Description
Eggplant Rollatini is a delicious Italian-inspired dish featuring thinly sliced eggplant rolled with a rich ricotta and cheese filling, coated and fried to golden perfection, then baked in a flavorful tomato sauce. This comforting recipe is perfect for a satisfying vegetarian main course.
Ingredients
Scale
Eggplant and Coating
- 1 large eggplant
- 1 tablespoon salt
- 3 large eggs, lightly beaten
- 1 cup seasoned bread crumbs
- 1 cup grated Parmesan cheese, divided
- 2 garlic cloves, minced
- 2 tablespoons minced fresh parsley
- Dash salt
- Dash pepper
- Oil for frying
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
Instructions
- Prepare Eggplant: Peel and slice the eggplant lengthwise into fifteen 1/8-inch-thick slices. Place slices in a colander over a plate; sprinkle with 1 tablespoon salt and toss to coat. Let stand for 30 minutes to draw out excess moisture and bitterness.
- Make Sauce: While the eggplant is resting, heat 1/4 cup olive oil in a large saucepan over medium heat. Sauté the chopped onion until translucent. Add 2 minced garlic cloves and cook for another minute. Stir in tomato sauce, diced tomatoes, chicken broth, tomato paste, parsley, sugar, 1/2 teaspoon salt, dried basil, 1/4 teaspoon pepper, and crushed red pepper flakes. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally to blend flavors.
- Drain Eggplant: Rinse the salted eggplant slices thoroughly under cold water to remove excess salt. Drain well and pat dry with paper towels to remove moisture before breading.
- Prepare Filling: In a large bowl, combine the ricotta cheese, shredded mozzarella, 1/2 cup grated Parmesan cheese, 1/4 cup minced parsley, 1 lightly beaten egg, and 1/8 teaspoon pepper. Mix until smooth and set aside.
- Bread Eggplant: Set up a breading station with eggs in one shallow bowl and a mixture of seasoned bread crumbs, 1/2 cup Parmesan cheese, minced garlic, parsley, salt, and pepper in another. Dip each eggplant slice first in the beaten eggs, then coat thoroughly with the bread crumb mixture.
- Fry Eggplant: Heat oil about 1/2 inch deep in an electric or deep skillet to 375°F. Fry the breaded 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 the bottom of an ungreased 13×9-inch baking dish. Spread approximately 2 rounded tablespoons of the cheese filling over each eggplant slice. Carefully roll each slice up and place seam side down in the baking dish.
- Bake: Spoon the remaining sauce evenly over the eggplant roll-ups. Sprinkle with the remaining 1/2 cup grated Parmesan cheese. Cover the dish and bake for 35 minutes until bubbly and heated through.
Notes
- Salting the eggplant helps reduce bitterness and excess moisture for better texture.
- You can substitute part-skim mozzarella with fresh mozzarella for a creamier texture.
- For a vegetarian version, use vegetable broth instead of chicken broth in the sauce.
- Make sure to pat the eggplant slices dry thoroughly before breading to ensure crispiness.
- Leftover rollatini can be refrigerated for 2 days and reheated covered in the oven at 350°F.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 90 mg
