Enjoy the flavor of Italian sausage and the benefits of vegetables with this delicious and healthy dinner. Melting parmesan and mozzarella cheese on sausage-stuffed eggplant rolls takes comfort food to the next level.
3 tablespoons Olive oil 2 Mild Italian sausage links, meat removed from casing 1/2 Onion, diced 3 Garlic cloves, minced Kosher salt to taste 2 Eggplants Bunch of basil, leaves only 2 cups Grated mozzarella 1/2 cup Grated parmesan 2 cups Tomato sauce Red pepper flakes (optional)
Preheat oven to 375 degrees F.
Heat a large skillet over medium heat and add 1 tablespoon of the olive oil. When hot, add in the sausage and cook until nicely brown, about 5 minutes. Add the onions and the garlic and cook an additional 4 or 5 minutes. Season with salt, stir in the basil and set aside to cool.
While the sausage cools, prep the eggplant. Line a baking sheet with parchment paper and brush with half of the remaining olive oil. Remove the stem of the eggplant and cut the eggplant lengthwise into quarter-inch slices. Place the eggplant onto the sheet pan and drizzle with the rest of the olive oil. Season with salt and bake for about 15 minutes until tender. Remove from the oven and set aside.
Add the cheese and basil to the cooled sausage mixture and taste for seasoning.
To assemble the rolls, place half of the tomato sauce into the bottom of a 9x10 baking dish. Place 1 tablespoon of sausage filling and 1 tablespoon mozzarella onto one of the eggplant slices and roll it up. Repeat with the remaining pieces of eggplant and place in the baking dish. Cover with the remaining tomato sauce and bake for 10 minutes until hot all the way through and bubbling around the sides.
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