italian sausage & eggplant involtini


  • 2 medium eggplant
  • 1 28 oz can crushed toms
  • 3 cloves garlic
  • 1 lb hot Italian Sausage
  • 1 lb mild Italian Sausage
  • 2 containers ricotta cheese (either whole or part skim)
  • 2 eggs
  • ½ cup parmesan cheese, grated
  • ¼ cup parsley
  • 1 teaspoon salt
  • fresh basil (15-20 leaves)


  1. Preheat oven to 400 degrees.
  2. Slice eggplant, preferably with mandolin. Place on parchment lined cookie sheet, drizzle with olive oil and sea salt and bake in oven until soft, about 20 mins. Remove from oven and let cool.
  3. Brown the sausage while the eggplant is cooking.
  4. Make the sauce. Heat olive oil in pan, add garlic. Saute until fragrant. Add tomatoes. Bring to a boil. Reduce heat to simmer.
  5. Make the filling. Mix ricotta, eggs, parmesan, parsley and salt.
  6. Place approximately ½ cup of sauce in pan
  7. Fill the eggplant. Place 2-3 T of the ricotta mixture on the widest part of the eggplant. Top with a basil leaf and roll. Place in pan. Repeat with remaining eggplant slices.
  8. Once all is complete, sprinkle sausage over involtini. Top with remaining sauce.
  9. Bake until bubbly, approx. 20 minutes