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  • 1 lb (500 g) extra-lean ground beef
  • 1/4 cup (50 mL) EACH yellow onions, diced and tomato paste
  • 1 garlic clove, minced
  • 1 tsp (5 mL) EACH Italian seasoning, salt and black pepper
  • 3-5 small baby eggplants, sliced length-wise
  • 1 1/2 cup (150 g) mozzarella cheese, shredded (divided)
  • 2 cup (500 g) cottage cheese (1% M.F)
  • 1/3 cup (75 mL) EACH Parmesan cheese and fresh basil, chopped
  • 1-2 jar (650 mL) marinara tomato sauce

Cut ends off eggplants, stand on flattened end, cut lengthwise into thin ¼-inch slices. Sprinkle lightly with salt. Microwave on HIGH for 5 minutes. In skillet over medium-high heat; add first 4 lines of ingredients. Stir until ground beef is browned. Remove from heat, cool. Remove eggplant from microwave, press out excess moisture with clean towel.

Combine 1 cup (100 g) mozzarella, cottage, parmesan cheeses, basil and beef mixture; do not over mix.

Place ¼ cup (50 mL) of filling on end of sliced eggplant closest to you. Roll away from yourself. Place in 1-2 inch baking dish. Repeat. Pour marinara sauce over top sprinkle with reserved ½ cup (50 g) mozzarella cheese. Bake at 350˚F (180˚C) for 30 minutes or until internal temperature of 160˚F (71˚C) is reached.

Recipe developed and written by Adriana Barros PHEc

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