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Serves 4-6

4 tablespoons olive oil

4 links mild Italian sausage links, meat removed from casing.

1 onion, diced

3 cloves garlic, minced

Kosher salt to taste

2 medium eggplant

1 bunch basil, leaves only

2 cups grated mozzarella

1/2 cup grated parmesan

1 Jar Silver Palate low-sodium Marinara

Red pepper flakes, optional

Preheat oven to 375 degrees F

Heat a large skillet over medium heat and add in 1 tablespoon of the olive oil. When hot, add in the sausage, break up with a spoon or spatula into smaller pieces, and cook until nicely brown, about 5 minutes. Add in the onions and the garlic and cook for an additional 4 or 5 minutes. Season with salt, stir in the basil. Set aside to cool.

While the sausage cools, prepare the eggplant. Line 2 baking sheet with parchment paper and brush with some of the olive oil. Remove the stem of the eggplant and cut the lengthwise into ¼ inch slices. DIvide the eggplants between the sheet pans and brush with more of the olive oil. Season with salt and bake for about 15 minutes until tender. and pliable but not falling apart.  Remove from the oven and set aside.

Stir the cheese into to the cooled sausage mixture and taste for seasoning. 

To assemble the rolls, place half of the tomato sauce into the bottom of the 9×13 inch baking dish. Lay one piece of eggplant vertically  on a cutting board or work surface. Place 2 spoonfuls of the sausage and cheese mixture onto the base of the eggplant (closest to you)  Repeat with the remaining pieces of eggplant and place in the baking dish. Cover with the remaining tomato sauce and bake for 20-25 minutes until hot all the way through and bubbling around the sides. Garnish with additional grated parmesan and red pepper flakes if desired and serve.