Sometimes I see a recipe and it stops me dead in my tracks. This is such a recipe. My friend Karie Engels posted the picture on her Facebook wall and I was in awe. I had to make it. Everything about it sounded absolutely scrumptious. Luckily for me I had all the ingredients, not at all suspicious that I buy eggplant like they are a staple while grocery shopping. I was beyond excited to make this for my family. Supper couldn’t get here fast enough!
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story
You can check out my lovely friend Karie Engels from Celebrating Home with Karie Engels. Find her: here
Where she found the recipe: here
1 1/2 lb. Italian or Asian eggplant, trimmed and cut lengthwise into slices 1/4 inch thick
1/4 cup plus 2 tablespoons olive oil
Salt, to taste
5 oz. Italian sausage, casings removed (mine was closer to 6-ounces, 2 links turkey hot turkey sausage)
2 cups tomato sauce (homemade or not, today I had organic Trader Joe’s)
Handful fresh basil roughly chopped (not in original recipe)
1 cup whole-milk ricotta cheese
4 oz. fresh mozzarella cheese, cut into small pieces (about 1 cup)
4 tablespoons grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh flat-leaf parsley
Freshly ground pepper, to taste
Preheat an oven to 450 degrees F.
Brush the eggplant on both sides with the 1/4 cup olive oil and season with salt. Place in a single layer on a baking sheet and bake until lightly browned underneath, about 10 minutes. Turn the slices over and bake until tender, 5 to 7 minutes more. Remove from the oven and reduce the oven temperature to 350 degrees F.
In a pan over medium-high heat, warm the 2 Tbs. olive oil. Add the sausage and sauté until cooked through, about 3 minutes. Stir in the tomato sauce and bring to a boil. Reduce the heat to low and simmer for 5 minutes. Toss in your handful chopped basil.
In a bowl, stir together the ricotta, mozzarella, 2 tablespoons of the Parmigiano-Reggiano and the parsley. Season with salt and pepper. Spread half of the sauce on the bottom of a 9-inch baking dish. Place a spoonful of the cheese mixture near the wide end of each eggplant slice, roll up, and place upright or upside down in the sauce.
Spoon the remaining sauce between the rolls. Sprinkle with the remaining 2 Tbs. Parmigiano-Reggiano. Bake until the sauce is bubbling, about 20-30 minutes. Serve over linguini or any long pasta you like. Today I had angel hair, it was perfect.
Printer Friendly: Rolled Eggplant with Sausage and Mozzarella
Note: I like to use Spicy Turkey Sausage but it would be tasty with any favorite of yours!
P.S. The only thing I did wrong with this recipe was to not double it. Next time, I am 100% making twice the amount…we had NO leftovers…such a shame!
Recipe shared here as well: