Description
Eggplant Rollatini is a delicious Italian-inspired dish featuring thin slices of eggplant filled with a creamy ricotta and cheese mixture, breaded and fried to golden perfection, then baked in a savory tomato sauce. This comforting meal is perfect for a hearty dinner and showcases tender eggplant with rich flavors in every bite.
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
For frying
- Oil for frying (about 1/2 inch deep)
Instructions
- Prepare Eggplant: Peel and slice eggplant lengthwise into fifteen 1/8-inch thick slices. Place the slices in a colander over a plate, sprinkle evenly with 1 tablespoon salt, and toss to coat. Let stand for 30 minutes to draw out moisture and bitterness.
- Make Sauce: While eggplant is resting, heat 1/4 cup olive oil in a large saucepan over medium heat. Sauté 1 small chopped onion until translucent. Add 2 minced garlic cloves and cook for 1 more minute. Stir in tomato sauce, diced tomatoes, chicken broth, tomato paste, fresh 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.
- Prepare Filling: After rinsing and draining the eggplant slices, combine ricotta cheese, shredded mozzarella, 1/2 cup grated Parmesan, 1/4 cup fresh parsley, 1 lightly beaten egg, and pepper in a large bowl. Mix until smooth and set aside.
- Coat Eggplant: Place 3 lightly beaten eggs in a shallow bowl. In another shallow bowl, mix seasoned bread crumbs, 1/2 cup grated Parmesan cheese, minced garlic, minced parsley, salt, and pepper. Dip each eggplant slice first in the eggs, then coat thoroughly with the bread crumb mixture.
- Fry Eggplant: Heat oil to 375°F in an electric or deep skillet, filling it about 1/2 inch deep. Fry eggplant slices in batches for 2-3 minutes on each side or until golden brown. Remove and drain on paper towels to remove excess oil.
- Assemble Rollatini: Preheat oven to 375°F. Spoon 1 cup of sauce into an ungreased 13×9-inch baking dish. Spread about 2 rounded tablespoons of filling over each fried eggplant slice, roll up carefully, and place seam side down in the baking dish. Pour the remaining sauce evenly over the roll-ups and sprinkle with the remaining Parmesan cheese.
- Bake: Cover the dish and bake in the preheated oven for 35 minutes until bubbly and heated through. Remove from oven and let rest briefly before serving.
Notes
- Salting the eggplant reduces bitterness and prevents it from absorbing too much oil during frying.
- If you prefer a lighter version, you can bake the coated eggplant slices instead of frying them.
- For a vegetarian version, substitute the chicken broth in the sauce with vegetable broth.
- Fresh parsley adds brightness to the dish; if unavailable, dried parsley can be used but reduce quantity to 1 tablespoon.
- Make sure the oil is hot enough before frying to avoid greasy eggplant slices.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 95 mg
