- 3 medium eggplants
- Sea salt and freshly ground black pepper
- Olive oil
- ¼ lb spicy sausage, cooked
- 1 disk Herbs de Humboldt® (4 oz)
- ¼ cup shredded mozzarella
- 2 Tbs toasted pine nuts
- 10 leaves basil, chiffonade
- 1 cup tomato sauce
Preheat oven to 375°.
Slice the eggplant lengthwise into 1/2-inch thick pieces. Season slices with salt and pepper.
Grill eggplant slices on hot grill until lightly browned on each side and tender, about 2 minutes per side. Remove slices from the grill to cool.
Mix Herbs de Humboldt with cooked spicy sausage, basil, pine nuts, and mozzarella. Place a tablespoon of the cheese mixture on one end of the eggplant and roll up tightly. Place the eggplant rollatini into an olive oil greased 9 x 9 inch baking dish, seam side down. Repeat with remaining eggplant. Evenly distribute the tomato sauce on top of the rollatini. Bake for 20 minutes. Garnish with basil.