Italian Eggplant roll ups
Ingredients
2 eggplants
2 cups ricotta cheese
1 Lb Sweet Italian Sausage browned
1 cup shredded mozzarella cheese (plus more to top)
½ cup shredded parmesan cheese (plus more for serving)
1 Tbsp crushed garlic
¼ cup fresh basil, chopped
4 cups fresh chopped Spinach blanched and water squeezed out
2 eggs
salt
pepper
1 28 oz jar marinara sauce (I use Raos)
1 Tsp Chili peppers
Preparation
Preheat oven to 350ºF
Slice the ends the eggplants and slice them into ¼ -inch slices (using a Mandolin) and lay them out on a baking sheet covered in parchment paper.
Season with a pinch of salt on both sides of the eggplant slices and let them sweat for 20 minutes, then dry them with a paper towel. Once dried; add a pinch of pepper.
Brown the sausage and drain.
Meanwhile, in a medium-size bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese, basil, eggs, cooked sausage, garlic, and blanched spinach.
Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up, repeating for all slices.
In a 11x17-inch baking sheet, or 13x9 casserole dish pour ½ of the marinara sauce, then add all the roll-ups seam down. Pour remaining ½ of marinara sauce, and top with additional Mozzarella and sprinkle chili peppers over the top.
Bake for 45-50 minutes, until eggplant is tender and cheese is melted and golden brown.
Serve with additional Parmesan
Enjoy!
