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1
Preheat oven to 400 F.
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2
In a large skillet over medium high heat, add the sweet Italian sausage (already removed from casing).
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3
Crumble sausage in skillet and add the olive oil.
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4
Cook sausage until browned then drain off the grease and set sausage aside.
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5
Peel outer skin off of the eggplants.
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6
Slice down the entire length of each eggplant, into 1/4 strips.
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7
Bring a large pot of salted water to a boil.
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8
Add all of the eggplant slices to the boiling salted water and cook for 3 minutes.
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9
Then drain off the water and lay eggplant strips flat on a work surface.
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10
In a medium size mixing bowl add cooked sweet Italian sausage, salt, pepper, basil, oregano and parsley and stir well.
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11
In a medium size pot add tomato sauce and heat on low simmer.
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12
Spoon the sweet Italian sausage mixture onto each slice of eggplant; a thin layer spread across entire eggplant slice works nicely.
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13
Roll up eggplant slices and place in a baking dish, seam side down (this will take a few minutes to do).
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14
Should the eggplant slices not secure seam side down you can, after rolling eggplant slices, secure them closed with a toothpick (soak toothpick in water first) then add rolled stuffed eggplant to baking dish toothpick side up for easy removal after baking.
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15
Add the simmered tomato sauce to cover the rolled eggplant and add mozzarella cheese across the top.
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16
Bake at 400 F (uncovered) for 30 minutes.
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17
Serve with penne pasta, or a nice green salad!
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18
Enjoy!
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19
Note: I am allergic to garlic and do not use it in recipes, feel free to add if you choose.
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20
If so, just cook a clove of minced garlic for the last minute of cook time with the sausage.
