Eggplant Rollatini
- Simpatico
- Nov 14, 2023
- 1 min read
Prep Time 30 mins Cook Time 45 mins
Servings: 4-6
Ingredients
2 medium eggplants, sliced into ¼”-thick planks (about 2 lb.)
1 tbsp. sea salt
3/4 c. flour
1 tsp. freshly ground black pepper
1 1/2 tsp. Italian seasoning
Extra-virgin olive oil, for frying
FILLING
1 1/2 c. ricotta
1 c. shredded mozzarella
1/4 c. freshly grated Parmesan
1 large egg
2 cloves garlic, grated
1/4 c. chopped fresh basil
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
1/2 tsp. crushed red pepper flakes (optional)
ASSEMBLY
1 c. shredded mozzarella
1 1/2 c. pomodoro sauce
3/4 c. freshly grated Parmesan, plus more for serving
Basil leaves, for serving
Lay eggplant slices on a large baking sheet lined with a cooling rack. Lightly season eggplant planks with salt on both sides and let sit for 30 minutes to release excess moisture. Pat dry with paper towels.
In a large bowl, combine flour, pepper, and Italian seasoning. In a large high-sided pan, heat 3 tablespoons oil over medium heat until shimmering. Working in batches, coat eggplant evenly in flour mixture, shaking off excess, and add to pan. Fry eggplant until golden, about 2 minutes per side; transfer to a plate. Repeat with remaining eggplant, adding more oil to pan as needed.
In a medium bowl, mix together all filling ingredients until smooth. Place 1 heaping tablespoon of filling onto the bottom of each eggplant slice and roll up into a log.
Preheat oven to 375°F. In a 9”-x-13” baking dish, spread ½ cup pomodoro sauce in an even layer. Arrange rolled eggplant in a single layer over sauce. Top with remaining 1 cup mozzarella, 1 cup tomato sauce, and ¾ cup Parmesan.
Bake until sauce is bubbly and cheese is melty, about 30 minutes. Buon Appetito!
Recipe Notes: Delish
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