• Preheat the oven

  : If roasting the eggplants Preheat the oven to 220 C and line a baking tray with baking paper.
• Cook the beef mince: Heat a pan with 2 tablespoons olive oil. Add the beef mince and 1 tablespoon Involtini seasoning. Add a pinch of salt and pepper Combine and leave to cook for 10 minutes on medium heat. Stir once or twice and turn heat off once the meat is all brown and cooked through.
• Prepare the eggplants: While the beef mince cooks slice the tops off the eggplants and discard. Slice lengthwise, brush the slices with olive oil and season with salt and pepper, both asides. To roast:Lay on the prepared baking tray and roast for 8 minutes, flip them over and bake for 5 minutes.To grill: Grill on high heat until charred marks appear. 5 minutes on the first side and 3 to 4 minutes after flipping. Cooling: Set aside and cool.
• Easy recipe for tomato sauce

Assemble the Involtini

• Spread a couple spoon fulls of sauce into a 9 x 13 size baking dish.
• On a board or work surface lay the eggplant slices down and start with a spoonful of tomato sauce on each slice. Add the beef mince and parmesan cheese. Don't overfill the eggplant slices with meat and sauce it will be more difficult to roll unless you already know how.
• Roll each one firmly yet gently to avoid the slices from tearing. Repeat for all the slices
• Add a spoon of tomato sauce over with a generous amount of cheese.
• Bake until the cheese has melted and the top osngolden brown. Approximately 18 to 20 minutes.
• Serve with ciabatta, garlic bread or potato sides.