Eggplant Rollatini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 eggplant, Fresh..(do not use first slice with skin)2 links or 1/2pd Italian Sausage, pork 2 tbsp Parmesan Cheese, shredded 1 large Egg, fresh, whole, raw 1/2 tsp Salt 1/2tsp Pepper, black 16-24 oz Spaghetti/Marinara Sauce (tomato sauce) 4 oz Mozzarella Cheese, part skim milk 1 cup Ricotta Cheese, whole milk
Preheat the oven to 375 degrees.
Slice the eggplant, disagreed the first slice the is all skin on one side. I used a mandolin to make surety were all the same thickness. I discarded the first slice..too much skin.
Place them on a baking sheet either foiled lined and sprayed with non stick cooking spray use a silpat.
Bake the eggplant slices in the oven for 10 minutes. This will remove some of the moisture from the eggplant so we don't have a watery final dish and it makes the eggplant more pliable- easier to work with and roll.
While the eggplant bake start on the filling. Saute the sausage until cooked- drain if necessary. Set aside and let cool.
In a medium bowl combine ricotta, egg, salt, pepper, italian seasoning, onion powder, garlic powder 1/2 cup mozzarella, 1/8 cup parmesan cheese. Mix the mixture until everything is combined. Then add in your cooked sausage and mix again.
Take the filling mixture and divide it in your bowl so it makes 8 even piles.
Take an eggplant slice and spread 1/8 the mixture on each one spread it over the eggplant leaving about 1 inch at the end with no filing. Starting at the other end roll them up.
**In a 8X8 baking dish pore in about 1 cup of marinara sauce
Place each eggplant roll seam side down until you have 2 rolls of 4.
Top with the other 1/2 cup of mozzarella
I also like to spoon a little extra sauce on top before I add the cheese.
Then bake in a 375 degree oven for 25 minutes.
Then broil for 2 minutes to bubble up the cheese.
Let sit for 5 minutes and then serve it up with some chopped fresh parsley! Enjoy!!
Serving Size: makes 8 rolls
Slice the eggplant, disagreed the first slice the is all skin on one side. I used a mandolin to make surety were all the same thickness. I discarded the first slice..too much skin.
Place them on a baking sheet either foiled lined and sprayed with non stick cooking spray use a silpat.
Bake the eggplant slices in the oven for 10 minutes. This will remove some of the moisture from the eggplant so we don't have a watery final dish and it makes the eggplant more pliable- easier to work with and roll.
While the eggplant bake start on the filling. Saute the sausage until cooked- drain if necessary. Set aside and let cool.
In a medium bowl combine ricotta, egg, salt, pepper, italian seasoning, onion powder, garlic powder 1/2 cup mozzarella, 1/8 cup parmesan cheese. Mix the mixture until everything is combined. Then add in your cooked sausage and mix again.
Take the filling mixture and divide it in your bowl so it makes 8 even piles.
Take an eggplant slice and spread 1/8 the mixture on each one spread it over the eggplant leaving about 1 inch at the end with no filing. Starting at the other end roll them up.
**In a 8X8 baking dish pore in about 1 cup of marinara sauce
Place each eggplant roll seam side down until you have 2 rolls of 4.
Top with the other 1/2 cup of mozzarella
I also like to spoon a little extra sauce on top before I add the cheese.
Then bake in a 375 degree oven for 25 minutes.
Then broil for 2 minutes to bubble up the cheese.
Let sit for 5 minutes and then serve it up with some chopped fresh parsley! Enjoy!!
Serving Size: makes 8 rolls
Nutritional Info Amount Per Serving
- Calories: 238.9
- Total Fat: 14.8 g
- Cholesterol: 69.5 mg
- Sodium: 869.8 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 2.9 g
- Protein: 14.0 g
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