Truth time. I’m not a huge eggplant fan.
However, it has been showing up in my produce baskets lately. I wanted to find something enjoyable to do with it. I’ve never been averse to eggplant parm, so I thought I’d do that- with a twist.
This is almost like eggplant parm meets lasagna. Ricotta, sausage, herbs and romano are roll up in breaded slices of eggplant, baked, then topped with sauce and cheese and baked again. This probably even fits your definition of “healthy” since the eggplant slices aren’t fried before rolling. What’s not to like?
- 2 large eggplants
- 2 eggs beaten
- 2/3 c plain or Italian seasoned breadcrumbs
- 2/3 c plain or Italian seasoned panko
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 3/4 lb Italian sausage
- 16 oz container ricotta cheese
- 1/4 grated romano or parmesan cheese
- 1/3 c grated mozzarella cheese
- 1 egg
- 1 1/2 tsp fresh oregano chopped
- 1 1/2 tsp fresh basil chopped
- 1 jar pasta sauce
- 1 cup grated mozzarella cheese
- Slice the eggplant lengthwise into 1/4" slices,discarding the short end pieces. Sprinkle with salt and allow to sit for at least 15 minutes to draw out the water. Blot with a paper towel, turn over and repeat with the other side.
- Meanwhile, brown the sausage in a skillet. Set aside to cool slightly.
- In a separate bowl, stir together cheeses, herbs, and egg. Add in sausage; mix to combine.
- Preheat an oven to 375F.
- On a large plate, mix together salt, seasoning, breadcrumbs and panko.
- Dip each eggplant slice into the beaten egg, then coat with the breadcrumb mixture. Spoon approximately 2-3 tablespoons of filling onto the center of the eggplant, then roll up, beginning with the narrow end. If necessary, secure with a toothpick (I only had to do this with one slice). Place on baking sheet. Repeat with the remaining slices. Spray with cooking spray or sprinkle with olive oil.
- Bake the rolls for 10 minutes. Spoon pasta sauce over the top, sprinkle with cheese and return to the oven for another 10 minutes. Serve immediately.