Description
Eggplant Rollatini is a comforting Italian-inspired dish featuring thinly sliced eggplant rolled with a creamy ricotta and mozzarella filling, topped with a flavorful tomato sauce and Parmesan cheese. The eggplant slices are breaded and fried for a crispy texture before being baked to bubbly perfection, making it an ideal main course for a family 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 (about 1/2 inch depth)
Instructions
- Prepare the Eggplant: Peel and slice the eggplant lengthwise into fifteen 1/8-inch-thick slices. Place the slices in a colander over a plate, sprinkle with 1 tablespoon of salt, and toss to coat. Let the eggplant stand for 30 minutes to draw out moisture.
- Make the Sauce: While the eggplant is resting, heat 1/4 cup olive oil in a large saucepan over medium heat. Sauté the chopped onion until softened, then add 2 minced garlic cloves and cook for 1 more minute. Stir in the tomato sauce, diced tomatoes, chicken broth, tomato paste, 2 tablespoons minced fresh parsley, 2 teaspoons sugar, 1/2 teaspoon salt, 1/2 teaspoon dried basil, 1/4 teaspoon pepper, and 1/8 teaspoon crushed red pepper flakes. Bring the mixture to a boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally to blend flavors.
- Drain the Eggplant: Rinse the salted eggplant slices with cold water to remove excess salt, then drain thoroughly and pat dry with paper towels.
- Prepare the Filling: In a large bowl, combine the ricotta cheese, shredded mozzarella, 1/2 cup grated Parmesan cheese, 1/4 cup minced fresh parsley, 1 lightly beaten egg, and 1/8 teaspoon pepper. Mix gently until well combined and set aside.
- Prepare the Coating: In a shallow bowl, beat 3 large eggs lightly. In another shallow bowl, combine 1 cup seasoned bread crumbs, 1/2 cup grated Parmesan cheese, 2 minced garlic cloves, 2 tablespoons minced fresh parsley, a dash of salt, and a dash of pepper.
- Bread the Eggplant: Dip each eggplant slice first into the beaten eggs, then coat thoroughly with the bread crumb mixture.
- Fry the Eggplant: Heat about 1/2 inch of oil in an electric or deep skillet to 375°F. Fry the breaded eggplant in batches until golden brown, about 2-3 minutes per side. Drain the fried slices on paper towels to remove excess oil.
- Assemble and Bake: Preheat the oven to 375°F. Spoon 1 cup of the prepared sauce into an ungreased 13×9-inch baking dish. Spread 2 rounded tablespoons of the cheese filling over each fried eggplant slice. Carefully roll up each slice, placing the seam side down in the baking dish. Spoon the remaining sauce evenly over the roll-ups and sprinkle with the remaining 1/2 cup grated Parmesan cheese. Cover the dish with foil and bake for 35 minutes until bubbly and heated through.
Notes
- Salting the eggplant helps to remove bitterness and excess moisture, which ensures better texture when fried.
- If you want a vegetarian version, substitute chicken broth with vegetable broth in the sauce.
- Use part-skim cheeses to reduce fat content while keeping the dish creamy.
- Frying the eggplant gives a crisp coating, but for a lighter version, you can bake the breaded slices at 400°F for 20 minutes, flipping halfway.
- Fresh parsley adds brightness; dried parsley could be used but adjust quantity to 1 tablespoon.
- Make sure to pat dry the eggplant thoroughly before breading to help the coating stick better.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 110 mg
