Fried Eggplant Rollatini Recipe
housemade ricotta, pecorino romano, san marzano tomato sauce, crispy prosciutto
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Ingredients
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Fried Eggplant Rollatini
Method
Preparation Steps
- 1
Prepare the Eggplant
Slice the eggplants lengthwise into 1/4 inch thick slices. Sprinkle with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Fry the Eggplant
Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown and tender, about 3-4 minutes per side. Remove and drain on paper towels.
- 3
Prepare the Filling
In a mixing bowl, combine ricotta cheese, half of the pecorino romano cheese, black pepper, and chopped basil leaves. Mix well until smooth.
- 4
Assemble the Rollatini
On each fried eggplant slice, place a spoonful of the ricotta mixture and a slice of prosciutto. Roll the eggplant tightly and place seam side down in a baking dish.
- 5
Add Tomato Sauce
Pour the san marzano tomato sauce over the rolled eggplants in the baking dish. Sprinkle the remaining pecorino romano cheese on top.
- 6
Bake
Preheat your oven to 375°F (190°C) and bake the rollatini for 25-30 minutes until heated through and bubbly.
- 7
Serve
Remove from the oven and let cool for a few minutes. Garnish with fresh basil before serving.
