Serves: 4 (plus leftovers), makes 12 rissoles
Preparation time: 15 minutes
Cooking time: 35-40 minutes
800g lean beef mince
1 tbsp oregano, chopped
2 garlic cloves, crushed
3 tbsp olive oil
1 large eggplant, cut into 1cm slices
500g jar tomato pasta sauce
50g parmesan cheese, grated
Steamed green beans, baby carrots and broccolini, to serve
Preheat the oven to 180ºC. Combine the beef mince with oregano and garlic. Form into 12 beef rissoles, then chill for 30 minutes.
Preheat a chargrill to high. Brush the eggplant slices with 2 tbsp of the oil and cook, turning regularly for 2-3 minutes or until well coloured. Line the base of a large roasting dish with the grilled eggplant slices.
Brush the beef rissoles with the remaining oil and chargrill for a minute on each side or until well coloured (beef rissoles don't need to be cooked through). Place the beef rissoles in the roasting dish on top of the grilled eggplant slices, cover with tomato pasta sauce and sprinkle with parmesan cheese.
Bake for 20 minutes or until the beef rissoles are cooked through and the cheese and sauce are bubbling. Serve with steamed green beans, baby carrots and brocollini.
Preparation time: 5 minutes
Halve the leftover beef rissoles and place in crusty Italian Panini rolls with spinach leaves, tomato and cucumber slices.
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