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Eggplant Rollatini

Creamy ricotta filling wrapped in crispy baked eggplant slices, topped with marinara and melted cheese.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Dish, Vegetarian
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Eggplant Preparation
  • 2 large Eggplants Sliced into 1/4-inch thick slices.
  • 1 tablespoon Kosher salt To draw out moisture from the eggplant.
Breading Ingredients
  • 1/2 cup Flour For breading.
  • 1 teaspoon Garlic powder Adds savory depth to the breading.
  • 2 large Eggs Beaten, binds the breading.
  • 1 cup Italian breadcrumbs Flavorful coating.
  • 1/2 cup Panko breadcrumbs Provides extra crunch.
  • 1/4 cup Vegetable oil For frying.
Filling Ingredients
  • 1 cup Ricotta cheese Creamy filling base.
  • 1/2 cup Mozzarella cheese Adds creaminess.
  • 1/4 cup Parmesan cheese Adds a sharp flavor.
  • 1 large Egg Binds the filling.
  • 2 cloves Garlic Minced for flavor.
  • 1 tablespoon Dried parsley For flavor.
  • 1 teaspoon Dried basil Adds aromatic flavor.
  • 1 teaspoon Dried oregano Infuses Mediterranean flavor.
  • 1/2 teaspoon Salt Enhances all flavors.
Topping Ingredients
  • 2 cups Marinara sauce For layering and topping.
Garnish
  • 1/4 cup Parsley Fresh, for garnish.

Method
 

Preparation
  1. Slice eggplants into 1/4-inch thick slices and sprinkle with kosher salt. Let sit for 1 hour to draw out moisture.
  2. In a bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, beaten egg, minced garlic, dried parsley, dried basil, dried oregano, and salt. Refrigerate until ready to use.
Breading and Frying
  1. Arrange three 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.
  3. Heat vegetable oil in a pan over medium-high heat and fry the breaded eggplant slices until golden brown on both sides. Drain on paper towels.
Assembly and Baking
  1. Preheat the oven to 375°F and layer the bottom of a baking dish with marinara sauce.
  2. Take a fried eggplant slice, place a generous spoonful of ricotta filling, and roll it up tightly. Arrange seam-side down in the prepared baking dish.
  3. Pour remaining marinara sauce over the rolls and sprinkle with mozzarella and Parmesan cheese. Bake for 20-25 minutes until cheese is melted and bubbly.
  4. Allow the dish to rest for 5 minutes before serving.

Notes

For best results, salt the eggplant thoroughly and ensure oil is hot enough before frying. Customize the filling as desired with additional herbs or spices.