Boar Eggplant Rollatini

Preparation

• Using a Mandolin slice the eggplant longways into 1/8” thick slices. You want them to be very thin. you should have 15-18 slices. Salt the slices and place them in a colander for about 20 min to get the moisture out.
• Remove the sausage from the casing. In a medium sauce pan over medium high heat cook the sausage meat crumbling it up as it cooks. Once its cooked through place it in a large mixing bowl and set it aside to cool.
• Remove the eggplant from the colander and pat dry each piece. (You should see moisture build up and the slices will be more flexible) On a cast iron griddle or large pan over medium high heat ad a little plash of oil and cook each slice of eggplant for 30-60 seconds each side. You want the slices to get a little sear on them. Set them aside to cool. (alternately you can cook all the slices on a sheet tray in the oven for 20 min)
• Once the sausage has cooled add in ricotta, 1 cup mozzarella, parmesan, feta, egg and garlic powder and 1 tablespoon basil. Fold together until well combined.
• Pre heat the oven to 375.
• Take one slice of the eggplant and place about 2 tablespoons of boar mixture on the bottom half of the eggplant . Roll the eggplant so the mixture is stuffed into the center. You should have about 2.5” x 1.5” rolls. Make sure to set the eggplant seam side down. Repeat until all the eggplant or mixture is finished.
• Line up rollatini in a well oiled 9×13 casserole dish seam side down. Top the rollatini with the marinara sauce, then the mozzarella. Place it in the oven for 30-40 min or until the cheese is nice and toasty on top. and its heated through. Garnish with the rest of the basil and enjoy!