Description
Eggplant Rollatini is a delicious Italian-inspired dish featuring tender eggplant slices rolled with a rich ricotta and cheese filling, coated and fried to golden perfection, then baked in a savory tomato sauce for a comforting meal perfect for dinner.
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
Instructions
- Prepare the eggplant: Peel and slice the eggplant lengthwise into fifteen 1/8-inch thick slices. Place them in a colander over a plate, sprinkle with 1 tablespoon salt, and toss to coat. Let stand for 30 minutes to draw out moisture.
- Make the sauce: While the eggplant sits, heat 1/4 cup olive oil in a large saucepan over medium heat. Sauté the chopped onion until translucent, then add 2 minced garlic cloves and cook for 1 more minute. Stir in tomato sauce, diced tomatoes, chicken broth, tomato paste, 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 to blend flavors.
- Prepare the filling: Rinse and drain the eggplant slices thoroughly. In a large bowl, combine the ricotta cheese, shredded mozzarella, 1/2 cup grated Parmesan, minced parsley, 1 lightly beaten egg, and pepper. Mix well and set aside.
- Coat the eggplant slices: Place 3 lightly beaten eggs in a shallow bowl. In another shallow bowl, mix the seasoned bread crumbs, 1/2 cup Parmesan cheese, minced garlic, minced parsley, salt, and pepper. Dip each eggplant slice first in the egg, then in the bread crumb mixture to coat evenly.
- Fry the eggplant: Heat 1/2 inch of oil in an electric skillet or deep skillet to 375°F. Fry the coated eggplant slices in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels to remove excess oil.
- Assemble and bake: Preheat the oven to 375°F. Spoon 1 cup of prepared sauce into an ungreased 13×9-inch baking dish. Spread about 2 rounded tablespoons of the cheese filling over each fried eggplant slice, then carefully roll them up and place seam side down in the dish. Pour the remaining sauce over the roll-ups and sprinkle the remaining Parmesan cheese on top. Cover the dish and bake for 35 minutes until bubbly and heated through.
Notes
- Salting the eggplant reduces bitterness and moisture, resulting in better texture when frying.
- Use part-skim mozzarella to reduce fat content without compromising flavor.
- Ensure oil temperature is maintained at 375°F to properly fry the eggplant without becoming greasy.
- For a vegetarian option, substitute chicken broth with vegetable broth in the sauce.
- Leftover rollatini can be refrigerated for up to 3 days and reheated in the oven for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 110 mg
