Side Dish

Bacon-wrapped Eggplant Rolls is for Side Dish.

Bacon-wrapped Eggplant Rolls takes 45 minutes to prepare.

Bacon-wrapped Eggplant Rolls takes 40 minutes to cook.

Bacon-wrapped Eggplant Rolls makes 16 servings.

The ingredients for Bacon-wrapped Eggplant Rolls are:

2 eggplant, peeled (yield from 1 Eggplant, fresh
8 serving Bacon - Farmland Thick Sliced Bacon
1.25 cup Cheese - Kraft Mozzerella Shredded
1 serving Salt and Pepper to taste (by ANEWAY)
400 grams Tomato Sauce
1 tsp Lea & Perrin's Worchestershire Sauce (by CALEKU)
0.25 tsp Sage, ground
300 grams Basil
0.25 tsp Oregano, ground
0.25 tsp Thyme, ground
0.25 tsp Cayenne Pepper (Ground)
8 oz Cream Cheese
16 oz 90/10 Ground Beef Sirloin
1 tbsp Garlic powder
1 tbsp Onion powder 0.5 cup Cheddar Cheese, Kroger shredded Sharp Cheddar

Here is how you make Bacon-wrapped Eggplant Rolls:

1. Preheat the oven to 400 degrees F.2. Begin browning the ground beef in a skillet w/1tbsp olive oil3. Add the garlic and onion powders4. Slice the eggplant into 16 strips that are roughly the length of the eggplant, 1.25-1.5" wide and 1/4" thick.5. Lay the eggplant strips onto a sheet pan and dust them with salt. Allow to stand for 20-30 minutes to allow the moisture to be pulled out of the eggplant. 6. As the ground beef should be browned, remove from burner and set aside.7. Pat dry and dust with a salt/pepper/sage mixture and place in the oven to roast for 15 minutes.While the eggplant is roasting, start on the sauce:8. In a bowl, pour in the tomato sauce and worchestershire sauce.9. Add oregano, thyme, and cayenne.10. Stir until well mixed.11. Once the eggplant is finished in the oven, remove the sheet an allow to cool, a bit.Create the filling:12. Combine ground beef and softened cream cheese in a mixing bowl.13. Add 250 or so grams of the fresh basil, and ground sage. 14. Stir until well mixed.15. Pour roughly half of the tomato sauce into a baking dish (13x9" should be sufficient)16. One at a time, lay an eggplant strip flat, place roughly a tablespoon of the filling mixture at the end of the eggplant and roll from that end until it's a complete roll.17. Laying a strip of bacon flat, place the eggplant roll onto the end of the bacon and roll until it is wrapped once. The bacon I used was roughly twice the size of the roll, so I was able to halve the bacon, thus allowing 8 strips of thick bacon for 16 rolls.18. When each roll is wrapped, place them into the baking dish.19. Repeat this for the remaining 15 rolls.20. Spoon the remaining tomato sauce over the rolls, covering each.21. Distribute the cheddar cheese over the rolls.22. Cover the rolls with the shredded mozzarella (the rolls will covered and there will be excess all over the place...)23. Place in the 400F oven and roast for roughly a half-hour. If you are using thinner bacon, then you can probably cut that time in half, but much less than 30 minutes with thick bacon and it will be unappetizingly floppy.Serving Size: Makes 16 single servingsNumber of Servings: 16Recipe submitted by SparkPeople user KON16OV.

The nutritional information for Bacon-wrapped Eggplant Rolls is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 203.8

• Total Fat: 13.9 g
• Cholesterol: 48.0 mg
• Sodium: 397.4 mg
• Total Carbs: 7.8 g
• Dietary Fiber: 2.6 g
• Protein: 12.9 g

The dietary needs meet for Bacon-wrapped Eggplant Rolls is Low Carb