We are at the end of eggplant season and I came up with hat just might be my favorite recipe. This was thrown together with items in the refrigerator that I wanted to use up before expiration Nothing like going out with a bang, right? This wonderful comfort meal is perfect for a cool evening with minimal clean up.
It's important to get the eggplant thin enough to roll easily but still thick enough to be present when eating. As always, make sure you salt the eggplant and let it rest for at least 2 hours to remove the bitterness and excess water.
INGREDIENTS 2 medium eggplant sliced 1/8" thick 2# italian sausage 2 cloves garlic 1/2 m onion, diced 5 oz spinach 2 c chopped mushrooms 8 oz ricotta 2 T fresh basil, chopped 2 T fresh oregano, chopped salt and pepper to taste 1 jar favorite tomato sauce 1/2 mozzarella
DIRECTIONS 1. Slice eggplant, lay out on paper towels and sprinkle with salt. Let set on counter for at least two hours to draw out bitterness and moisture. I like to place a second layer of paper towels on top and press out any remaining moisture at the end of the resting time. 2. Cook sausage over medium heat in a cast iron pan until browned. Remove sausage but leave drippings in the pan. Add onions and mushrooms, cook until softened and browned. Add garlic, cook for 2 minute, until fragrant. Stir spinach into mixture, cooking until fully wilted and all mositure is evaporated. Season with salt and pepper. 3. Add sausage back to pan. Stir in ricotta, basil and oregano. 4. Remove prepared filling into a bowl. Cover bottom of pan with tomato sauce. Place filling on top of eggplant and roll up. Place filled rolls into cast iron skillet. Once all rolls are added, top with tomato sauce and mozzarella. 5. Bake in 375 oven for 15 minutes. Turn broiler on and broil until tops turn brown. Serve and enjoy!