil. Bake at 400°F for 25 to 30 minutes until internal temperature reaches 165°F. Top roulades with Beef Ragout, garnish with additional Parmesan and basil, as desired. 
510 CALORIES

0 % *

12.8g SAT FAT

0 % DV **

39g PROTEIN

0 % DV

4.4 mg IRON

0 % DV

6.7 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 3 eggplant roulades, 3/4 cup ragout: 510 Calories; 219.6 Calories from fat; 24.4g Total Fat (12.8 g Saturated Fat; 0.1 g Trans Fat; 1 g Polyunsaturated Fat; 5.5 g Monounsaturated Fat;) 132 mg Cholesterol; 1596 mg Sodium; 33 g Total Carbohydrate; 9.7 g Dietary Fiber; 39 g Protein; 449 mg Calcium; 4.4 mg Iron; 1489 mg Potassium; 0.6 mg Riboflavin; 7.3 mg NE Niacin; 0.7 mg Vitamin B6; 2.6 mcg Vitamin B12; 534 mg Phosphorus; 6.7 mg Zinc; 35.3 mcg Selenium; 137.9 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Calcium, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline.

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