Yields: 10 servings


  • 24 plum tomatoes
  • 2 Tb olive or vegetable oil
  • 1 medium onion, minced
  • 1 Tb salt

  • 2 large eggplants, peeled and sliced ¼” lengthwise
  • 2 tsp salt
  • 3 Tb olive or vegetable oil

  • 4 lbs ground beef
  • 1 large onion, minced and sautéed, if desired
  • 8 eggs, whole
  • 1 Tb salt


  1. Bring a large pot of water to a boil. Remove the stem from the tomatoes and using a sharp paring knife, score the bottoms with an x. Blanch the tomatoes for about 10seconds, until the skin begins to fall off. Remove immediately and place in a bowl of ice water to stop the cooking.
  2. Chop the tomatoes fine. Heat a large heavy bottomed pot over medium high heat with 2 Tb oil. Add onions and cook until they begin to soften. Add tomatoes and season with salt. Bring to a boil and cover. Cook over low heat for 1 ½ hours, stirring occasionally.
  3. Place eggplant on a parchment lined baking sheet. Brush with oil and season with salt. Bake in a 400° oven for about 15 minutes, until soft.
  4. In a large bowl combine remaining ingredients. Work together using your hands until the meat mixture thickens and the egg is incorporated into it, about 3 minutes.
  5. Place some meat filling onto a slice of eggplant and roll over. Place seam side down in a greased baking pan.
  6. Pour tomato sauce over rolled eggplant and bake covered in a 350° oven for 25 minutes. Uncover and bake an additional 10 minutes.

Click here to watch Chef Jack making this dish.