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Eggplant Rollatini

A delightful dish featuring crispy baked eggplant slices filled with a creamy ricotta cheese mixture, perfect for family dinners and special occasions.
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Eggplant
  • 2 pieces Eggplants The star of the dish, providing a tender base with a unique texture.
  • 1 tablespoon Kosher salt Essential for drawing out moisture and enhancing the flavor of the eggplants.
For the Breading
  • 1 cup Flour Used for breading, creating a delightful crunch.
  • 1 teaspoon Garlic powder Adds savory depth.
  • 2 large Eggs Binds the breading together.
  • 1 cup Italian breadcrumbs Contributes to a flavorful coating.
  • 1 cup Panko breadcrumbs Provides extra crunch.
  • 1 cup Vegetable oil Necessary for frying.
For the Filling
  • 1 cup Ricotta cheese Creamy filling that adds richness.
  • 1 cup Mozzarella cheese Adds melty goodness.
  • 1/2 cup Parmesan cheese Introduces a sharp, nutty flavor.
  • 1 large Egg Helps bind the ricotta filling.
  • 2 cloves Garlic Freshly minced to enhance flavor.
  • 1 teaspoon Dried parsley Adds a mild herbal note.
  • 1 teaspoon Dried basil Infuses the filling with an Italian essence.
  • 1 teaspoon Dried oregano Brings Mediterranean flavor.
  • 1 teaspoon Salt Enhances all the flavors.
For the Sauce
  • 2 cups Marinara sauce Rich and tangy, complements the dish.
Garnish
  • 1/4 cup Parsley Fresh herb for garnish.

Method
 

Preparation
  1. Slice eggplants into 1/4-inch thick slices and sprinkle with kosher salt. Let sit for 1 hour.
  2. In a bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, beaten egg, minced garlic, dried parsley, dried basil, dried oregano, and salt. Refrigerate the mixture.
Breading
  1. Set up a breading station with bowls for flour mixed with garlic powder, whisked eggs, and Italian and Panko breadcrumbs.
  2. Dredge each salted eggplant slice in flour, dip in eggs, then coat in breadcrumbs.
Cooking
  1. Heat vegetable oil in a pan over medium-high heat and fry the breaded eggplant slices until golden brown. Drain on paper towels.
  2. Preheat the oven to 375°F and layer the bottom of a baking dish with marinara sauce.
  3. Take a fried eggplant slice, place a generous spoonful of ricotta filling, and roll it up tightly. Arrange seam-side down in the baking dish.
  4. Pour remaining marinara sauce over the rolls and sprinkle with mozzarella and Parmesan cheese. Bake for 20-25 minutes until cheese is melted.
  5. Allow to rest for 5 minutes before serving.

Notes

Ensure to let the eggplant sit with salt for the full hour to remove excess moisture. Use hot oil for frying to avoid sogginess. Customize the filling with additional herbs or spices.