Eggplant Rollatini with Sausage Filling is one of those classic Italian eggplant recipes that hits all the right notes—rich, savory, cheesy, and downright comforting. This isn't just your average baked eggplant recipe; it's a flavorful twist on eggplant parmigiana, with tender eggplant slices wrapped around a spicy, juicy sausage filling and baked in a bubbling bed of marinara and melted cheese. Think of it as the sophisticated cousin of eggplant lasagna roll ups—lighter, yet just as hearty and satisfying. Whether you're looking for cozy eggplant dinner recipes or easy dinner recipes to impress guests, this dish fits right in.
Sausage-Stuffed Eggplant Rollatini
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Main Course
Cuisine American, Italian
Mandoline slicer or sharp knife For slicing the eggplant thinly and evenly.
Baking sheet To roast the eggplant slices before stuffing.
Large skillet For browning the sausage and aromatics.
Mixing bowls For combining the filling ingredients.
9x13-inch baking dish To assemble and bake the rollatini.
Parchment paper or silicone baking mat Prevents sticking when roasting eggplant.
Cheese Grater Freshly grated cheese melts better than pre-shredded varieties.
For the Eggplant
- 2 large eggplants look for firm, glossy skin with no bruises
- 2 tablespoons kosher salt for sweating the eggplant
- Olive oil for brushing and roasting
For the Filling
- 1 pound Italian sausage mild or spicy, casings removed
- 1 small onion finely diced
- 3 cloves garlic minced
- 1/2 teaspoon crushed red pepper flakes optional, for heat
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon dried oregano
- 1/4 cup grated Pecorino Romano cheese
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1 egg
For the Assembly
- 2 cups marinara sauce store-bought or homemade
- 1 cup shredded mozzarella
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish
Prepare the Eggplant
Start by slicing your eggplants lengthwise into 1/4-inch thick slices. Lay them out on a baking sheet and sprinkle both sides with kosher salt. Let them sit for about 20–30 minutes. This step helps draw out bitterness and moisture, making the eggplant tender and less soggy when baked.
Once time’s up, rinse the slices and pat them completely dry with paper towels.
Preheat your oven to 400°F (200°C). Lightly brush both sides of the slices with olive oil, place them on a parchment-lined baking sheet, and roast for 15–20 minutes, flipping once halfway through, until the slices are tender and pliable but not mushy.
Make the Sausage Filling
While the eggplant is roasting, heat a skillet over medium heat. Add a drizzle of olive oil and cook the Italian sausage, breaking it up with a spoon, until browned and cooked through. Add the diced onion and garlic and cook until softened and aromatic—about 3 minutes.
Transfer the sausage mixture to a large bowl. Let it cool slightly before stirring in ricotta, mozzarella, grated Pecorino, parsley, oregano, egg, and red pepper flakes if using. Mix until everything is well combined. This filling is what sets this apart from more basic eggplant roll ups.
Assemble the Rollatini
Reduce the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and spread 1 cup of marinara sauce along the bottom.
Spoon about 2 tablespoons of the sausage filling onto one end of each eggplant slice and gently roll it up. Place the rolls seam side down into the dish. Once all rolls are in the pan, pour the remaining marinara sauce over the top. Sprinkle evenly with shredded mozzarella and grated Parmesan.
Bake
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, or until the cheese is bubbly and slightly golden on top.
Let it cool for about 5 minutes before serving. Garnish with fresh basil for an extra pop of flavor and color.
Pairings
Eggplant Rollatini with Sausage Filling is hearty enough to be a standalone meal, but it pairs wonderfully with a few simple sides:
Garlic Bread or Focaccia
Soak up all that extra marinara and cheesy goodness. A crusty Italian loaf or homemade focaccia works beautifully.
Simple Green Salad
A light, crisp salad with arugula, lemon vinaigrette, and shaved Parmesan cuts through the richness of the dish.
Pasta Option
Want to go all out? Serve a small side of spaghetti aglio e olio or penne with a light tomato sauce. This meal also complements other eggplant pasta recipes if you’re building a themed Italian dinner.
Wine Pairing
If you're old enough and serving adults, a bold Chianti or Sangiovese complements the sausage and tomato sauce beautifully.
FAQs
1. Can I use ground beef instead of sausage?
Absolutely. This dish fits right in with other hearty ground beef recipes. Use a well-seasoned ground beef and consider adding Italian herbs or a pinch of fennel to mimic sausage flavors.
2. Do I need to peel the eggplant?
Not necessarily. The skin on eggplant is completely edible and softens nicely when roasted. However, if you prefer a smoother texture, feel free to peel it.
3. Can I make this vegetarian?
Yes! Simply omit the sausage and beef up the ricotta mixture with sautéed mushrooms or spinach. This would create a delicious vegetarian variation similar to classic eggplant roll ups or a lighter version of eggplant lasagna roll ups.
4. Can I freeze eggplant rollatini?
Yes, this is a freezer-friendly dish. Assemble the rollatini, cover tightly, and freeze before baking. When ready to cook, thaw overnight in the fridge and bake as directed.
5. What's the difference between this and eggplant parmigiana?
Eggplant parmigiana layers breaded and fried eggplant slices with sauce and cheese, like a casserole. This rollatini version is lighter, skipping the breading and instead stuffing the slices with flavorful sausage filling before rolling and baking. It's a refined twist on classic eggplant recipes parmesan lovers enjoy.
