Get ready to indulge in a delightful twist on a classic Italian favorite with our Italian Sausage Eggplant Rollatini! This mouthwatering dish combines tender grilled eggplant with a rich and creamy ricotta filling, all smothered in zesty marinara sauce and topped with melted Parmesan cheese. Perfect for impressing your family or guests, this recipe is not only a feast for the eyes but also a burst of flavors that will leave everyone asking for seconds. With just 50 minutes from prep to plate, you’ll discover how easy it is to bring a taste of Italy into your kitchen. So roll up your sleeves and prepare for a culinary adventure that’s sure to become a family favorite!
Ingredients
- Eggplant, sliced
- Italian sausage, cooked and crumbled
- Ricotta cheese
- Parmesan cheese, grated
- Marinara sauce
- Fresh basil
- Olive oil
- Salt
- Pepper
Instructions
- Prepare the eggplant by slicing it lengthwise into thin (1/4 inch) strips. Brush each slice with olive oil and season with salt and pepper.
- Preheat the oven to 375°F (190°C). Grill or roast the eggplant slices until they are tender and lightly charred, about 3-4 minutes per side.
- In a skillet, cook the Italian sausage over medium heat, breaking it into small crumbles. Drain excess fat and let it cool slightly.
- In a mixing bowl, combine ricotta cheese, half of the grated Parmesan cheese, cooked sausage, and chopped fresh basil. Mix thoroughly and season with salt and pepper.
- Lay out the grilled eggplant slices and spread the ricotta-sausage mixture evenly on each slice, leaving a small border around the edges.
- Carefully roll each eggplant slice into a tight roll, creating individual rollatini. Place them seam-side down in a baking dish.
- Pour marinara sauce over the rollatini, ensuring they are well-covered. Sprinkle the remaining Parmesan cheese on top.
- Bake in the preheated oven for 20-25 minutes, until the sauce is bubbling and the cheese is melted and slightly golden.
- Remove from oven and let rest for 5 minutes. Garnish with additional fresh basil before serving.
Tips
- Choose the Right Eggplant: Look for firm, shiny eggplants with a vibrant color. Smaller eggplants tend to be sweeter and less bitter, making them ideal for this dish.
- Salt the Eggplant: To draw out excess moisture and bitterness, sprinkle the eggplant slices with salt and let them sit for about 30 minutes before rinsing and drying. This will enhance the flavor and texture.
- Customize the Filling: Feel free to add your favorite herbs or vegetables to the ricotta mixture. Spinach, mushrooms, or even a hint of garlic can elevate the dish even further!
- Don’t Skimp on Marinara: A generous layer of marinara sauce not only adds flavor but also keeps the rollatini moist during baking. Use homemade or your favorite store-bought sauce for convenience.
- Let It Rest: Allow the rollatini to rest for about 5 minutes after baking. This helps the flavors meld together and makes serving easier.
- Garnish for Presentation: A sprinkle of fresh basil or a drizzle of olive oil right before serving adds a pop of color and freshness that will impress your guests.
- Make It Ahead: Prepare the rollatini in advance and refrigerate them in the baking dish. Just pop them in the oven when you're ready to serve for an easy and stress-free meal.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 25g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 85mg
