Eggplant Rollatini
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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salting time
1 hr
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Total Time
2 hrs 30 mins
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Servings
4
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Calories
985 kcal
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Course
Main Course
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Cuisine
Italian
Eggplant Rollatini
Description
Eggplant Rollatini involves slicing eggplant thinly and salting it to draw out moisture, which reduces bitterness and improves frying texture. After rinsing and drying, the slices are dredged in flour, dipped in beaten egg, and coated with a seasoned breadcrumb mixture, then fried until golden on both sides. This creates a crispy exterior that holds the filling and baking sauce well.
The filling combines drained ricotta cheese with shredded mozzarella, grated Pecorino Romano, minced Italian parsley, beaten egg, and kosher salt, providing a creamy, mildly tangy interior rich in cheese flavor. Each fried eggplant piece is spooned with this mixture and rolled tightly, then placed seam-side down in a baking dish partially covered with marinara sauce.
The rolls bake in the sauce, infusing the dish with savory tomato notes while warming the filling to a creamy consistency. The addition of seasoned breadcrumbs folded with parsley and garlic powder adds a flavorful, crunchy topping once baked. The dish serves multiple portions, from four large to six moderate servings, and can be accompanied by extra marinara to counteract dryness from baking.
Use of a mandoline helps achieve uniformly thin slices quickly, though careful slicing by hand can also produce good results. Salting the eggplant is recommended to improve taste and texture but can be omitted if desired. Leftovers keep well refrigerated for several days and reheat well in the oven or microwave.
Ingredients
- 1 large eggplant sliced 1/8" thick, (or 20 pieces)
- 1 tablespoon kosher salt for salting eggplant
- 1 1/2 cups all-purpose flour for dredging
- 5 large egg beaten
- olive oil for frying
- 4 cups marinara sauce see notes below
- 2 tablespoons Pecorino Romano cheese grated
For the filling (mix together)
- 1 1/4 pounds ricotta cheese drained
- 1/2 pound mozzarella cheese shredded
- 1/4 cup Pecorino Romano cheese grated
- 1/4 cup Italian flat-leaf parsley minced
- 1 large egg beaten
- 1/2 teaspoon kosher salt
For the seasoned breadcrumbs (mix together)
- 3 cups plain breadcrumbs
- 1/4 cup Italian flat-leaf parsley minced
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Peel and slice eggplant into ⅛” thick pieces. A mandoline really helps! Salt eggplant pieces in a colander with kosher salt in layers. Do this for 1 hour, then rinse eggplant to remove excess salt. Thoroughly pat dry the eggplant pieces.
- Next, dip eggplant pieces into flour and shake off excess. Then dip into egg and shake off, and finally the seasoned breadcrumbs. Place breaded eggplant pieces on a parchment paper lined tray and prepare oil for frying.
- Add a 1/2" olive or vegetable oil to a large heavy pan and heat to 350f. Fry eggplant pieces until golden on both sides (about 2 minutes per side) and place on a wire rack or paper towel lined tray. At this point, preheat the oven to 375f and set a rack to the middle level.
- Place a 1/4" of marinara sauce into the bottom of a 10 by 15" baking dish.
- Place 2-3 tablespoons of the ricotta mixture into the middle of each eggplant piece and roll. Place all the filled eggplant rollatini seam side down into the baking dish.
- Spoon a bit more sauce on top of each piece of rollatini (don't completely cover) and grate 2 tablespoons of Pecorino Romano on top. Bake for 20-25 minutes or until hot. Serve eggplant rollatini with remaining sauce. Enjoy!
Notes
- Salting eggplant for an hour reduces water content and bitterness, improving frying and flavor.
- A mandoline slicer can help create even, thin eggplant slices but a sharp knife works as well.
- Prepare extra marinara sauce to serve alongside or under the rollatini to keep the dish moist.
- Use enough oil to fill the frying pan about ½ inch deep for proper frying of eggplant slices.
- The recipe makes 4 large or 6 moderate-sized servings and can be split into two baking dishes if needed.
- Leftovers can be stored in the fridge for up to 3 days and reheated in a 325°F oven or microwave until warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 985 kcal
% Daily Value*
| Calories | 985kcal | 49% |
| Carbohydrates | 91.4g | 30% |
| Protein | 39.6g | 79% |
| Fat | 52.3g | 80% |
| Saturated Fat | 15.7g | 79% |
| Cholesterol | 259mg | 86% |
| Sodium | 1460mg | 61% |
| Potassium | 1228mg | 26% |
| Fiber | 11.8g | 47% |
| Sugar | 24.3g | 49% |
| Calcium | 633mg | 63% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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