This is a meat version of my grilled eggplant rollatini that is filled with ricotta, lemon, basil and Parmesan cheese. A delicious vegetarian option. Store bought Italian sausage makes a quick and delicious filling because it’s already seasoned. Sweet or spicy Italian sausage both work very well in this recipe. The meat does not need to be pre-cooked, again making this easy and it’s one less step. You can see the attached step-by-step video of how easy this Italian Sausage Eggplant Rollatini recipe is. The eggplant is partially cooked (more just warmed up really) to make them soft enough to roll around the sausage meat. You can use your favorite marinara sauce, or you can make my easy marinara sauce. How to choose an eggplant Look for firm, glossy skin and should feel heavy. This means it has not lost its liquid. If you choose a wide eggplant, you’ll yield more slices. This eggplant rollatini is low carb and keto, so it’s great for different eating plans. Serve with a side of sautéed zucchini, which you can make while it bakes and dinner is done. How to slice the eggplant The skin can be tough, so you will need a sharp knife. Cut the ends off an eggplant, stand up on one end and slice a thin layer of the skin, from the top down. Then start the slices you’ll use. 1/4 -inch (1/2 cm) thick slices which makes them easy to roll and withstand the baking. Eggplant is such a versatile vegetable. As well as being able to stuff it with so many things and roll, like this Italian Sausage Eggplant Rollatini, it also makes for a creamy dip when roasted and blended. More Eggplant Recipes:
Grilled eggplant rollatini Roasted eggplant dip
