Eggplant Rollatini
Eggplant Rollatini is a classic Italian-American dish featuring thin slices of eggplant that are lightly fried or baked, then rolled around a creamy ricotta cheese filling. The rolls are placed in a baking dish, topped with marinara sauce and melted mozzarella, then baked until bubbly and golden. It's a comforting, vegetarian-friendly meal full of rich flavors and hearty textures.
Ingredients
- 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 breadcrumbs
- 1 cup grated Parmesan cheese, divided
- 2 garlic cloves, minced
- 2 tablespoons minced fresh parsley
- Dash each salt and pepper
- Oil for frying
Instructions
- Peel and slice eggplant lengthwise into fifteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes.
- Meanwhile, for sauce, in a large saucepan, saute onion in oil. Add garlic; cook 1 minute longer. Stir in remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, stirring occasionally, 20-25 minutes. Rinse and drain eggplant.
- In a large bowl, combine filling ingredients; set aside.
- Place eggs in a shallow bowl. In another shallow bowl, combine breadcrumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and pepper. Dip eggplant in eggs, then bread crumb mixture.
- In an electric skillet or deep skillet, heat 1/2 in. of oil to 375°. Fry eggplant in batches until golden brown, 2-3 minutes on each side. Drain on paper towels.
- Preheat oven to 375°. Spoon 1 cup sauce into an ungreased 13×9-in. baking dish. Spread 2 rounded tablespoons filling over each eggplant slice. Carefully roll up and place seam side down in baking dish. Spoon remaining sauce over roll-ups. Sprinkle with remaining Parmesan cheese. Cover and bake until bubbly, 30-35 minutes.
Nutrition
Calories: 726kcalCarbohydrates: 44gProtein: 35gFat: 48gSaturated Fat: 15gCholesterol: 181mgSodium: 3182mgFiber: 7gSugar: 19g
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