Eggplant Rollatini
Servings
8
servingsPrep time
1
hour30
minutesCooking time
45
minutesThis is one of our signature dishes and truly is one of our favorites. It’s not super simple and does require some time…but it is so worth it. It it also slightly a healthier twist on traditional Italian eggplant rollatini since it is baked and not fried. You will definitely impress your family and/or friends!
Ingredients
2 medium eggplants, cut top and bottom off and slice lengthwise into approximately 10 slices per eggplant
1 Tbsp of kosher salt
Non-stick olive oil spray
Extra virgin olive oil
4 large eggs, beaten
2 cups of breadcrumbs
2 & 1/2 cups of parmesan cheese, divided
1 & 1/2 cups of flour
3 cups of shredded mozzarella cheese (we use whole milk)
1 & 1/2 cups of ricotta cheese (we use whole milk)
4 cups of marinara sauce*
Fresh basil, optional
Directions
- First, it’s important to reduce the bitterness from the eggplant. After you slice the eggplant, sprinkle each piece with salt. Layer on top of each other in a large dish. Let them sit for about 1 hour. This draws out some of the moisture and lessens the bitterness.
- Preheat oven to 350 degrees. Spray 3 baking sheets with non-stick spray. Â
- Set up 3 separate bowls/dishes. Place flour in one bowl, eggs in second bowl, and breadcrumbs mixed with 1 cup of parmesan cheese in a third bowl.
- Gently dab off moisture from the eggplant with paper towels. Dip into flour, then beaten egg, and finally breadcrumb mixture. Arrange eggplant slices in a single layer on prepared baking sheets.
- Bake eggplant for 15 minutes or until golden brown. Drizzle with olive oil. Turn pieces over and bake an additional 15 minutes. Remove from oven and allow eggplant to cool.
- In a mixing bowl, add ricotta cheese, mozzarella cheese and 1 cup of parmesan cheese. Mix to combine. Add marinara sauce to cover the bottom of baking dishes, spread evenly.Â
- Bake on piece of eggplant and add about 2 Tbsp. of cheese mixture on top of eggplant, spread evenly. Roll eggplant. Place seam side down in baking dish. Repeat for all eggplant slices.
- Top eggplant with remaining marinara sauce and sprinkle with remaining parmesan cheese and top with basil.
- Bake covered for 30-40 minutes.
Tips and serving suggestions
- 1. *See our previous recipe for marinara sauce.
- 2. Serve with a caesar salad, fresh bread and a glass of red wine!
