- 1 large eggplant sliced ⅛" thick, (or 20 pieces)
- 1 tablespoon kosher salt for salting eggplant
- 1 ½ cups all-purpose flour for dredging
- 5 large eggs beaten
- olive oil for frying
- 4 cups marinara sauce (see notes below)
- 2 tablespoons Pecorino Romano grated
For the filling (mix together)
- 1 ¼ pounds ricotta
- ½ pound mozzarella shredded
- ¼ cup Pecorino Romano grated
- ¼ cup parsley minced
- 1 large egg beaten
- ½ teaspoon kosher salt
For the seasoned breadcrumbs (mix together)
- 3 cups plain breadcrumbs
- ¼ cup parsley minced
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Peel and slice eggplant into ⅛” thick pieces. A mandolin really helps! Salt eggplant pieces in a colander with kosher salt in layers. Do this for 1 hour, then rinse eggplant to remove excess salt. Thoroughly pat dry the eggplant pieces.
Next, dip eggplant pieces into flour and shake off excess. Then dip into egg and shake off, and finally the seasoned breadcrumbs. Place breaded eggplant pieces on a parchment paper lined tray and prepare oil for frying.
Add a ½" olive or vegetable oil to a large heavy pan and heat to 350F. Fry eggplant pieces until golden on both sides (about 2 minutes per side) and place on a wire rack or paper towel lined tray.
Place a ¼" of marinara sauce into the bottom of a 10" by 15" baking dish.
Place 2-3 tablespoons of the ricotta mixture into the middle of each eggplant piece and roll. Place all the filled eggplant rollatini seam side down into the baking dish.
Spoon a bit more sauce on top of each piece of rollatini (don't completely cover) and grate 2 tablespoons of Pecorino Romano on top. Bake for 20-25 minutes or until hot. Serve eggplant rollatini with remaining sauce. Enjoy!
- Makes 4 large or 6 moderate-sized servings.
- Use this marinara sauce. Or make your own or use a store-bought version.
- Use 2 baking dishes if required to fit all of the rollatini.
- The exact oil amount will vary. You will need enough to fill your pan a ½" high.
- A mandolin speeds up and makes the slicing process far easier for this recipe, but a sharp knife can 100% be used with success.
- Salting the eggplant can be skipped, but removing the water from the eggplant helps with achieving a better fry, taste, and texture.
- Leftovers can be saved for up to 3 days and can be reheated in the oven at 325f until warm or in the microwave.
- Extra marinara sauce is helpful to serve on the side or on the bottom of individual plates since the eggplant rollatini can get dry from the baking process.