Description
Eggplant Rollatini is a delicious Italian-inspired dish featuring thinly sliced eggplant rolled with a savory ricotta filling, coated and fried to golden perfection, then baked with a rich tomato sauce and melted cheese. Perfect for a comforting dinner or special occasion.
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 cup grated Parmesan cheese, divided
- 2 garlic cloves, minced
- 2 tablespoons minced fresh parsley
- Dash of salt
- Dash of pepper
- Oil for frying
Instructions
- Prepare Eggplant: Peel and slice the eggplant lengthwise into fifteen 1/8-inch thick slices. Place the slices in a colander set over a plate, sprinkle with 1 tablespoon salt and toss to coat. Let the eggplant stand for 30 minutes to draw out excess moisture and bitterness.
- Make Sauce: While the eggplant rests, heat 1/4 cup olive oil in a large saucepan over medium heat. Sauté the chopped onion until translucent, then add minced garlic and cook for 1 more minute until fragrant. Stir in tomato sauce, diced tomatoes, chicken broth, tomato paste, minced parsley, sugar, 1/2 teaspoon salt, dried basil, pepper, and crushed red pepper flakes. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally to blend flavors.
- Prepare Eggplant for Frying: Rinse the salted eggplant slices thoroughly with cold water and drain them well to remove excess salt and moisture.
- Make Filling: In a large bowl, combine ricotta cheese, shredded mozzarella, 1/2 cup grated Parmesan, minced parsley, 1 beaten egg, and 1/8 teaspoon pepper. Mix well and set aside.
- Prepare Coating: In one shallow bowl, beat 3 eggs lightly. In another shallow bowl, mix seasoned bread crumbs, 1/2 cup of the grated Parmesan cheese, minced garlic, minced fresh parsley, and a dash of salt and pepper.
- Coat and Fry Eggplant: Heat about 1/2 inch of oil in a large deep or electric skillet to 375°F. Dip each eggplant slice first into the beaten eggs, then into the bread crumb mixture, coating evenly. Fry the slices in batches for 2-3 minutes on each side until golden brown. Drain on paper towels to remove excess oil.
- Assemble Rollatini: Preheat the 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 the ricotta filling over each fried eggplant slice. Carefully roll up each slice and place seam side down in the baking dish.
- Bake: Pour the remaining sauce over the eggplant roll-ups and sprinkle with the remaining 1/2 cup grated Parmesan cheese. Cover the baking dish with foil and bake for 30-35 minutes until bubbly and heated through.
Notes
- Salting the eggplant is important to reduce bitterness and moisture, preventing sogginess.
- If you prefer a vegetarian version, substitute chicken broth with vegetable broth in the sauce.
- Use part-skim cheese to reduce fat content without losing flavor.
- Frying can be done in a deep skillet, but an electric skillet allows better temperature control for consistent results.
- Leftover rollatini can be refrigerated for up to 3 days and reheated covered in the oven for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 110 mg
