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Eggplant Rollatini

Author Jacqueline

Ingredients

  • 2 large eggplants
  • Salt
  • 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
  • Filling:
  • 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

Instructions

  • 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.