What I made for the Kardashian Holiday Dinner with my go-to, favorite sauce @raoshomemade Marinara: Eggplant Rollatini with Turkey Sausage, and Herb Ricotta filling #RaosHomemadePartner Ingredients: • 2 1/2 cups Rao’s Homemade Marinara Sauce • 2-3 Large eggplants, sliced lengthwise (1/4-inch thick slices) • 1 cup ricotta cheese • 1/2 cup parmesan cheese, shredded plus additional parmesan for dusting over top of the dish • 1 egg • 5 garlic cloves, minced • 4 Tablespoon fresh chopped basil • 1/4 teaspoon salt • 1 tsp oregano • 1/2 teaspoon black peppers • 1 cup cooked Turkey sausage (chopped small) • 1/2 cup mozzarella cheese • Fresh parsley Instructions: • Preheat oven to 400F • Slice and salt eggplant: First, remove the stems from the eggplant. Cut eggplant lengthwise into 1/4-inch thick slices. Salt on both sides and let sit to "sweat" for 10 minutes. Pat dry with a paper towel and wipe off remaining salt. • Bake eggplant: Lay eggplant on a sheet pan. Brush the eggplant slices with olive oil and bake for 10 minutes. Remove and let cool. • Mix filling together: While eggplant is baking, add to a bowl: ricotta cheese, parmesan, cooked Turkey sausage, egg, salt & pepper, minced garlic, oregano, and fresh basil. Mix well. • Pour a layer of half the Rao’s Homemade Marinara sauce on the bottom of your casserole or baking dish. After the eggplant has cooled, spoon 1-2 Tablespoons of ricotta filling on the eggplant, then roll it up and lay the rollatini in the baking dish with sauce. Repeat until finished. • Spoon the remainder of the Rao’s Homemade Marinara sauce over the rolled-up eggplant, and sprinkle with mozzarella cheese and a light dusting of parmesan cheese. • Cover with foil or lid and bake for 30 minutes, then uncover and bake for 10 minutes. Serve with additional Rao’s Homemade Marinara on top of each serving and enjoy! #chefkla #privatechef #chefklosangeles #recipes #kardashians #marinara @Rao’s Homemade