Eggplant Rollatini Recipe
Breaded Eggplant | Ricotta Cheese Stuffing | Marinara | Mozzarella
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Ingredients
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Eggplant Preparation
Bread Crumb Mixture
Ricotta Filling
Assembly
Method
Eggplant Preparation
- 1
Prepare the Eggplant
Slice the eggplants lengthwise into thin slices (about 1/4 inch thick). Sprinkle salt on both sides of the slices and let them sit for about 30 minutes to draw out moisture.
- 2
Rinse and Dry
Rinse the eggplant slices under cold water to remove excess salt and moisture. Pat dry with paper towels.
- 3
Fry the Eggplant
Heat olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on both sides. Remove and place on a paper towel to drain excess oil.
Bread Crumb Mixture
- 4
Prepare the Bread Crumb Mixture
In a bowl, mix together the breadcrumbs, Parmesan cheese, Italian seasoning, and garlic powder until well combined. Set aside.
Ricotta Filling
- 5
Mix the Ricotta Filling
In a large bowl, combine the ricotta cheese, egg, fresh basil, salt, and black pepper. Mix until smooth and well combined.
Assembly
- 6
Preheat Oven and Assemble
Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce on the bottom of a baking dish. Take a slice of fried eggplant, place a spoonful of the ricotta filling on one end, and roll it up. Place the roll seam-side down in the baking dish. Repeat with all slices.
- 7
Top and Bake
Once all eggplant rolls are in the dish, pour the remaining marinara sauce over the top and sprinkle with mozzarella cheese. Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden.
- 8
Serve
Remove from the oven and let it cool for a few minutes before serving. Enjoy your Eggplant Rollatini!