Eggplant Rollatini
I found this recipe via The Kardashians Chef and i’ve had it bookmarked since last year. When I tell you this was AMAZING I mean it. Jacques said it made him “feel things” whatever that means..I think that means he liked it? This was better than any eggplant lasagna i’ve ever had. The only regret I have is not making it sooner because it was incredible and pretty easy - just a little time consuming but good things take time! I followed the Tiktok but subbed and added a few things to my liking.
Watch my video HERE. Recipe below!
INGREDIENTS:
2 medium eggplant; sliced 1/4” thick
1 jar Rao’s Vodka Sauce
3 mild or hot Italian sausage links; casings removed
1 small yellow onion; thinly sliced
4-5 cloves garlic; minced
1 cup ricotta
1/2 parmesan or pecorino or a mix of both
1 egg beaten
1 tsp dried basil
1 tsp dried oregano
1/2 tsp nutmeg
1/4 tsp salt
1/4 tsp black pepper
shredded mozzarella cheese
DIRECTIONS:
Preheat oven to 400F
Slice eggplant to 1/4” thick slices. Salt both sides and let it sit for 10 minutes to “sweat” and draw out excess moisture. Pat dry with a paper towel and wipe off remaining salt.
Lay eggplant on a large baking sheet (it’s ok if it overlaps) and drizzle with olive oil. Bake for 10 minutes. Remove and let cool.
Remove sausage from casing. To a skillet, add olive oil, cook sausage until browned and cooked through. Remove sausage and transfer into a small bowl. Set aside.
To the same skillet, add a little more olive oil and sauté thin sliced onion on medium low heat. This will take about 7-10 minutes low and slow to caramelize the onions. Once done, place into bowl with sausage. Set aside.
To the same skillet, add in entire jar or Rao’s Vodka sauce and scrape up all the delicious flavors in the pan. I like to add a little sugar to balance out tartness but thats optional. Once it starts bubbling, turn off heat.
To a large mixing bowl, add in 1 cup ricotta, 1/2 parmesan, 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp nutmeg, minced garlic, 1/4 tsp salt, 1/4 tsp black pepper and 1 beaten egg. Mix to thoroughly combine.
To the ricotta mixture, add in sausage and caramelized onions. Mix to combine.
To a 9x12” baking dish, add a layer of the vodka sauce to the bottom.
Spoon 1-2 tbsp ricotta/sausage mix onto the eggplant and gently roll it up and place into baking dish. Repeat until finished.
Pour the remaining vodka sauce all over the rollatinis. Top with shredded mozzarella and parmesan.
Cover with foil and bake for 30 minutes. Remove foil and broil for 1-2 minutes until golden brown.