Turkey & Eggplant Involtini

Turkey & Eggplant Involtini

This meaty casserole is like Eggplant Parmigiana but even better.


Flour, as needed
Salt, to taste
2 large eggplants (about 2 1/4 pounds)
Olive oil or vegetable oil, as needed

1/2 pound ground turkey
1/2 pound Italian sausages, casing removed
1/4 cup to 1/2 cup bread crumbs
2 eggs
1/3 cup grated Parmesan cheese
3 1/4 ounces smoked mozzarella, diced
2 tbsp. chopped sage
Salt and freshly ground pepper, to taste

4 cups to 4 1/2 cups your favourite tomato sauce or jarred pureed tomatoes
3 to 4 sage leaves, coarsely chopped
1 cup to 1 1/4 cups grated mozzarella or smoked mozzarella
Freshly grated Parmesan cheese, as needed


Add flour to shallow baking dish and season with salt. Set aside.

Cut eggplant, lengthwise into 1/4-inch thick slices. (You’ll need about 20 slices.)

Heat a large fry pan over medium heat. Add enough oil to come up 1/2-inch of the side the pan.

Dip eggplant slices in flour. Shake off excess. When oil is hot, add eggplant slices in batches, being careful not to overcrowd the pan. Fry eggplant on both sides until golden brown. (Use 2 fry pans to make the process go faster.) Drain eggplant slices on paper towel to remove excess oil.

Add ground turkey, sausage meat, 1/4 cup bread crumbs, eggs, Parmesan cheese, smoked mozzarella and sage. Season with salt and pepper. Mix, adding more bread crumbs, if needed.

Preheat oven to 350 degrees F.

Add 1 cup tomato sauce to 9-inch x 13-inch baking dish.

Add about 2 tbsp. (1 ounce) of stuffing onto each slice of eggplant. Roll. Place rolls seam side down in prepared baking dish.

Pour remaining tomato sauce over the rolls. Top with coarsely chopped sage leaves. Sprinkle with mozzarella cheese and a little Parmesan cheese.

Bake until rolls are cooked through and cheese is bubbling and golden brown, about 45 minutes.

Garnish with freshly grated Parmesan cheese.

Yield: 6 to 8 servings.



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