4oz.whole milk mozzarella cheesegrated or chopped into small pieces
6oz.whole milk ricotta cheese
6Tbsp.grated Parmesan cheesedivided
Sea salt and fresh ground pepper to taste
2 to 4Tbsp.heavy creamto taste
Italian Parsley for garnishoptional
Preheat oven to 450 degrees.
Brush both sides of each eggplant slice with melted butter, then sprinkle sea salt evenly over all.
Bake in a single layer on 2 parchment-lined pans for 8 to 10 minutes. Turn each slice over and return to oven for another 6 to 8 minutes, or until soft but still able to hold together when lifted from the pan.
After removing cooked eggplant from the oven, turn the heat down to 350 degrees.
While eggplant slices are baking, brown the sausage over medium high heat. Once browned, turn heat to low and add marinara, thyme, oregano, and basil, stirring until heated through. Add cream, give it all a good stir, and remove from the heat until ready to assemble cannelloni.
In a mixing bowl, mix together the mozzarella, ricotta, and 2 Tbsp. of Parmesan.