Eggplant Rollatini with Sweet Italian Pork Sausage

Eggplant Rollatini with Sweet Italian Pork Sausage

3 slices of Eggplant

1 kitchen spoonful ricotta

4 oz sliced roasted Sausage

 TT Mozzarella cheese

Standard flour eggwash procedure 

TT Olive Oil

TT Basil & oregano

TT Marinara sauce

Coat your frying pan with a small amount of olive oil, and fry the pork sausage until well-done on the outside but only mostly cooked on the inside (it will become completely cooked after it’s baked within the rollatini). When done, slice the sausage into small pieces.  Slice your eggplants very thinly lengthwise.  Then chop the basil leaves very finely.  Finally, slice your mozzarella lengthwise, making long, flat & thin pieces.

The following picture shows how I set up my kitchen for frying eggplant:

Lay each rollatini folded-ends down in a large baking pan that has been coated with a layer of marinara sauce.  Then, coat the tops of each roll with more tomato sauce:

Finally, add mozzarella to each rollatini, and then more sauce. Sprinkle with some parmesan cheese. Bake in a preheated oven at 350 degrees for 30

MARINARA SAUCE

1 cup diced tomatoes

1 cup crushed tomatoes

TT olive oil

TT. tomato paste (only if you want it thicker)

1 tbsp. parsley

1 tbsp. basil

1/4 tsp. salt

1/4 tsp. pepper

1/4 c. grated Romano cheese

2 cloves garlic

¼ diced onion

TT chix stock for flavor and to thin if needed

Add all ingredients together. Simmer 20 minutes.