Eggplant Rollatini with
Turkey Sausage Meatballs
Tender broiled eggplant slices rolled around a creamy ricotta and mozzarella filling, served alongside juicy turkey sausage meatballs and warm marinara. It looks like something from an Italian restaurant, tastes even better, and is completely on plan. A showstopper dinner that's worth every step.
- Eggplant Rollatini
- 1 large eggplant, sliced lengthwise ¼-inch thick
- 1 cup low-fat ricotta cheese
- ½ cup low-fat mozzarella, shredded
- 2 tbsp fresh basil, chopped
- — salt, for soaking
- — cooking spray
- Turkey Sausage Meatballs
- ½ cup lean ground turkey
- ½ cup Italian sausage, casings removed
- ½ cup Parmesan cheese, grated
- 1 large egg
- 1 tsp dried oregano
- — salt & black pepper, to taste
- To Serve
- 1 cup marinara sauce, warmed
- — extra fresh basil, to garnish (optional)
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1
Salt & soak the eggplant
Slice the eggplant lengthwise into ¼-inch slices. Lay the slices flat and sprinkle both sides generously with salt. Place in a colander or soak in a bowl of salted water for 15–20 minutes — this draws out the bitter moisture that can make eggplant taste harsh. Rinse and pat completely dry with paper towels.
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2
Make the meatballs
Preheat oven to 350°F. In a bowl, combine the ground turkey, Italian sausage, Parmesan, egg, oregano, salt, and pepper. Mix with your hands until just combined. Roll into 1-inch balls and place on a non-stick baking sheet or a sheet lined with foil. Bake for 15–20 minutes until cooked through to 165°F. Set aside.
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3
Broil the eggplant
Preheat the broiler to high. Arrange the dried eggplant slices in a single layer on a broiling rack. Spray lightly with cooking spray and place about 3 inches from the heat source. Broil for 3 minutes, flip each slice, and broil for another 3 minutes until soft and lightly browned. Watch closely — broilers vary and eggplant can char quickly.
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4
Fill the rollatini
In a small bowl, combine the ricotta, shredded mozzarella, and chopped basil. Stir to combine. Spoon a heaping tablespoon of the ricotta mixture onto the narrow end of each eggplant slice and spread slightly. Roll from the narrow end toward the wider end, like a jelly roll, and place seam-side down on a baking dish.
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5
Bake until melted
Bake the rolled eggplant at 350°F for 4–5 minutes until the cheese is melted and the rolls are warmed through. Meanwhile warm the marinara sauce in a small saucepan over low heat.
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6
Serve
Plate the eggplant rollatini alongside the turkey sausage meatballs. Spoon warm marinara sauce over the top or serve alongside for dipping. Garnish with fresh basil and serve immediately.
- Don't skip the salt soak: Eggplant contains bitter compounds that the salt draws out — this step is what gives you mild, tender eggplant rather than a sharp, slightly harsh flavor. Pat completely dry before broiling.
- Watch the broiler: Broilers run very hot and eggplant can go from perfectly tender to charred in under a minute. Stay close and check at the 2-minute mark the first time you make this.
- Seam-side down: Place the rolled eggplant seam-side down in the baking dish so they hold their shape during baking — they'll stay rolled without needing toothpicks.
- Small cookie scoop for meatballs: A small cookie scoop makes uniform 1-inch meatballs quickly and cleanly without rolling each one by hand — well worth using if you have one.
- Make ahead: Both components can be made a day ahead and refrigerated separately. Reheat the meatballs and rollatini together in a 350°F oven for 10 minutes before serving.