Eggplant Rollatini with sausage and ricotta filling
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
  • 1 med to large eggplant
  • 8 oz ground sausage
  • 5 cloves of garlic, chopped
  • 3 cups of spinach, roughly chopped
  • ½ cup parmesan, grated
  • ½ cup part skim ricotta
  • 1 egg
  • ½ tsp of garlic powder
  • ½ tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • ½ teaspoon red pepper flakes
  • ½ teaspoon ground black pepper
  • 8 oz of mozzarella
  • 1 cup of marinara sauce
Instructions
  1. Preheat oven to 375 degrees, and slice the eggplant into ¼ inch slices and spray each side with extra virgin olive oil and place on a baking sheet in a single layer. Bake slices for 5 minutes per side, set aside to cool.
  2. Cook the sausage until it browns and add the spinach and garlic. Then mix the parmesan, ricotta, ½ cup of mozzarella shredded, egg, sausage and spinach mixture, and seasonings.
  3. In a 13x9 in baking dish, spoon ¼ cup of the marinara sauce on the bottom. Then spread the mixture onto each of the slices and roll up. Place seam side down into the pan. Top each with marinara and a slice of mozzarella.
  4. Bake for 15 minutes covered with foil, then another 5 - 10 minutes without foil until cheese is melted and bubbly.
Nutrition Information
Serving size: 2 rolls Calories: 272 Fat: 17.8 Saturated fat: 8 Carbohydrates: 11 Sugar: 5 Sodium: 650 Fiber: 4 Protein: 17.7
Recipe by Chick and her Cheese at https://chickandhercheese.com/eggplant-rollatini-with-sausage-andricotta-filling/