Chef K’s Eggplant Rollatini with Rao’s Homemade Marinara, Turkey Sausage, and Herb Ricotta filling
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Ingredients
- 2-3 Large eggplants, sliced lengthwise (1/4-inch thick slices)
-
2 1/2 cups Rao’s Homemade Marinara Sauce
- 1 cup ricotta cheese
- 1/2 cup parmesan cheese, shredded plus additional parmesan for dusting over top of the dish
- 1 egg
- 5 garlic cloves, minced
- 4 Tablespoon fresh chopped basil
- 1/4 teaspoon salt
- 1 tsp oregano
- 1/2 teaspoon black peppers
- 1 cup cooked Turkey sausage (chopped small)
- 1/2 cup mozzarella cheese
- Fresh parsley
Directions
Preheat oven to 400F.
Slice and salt eggplant: First, remove the stems from the eggplant. Cut eggplant lengthwise into 1/4-inch thick slices. Salt on both sides and let sit to "sweat" for 10 minutes. Pat dry with a paper towel and wipe off remaining salt.
Bake eggplant: Lay eggplant on a sheet pan. Brush the eggplant slices with olive oil and bake for 10 minutes. Remove and let cool.
Mix filling together: While eggplant is baking, add to a bowl: ricotta cheese, parmesan, cooked Turkey sausage, egg, salt & pepper, minced garlic, oregano, and fresh basil. Mix well.
Pour a layer of half the Rao’s Homemade Marinara sauce on the bottom of your casserole or baking dish. After the eggplant has cooled, spoon 1-2 Tablespoons of ricotta filling on the eggplant, then roll it up and lay the rollatini in the baking dish with sauce. Repeat until finished.
Spoon the remainder of the Rao’s Homemade Marinara sauce over the rolled-up eggplant, and sprinkle with mozzarella cheese and a light dusting of parmesan cheese.
Cover with foil or lid and bake for 30 minutes, then uncover and bake for 10 minutes. Serve with additional Rao’s Homemade Marinara on top of each serving and enjoy!
