Prepare to embark on a culinary journey that will transform your dinner table with this mouthwatering Italian-inspired dish that combines the rich, hearty flavors of Italian sausage, creamy cheeses, and tender eggplant. Imagine cutting into a perfectly rolled eggplant bundle, revealing a melty, cheesy interior that promises to tantalize your taste buds and impress even the most discerning food lovers. This recipe is not just a meal – it's an experience that brings the warmth of Italian home cooking directly to your kitchen.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 large eggplants
- 1 pound Italian sausage
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your rolled eggplant cooks evenly and thoroughly.
- Begin by preparing the eggplants. Cut the tops off the eggplants and slice them lengthwise into thin strips, about 1/4 inch thick. You should aim for around 12 strips in total. If you have a mandoline, it can help achieve even slices.
- Sprinkle the eggplant slices with salt and let them sit for about 15 minutes. This process helps to draw out excess moisture and bitterness from the eggplants. After 15 minutes, rinse the slices under cold water and pat them dry with paper towels.
- While the eggplant is resting, heat the olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook until browned and cooked through, about 5-7 minutes. Drain any excess fat.
- In a mixing bowl, combine the cooked sausage, ricotta cheese, half of the shredded mozzarella cheese, dried oregano, salt, and pepper. Mix until all ingredients are well incorporated.
- In the same skillet, lightly sauté the eggplant slices for about 2-3 minutes on each side until they are just tender but not fully cooked. This will help them become pliable for rolling.
- Once the eggplant slices are ready, lay them flat on a clean surface. Place a generous tablespoon of the sausage and cheese mixture at one end of each eggplant slice. Roll the slice up tightly around the filling.
- Place the rolled eggplants seam-side down in a baking dish. Repeat the process until all eggplant slices are filled and rolled.
- Once all the rolls are in the baking dish, sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. This will help the cheese melt and the flavors to meld together.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the baking dish from the oven and let it cool for a few minutes before serving. This dish can be served warm and garnished with fresh herbs if desired.
Tips
- Salt and Rest: Don't skip the salting process for the eggplant. This crucial step removes excess moisture and bitterness, ensuring your rolls are perfectly tender and flavorful.
- Slice Evenly: Use a mandoline if possible to create uniform eggplant slices. Consistent thickness helps ensure even cooking and a beautiful presentation.
- Drain the Sausage: After cooking the sausage, be sure to drain excess fat to prevent the dish from becoming greasy.
- Roll Tightly: When rolling the eggplant, make sure to roll as tightly as possible to keep the filling secure and create a beautiful compact roll.
- Cheese Tip: For extra flavor, consider using a blend of mozzarella and a sharp provolone for added depth.
- Make Ahead: This dish can be prepared in advance and refrigerated before baking, making it perfect for meal prep or entertaining.
- Serving Suggestion: Serve with a light side salad or crusty Italian bread to complete the meal and soak up the delicious cheesy sauce.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 25g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 75mg
