Recipes Main Courses Beef and Veal Rolled Eggplant with Sausage & Mozzarella

Rolled Eggplant with Sausage & Mozzarella

Rolled Eggplant with Sausage & Mozzarella is rated 4.5 out of 5 by 2.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 4

Ingredients:

  • 1 1/2 lb. Italian or Asian eggplant, trimmed and cut lengthwise into slices 1/4 inch thick
  • 1/4 cup plus 2 Tbs. olive oil
  • Salt, to taste
  • 5 oz. Italian sausage, casings removed
  • 2 cups tomato sauce
  • 1 cup whole-milk ricotta cheese
  • 4 oz. fresh mozzarella cheese, cut into small pieces
  • 4 Tbs. grated Parmigiano-Reggiano cheese
  • 1 Tbs. chopped fresh flat-leaf parsley
  • Freshly ground pepper, to taste

Directions:

Preheat an oven to 450°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°F.

In a fry 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.

In a bowl, stir together the ricotta, mozzarella, 2 Tbs. 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 minutes. Serve immediately. Serves 4.

Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).

Rated 5 out of 5 by from Easy and great as a vegetarian dish Everyone loved this dish! I omitted the sausage and made a homestyle tomatoe sauce with onions, red peppers, oregano and thyme. I received raves from everyone including the meat eaters. A keeper for sure!
Date published: 2014-07-22
Rated 4 out of 5 by from Quick Weeknight Meal Delicious. I made one mistake though-I was watching FIFA while preparing so I cut the eggplant in rounds accidentally. I had to improvised and made more of a lasagna because I needed to layer the eggplant because I could not roll. The roasted eggplant was wonderful and easy since it only needed to be sliced and then I sprayed olive oil and follow all the other instructions. Everyone loved the dish, will make again soon.
Date published: 2014-06-18
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