Delicious Eggplant Rollatini: A Cheesy Comfort Food Dream

Experience the comforting flavors of Eggplant Rollatini, a delightful Italian dish filled with creamy ricotta and enveloped in marinara sauce.

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Prep Time 30

Cook Time 25

Total Time 55

Servings: 4 servings

Course: PASTA

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Eggplant

1 large eggplant Provides a tender and flavorful base.
1 tablespoon kosher salt Essential for drawing out moisture and bitterness.

For the Coating

1.5 cups all-purpose flour Gives the eggplant a lovely crisp texture.
5 large eggs Beaten to help the breadcrumbs adhere.
to taste olive oil For frying, consider using extra virgin.

For the Filling

1.25 pounds ricotta Adds creaminess; drain well.
0.5 pound shredded mozzarella Provides a gooey, melty texture.
0.25 cup grated Pecorino Romano Adds a sharp flavor.
0.25 cup minced flat-leaf Italian parsley Fresh touch.
1 large egg Helps to bind the filling.
0.5 teaspoon kosher salt For seasoning.

For the Breadcrumbs

3 cups plain breadcrumbs Creates a delicious crust.
0.25 cup minced flat-leaf Italian parsley For color and freshness.
0.5 teaspoon garlic powder Enhances the taste.
1 teaspoon kosher salt For even seasoning.
0.5 teaspoon black pepper Adds a gentle kick.

For the Sauce and Topping

4 cups marinara sauce Smothers the rollatini.
2 tablespoons grated Pecorino Romano Final cheesy flourish.

Equipment

colander
Large Heavy Pan
10 by 15 inch Baking Dish
Parchment Paper
Wire Rack

Method

Preparation

Peel and slice the eggplant into ⅛” thick pieces. Layer the slices in a colander, sprinkling kosher salt between each layer for an hour. Rinse off the excess salt and pat the eggplant slices dry.
Dip each eggplant slice into flour, shaking off the excess. Next, immerse them into the beaten eggs, allowing any extra to drip off. Finally, coat them in seasoned breadcrumbs. Lay the breaded eggplant pieces on a parchment-lined tray.
Heat 1/2" of olive oil in a large heavy pan to 350°F. Fry the eggplant pieces until they are golden brown on both sides—about 2 minutes each. Transfer them to a wire rack or a paper towel-lined tray to drain. Preheat your oven to 375°F.

Assembly

Pour 1/4" of marinara sauce into the bottom of a 10 by 15" baking dish. Place 2-3 tablespoons of the ricotta mixture onto each eggplant slice, then roll them up tightly. Arrange the rollatini seam side down in the baking dish.
Spoon additional marinara sauce over the rollatini, but don't cover them completely. Grate 2 tablespoons of Pecorino Romano cheese on top. Bake for 20-25 minutes or until heated through.
Once baked, serve your Eggplant Rollatini warm with the remaining marinara sauce on the side.

Nutrition

Serving: 1rollatiniCalories: 320kcalCarbohydrates: 30gProtein: 14gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 800IUVitamin C: 3mgCalcium: 250mgIron: 2mg

Notes

Optional garnish with extra parsley for a fresh touch! Following the salting and coating techniques will ensure a delightful texture.

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