Description
Delicious and comforting Eggplant Rollatini featuring tender fried eggplant slices filled with a creamy ricotta and mozzarella mixture, baked in a savory tomato sauce and topped with Parmesan cheese.
Ingredients
Scale
Eggplant
- 1 large eggplant
- 1 tablespoon salt
Sauce
- 1 small onion, chopped
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 can (15 ounces) tomato sauce
- 1 can (14-1/2 ounces) diced tomatoes
- 1/2 cup chicken broth
- 1/4 cup tomato paste
- 2 tablespoons minced fresh parsley
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 1/8 teaspoon crushed red pepper flakes
Filling
- 1 carton (15 ounces) ricotta cheese
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup minced fresh parsley
- 1 large egg, lightly beaten
- 1/8 teaspoon pepper
Coating
- 3 large eggs, lightly beaten
- 1 cup seasoned bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 2 tablespoons minced fresh parsley
- Dash salt
- Dash pepper
- Oil for frying (about 1/2 inch deep)
Instructions
- Prepare Eggplant: Peel the eggplant and slice lengthwise into fifteen 1/8-inch-thick slices. Place the slices in a colander set over a plate, sprinkle evenly with 1 tablespoon salt, and toss gently. Let stand for 30 minutes to draw out bitterness, then rinse and drain well.
- Make Sauce: In a large saucepan, heat 1/4 cup olive oil over medium heat. Sauté the chopped onion until translucent, then add 2 minced garlic cloves and cook for 1 minute more. Stir in tomato sauce, diced tomatoes, chicken broth, tomato paste, 2 tablespoons minced parsley, sugar, salt, dried basil, pepper, and crushed red pepper flakes. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally, until flavors meld.
- Prepare Filling: In a large bowl, combine ricotta cheese, shredded mozzarella, 1/2 cup grated Parmesan cheese, 1/4 cup minced parsley, lightly beaten egg, and pepper. Mix thoroughly and set aside.
- Coat Eggplant: Place the 3 lightly beaten eggs in a shallow bowl. In another shallow bowl, combine seasoned bread crumbs, 1/2 cup Parmesan cheese, minced garlic, minced parsley, salt, and pepper. Dip each eggplant slice first into the egg, then coat thoroughly with the bread crumb mixture.
- Fry Eggplant: Heat about 1/2 inch of oil in a deep or electric skillet to 375°F. Fry eggplant slices in batches until golden brown, about 2-3 minutes per side. Drain on paper towels to remove excess oil.
- Assemble Rollatini: Preheat oven to 375°F. Spoon 1 cup of the prepared sauce into an ungreased 13×9-inch baking dish. Spread about 2 rounded tablespoons of filling evenly over each fried eggplant slice, then carefully roll up each slice seam side down and arrange them in the baking dish.
- Bake: Spoon the remaining sauce over the roll-ups and sprinkle with the remaining Parmesan cheese. Cover the dish with foil and bake for 35 minutes, until bubbly and heated through.
Notes
- For a vegetarian version, substitute chicken broth in the sauce with vegetable broth.
- Use part-skim cheeses for a lighter dish without sacrificing flavor.
- Ensure eggplant slices are thin and uniformly cut for even frying and rolling.
- Drain fried eggplant thoroughly on paper towels to reduce excess oil.
- Can be prepared ahead and baked just before serving.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 rollatini
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 110 mg
