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Eggplant Rollatini with Herbs de Humboldt®

Eggplant Rollatini with Herbs de Humboldt®

Serves: 6

Perfect for a cozy, comforting dish on a cold night or a healthy weeknight meal, this Eggplant Rollatini gets an herbaceous, tangy kick from our Herbs de Humboldt® fresh goat cheese.


  • 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.