Eggplant Rollatini Italian Classic (Print Version)
# Ingredients:
01 -
1 large eggplant, sliced 1/8" thick (about 20 slices)
02 -
1 tablespoon kosher salt for salting eggplant
03 -
1 1/2 cups all-purpose flour for dredging
04 -
5 large eggs, beaten
05 -
Olive oil for frying
06 -
4 cups marinara sauce
07 -
2 tablespoons Pecorino Romano, grated
→ For the filling
08 -
1 1/4 pounds ricotta cheese
09 -
1/2 pound mozzarella, shredded
10 -
1/4 cup Pecorino Romano, grated
11 -
1/4 cup parsley, minced
12 -
1 large egg, beaten
13 -
1/2 teaspoon kosher salt
→ For the seasoned breadcrumbs
14 -
3 cups plain breadcrumbs
15 -
1/4 cup parsley, minced
16 -
1/2 teaspoon garlic powder
17 -
1 teaspoon kosher salt
18 -
1/2 teaspoon black pepper
# Instructions:
01 -
Peel and slice eggplant into 1/8" thick pieces using a mandoline or sharp knife. Salt eggplant pieces in layers in a colander with kosher salt and allow them to sit for 1 hour. Rinse thoroughly to remove excess salt and pat dry.
02 -
Dip eggplant slices into flour, shake off excess, then dip into beaten eggs, and shake off excess. Coat with seasoned breadcrumbs and place on a parchment-lined tray.
03 -
Heat 1/2" olive (or vegetable) oil in a heavy pan to 350°F. Fry eggplant slices until golden on both sides, about 2 minutes per side. Drain on a wire rack or paper towel-lined tray. Preheat oven to 375°F, positioning a rack in the center.
04 -
Spread 1/4" of marinara sauce across the bottom of a 10x15" baking dish.
05 -
Place 2-3 tablespoons of the ricotta mixture onto each fried eggplant slice. Roll the slices and place them seam-side down into the prepared baking dish. Repeat for all slices.
06 -
Spoon additional marinara sauce on top of each rollatini, without fully covering them. Sprinkle 2 tablespoons of grated Pecorino Romano over the top. Bake in the preheated oven for 20-25 minutes or until hot. Serve with remaining marinara sauce.
# Notes:
01 -
Slicing eggplant with a mandoline is quicker and easier but a sharp knife works fine.
02 -
Salting removes water from the eggplant, improving fry quality, flavor, and texture.
03 -
Leftovers can be stored for up to 3 days and reheated at 325°F in the oven or microwaved.
04 -
Extra marinara sauce can be served on the side to prevent dryness.