Eggplant Rollatini Recipe
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Eggplant Rollatini is a classic Italian-inspired dish featuring thinly sliced eggplant rolled around a rich ricotta and mozzarella filling, baked in a savory marinara sauce and topped with Pecorino Romano cheese. Crispy breaded and fried eggplant slices add a delightful texture contrast to the creamy filling and tangy tomato sauce. This hearty vegetarian entrée makes a flavorful and comforting meal perfect for family dinners or special occasions.
Ingredients
Instructions
Peel and slice the eggplant into 1/8″ thick pieces using a mandoline slicer if available for even slices. Layer the slices in a colander and sprinkle each layer with kosher salt. Let them sit for 1 hour to draw out moisture and bitterness. After salting, rinse the eggplant slices thoroughly to remove excess salt, then pat them dry completely with paper towels.
Set up a breading station with three shallow dishes: one with all-purpose flour, one with the beaten eggs, and one with the seasoned breadcrumb mixture (breadcrumbs combined with parsley, garlic powder, kosher salt, and black pepper). Dip each eggplant slice first in flour, shaking off excess, then in egg, and finally coat with the breadcrumb mixture. Place the breaded slices on a parchment-lined tray.
Heat about 1/2 inch of olive or vegetable oil in a large heavy-bottomed pan to 350°F. Fry the breaded eggplant slices in batches for about 2 minutes on each side or until golden brown and crispy. Drain on a wire rack or paper towel-lined tray to remove excess oil. Meanwhile, preheat the oven to 375°F and position a rack in the middle.
Spread a thin layer (about 1/4 inch) of marinara sauce over the bottom of a 10 by 15-inch baking dish to prevent sticking and add flavor.
In a bowl, combine drained ricotta, shredded mozzarella, 1/4 cup Pecorino Romano, minced parsley, beaten egg, and 1/2 teaspoon kosher salt. Place 2-3 tablespoons of this cheese mixture onto the center of each fried eggplant slice and roll it up tightly. Arrange the rollatini seam side down in the prepared baking dish.
Spoon additional marinara sauce over the top of each eggplant rollatini, making sure not to completely cover them to allow browning. Sprinkle 2 tablespoons grated Pecorino Romano evenly over the rolls. Bake in the preheated oven for 20-25 minutes until the filling is hot and the cheese starts to bubble.
Remove from oven and serve the eggplant rollatini warm with extra marinara sauce on the side. Enjoy this rich, comforting Italian dish as a main course or part of a festive meal.
