Sausage Eggplant Rolls (Involtini)

Two sausage stuffed eggplant rolls on a dinner plate.

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Sausage Eggplant Rolls (Involtini)

Roasted eggplant slices filled with a savory mix of Italian sausage, ricotta, herbs, and cheese, then rolled and baked in marinara until bubbly and golden. A cozy, pasta-free take on classic stuffed shells or manicotti.

Prep Time1

Cook Time20

Total Time1 20

Course: dinner, Main Course

Cuisine: Italian

Keyword: sausage eggplant rolls, sausage involtini

Servings: servings

Author: Pat Nyswonger

Ingredients

2 large eggplants 1½ pounds each
3 tablespoons vegetable oil divided
coarse salt
ground black pepper

Sauce:

1 tablespoon vegetable oil
1 yellow onion chopped
2 garlic cloves grated or minced
1 (24 ounce) jar marinara sauce or homemade
3 ounces tomato paste
1 teaspoon dried oregano

Filling:

1 pound ground Italian sausage
1 cup ricotta cheese
½ cup shredded mozzarella cheese
½ cup grated parmesan cheese
½ cup soft bread crumbs
½ cup fresh chopped parsley
1 teaspoon dried Italian herb mix
½ teaspoon salt
2 tablespoons olive oil
2 tablespoons grated parmesan cheese for garnish

Instructions

Preheat the oven to 375°F. Place one rack in the lower-middle position and another in the upper position, about 8 inches below the broiler. Line two baking sheets with parchment paper.
Prepare the Eggplant: Trim off both ends of the eggplants. Slice a thin piece from each rounded side so the eggplant can sit flat, then cut into ½-inch slices.
Arrange the eggplant slices on the prepared baking sheets. Brush both sides with oil and sprinkle with salt and pepper. Bake for 18–20 minutes, until tender and pliable. Let cool for 5 minutes.
Make the Sauce: Heat the oil in a large skillet over medium-high heat. Add the onion and sauté until soft. Stir in the garlic and cook for 30 seconds until fragrant. Add marinara, tomato paste, and oregano. Reduce heat to low and simmer for 15–20 minutes to thicken slightly. Pour the sauce into a casserole dish and set aside.
Prepare the Filling: Reduce oven temperature to 350°F. Wipe out the skillet and return to medium-high heat. Cook the sausage, breaking it up finely with a fork, until browned.
Transfer the sausage to a large mixing bowl to cool slightly. Stir in ricotta, mozzarella, Parmesan, bread crumbs, parsley, Italian herb mix, and salt until well combined.
Assemble the Rolls: Working with one eggplant slice at a time, lay it flat with the wide end facing you. Spoon 2–3 tablespoons of filling about 2 inches from the edge. Fold the wide end over the filling, then roll toward the narrow end.
Place the eggplant rolls seam-side down in the sauce. Repeat with remaining slices. Brush the tops with olive oil.
Bake for 15–20 minutes, until the sauce is bubbly and the rolls are lightly golden. Let stand 5 minutes before serving. Garnish with Parmesan and parsley.

Notes

Eggplants: Choose large, round eggplants instead of long, narrow ones. They provide wider slices that are easier to roll.

Cooking the slices: Bake the eggplant until just tender and pliable, do not overbake, or the slices will tear when rolling.

Filling adjustment: Slice sizes will vary, so adjust the amount of filling per roll as needed.

Assembly tip: Always place rolls seam-side down in the sauce to keep them from unrolling as they bake.

Make-ahead option: You can assemble the rolls up to a day in advance, cover tightly, and refrigerate. Add 5–10 minutes to the baking time if cooking straight from the fridge.

Freezer-friendly: Bake, cool, and freeze in an airtight container. Reheat covered at 350°F until warmed through.

Recipe adapted from Americas Test Kitchen

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