Description
Eggplant Rollatini is a classic Italian-inspired dish featuring tender slices of eggplant rolled around a creamy ricotta and cheese filling, baked in a savory tomato sauce. The eggplant is lightly fried to golden perfection before being assembled and baked, making it a satisfying and flavorful vegetarian main course.
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 cup grated Parmesan cheese, divided
- 2 garlic cloves, minced
- 2 tablespoons minced fresh parsley
- Dash salt
- Dash pepper
- Oil for frying
Instructions
- Prepare Eggplant: Peel and slice the eggplant lengthwise into fifteen 1/8-inch thick slices. Place the slices in a colander over a plate, sprinkle with 1 tablespoon salt and toss to coat. Let stand for 30 minutes to draw out moisture.
- Make Sauce: While the eggplant is resting, heat 1/4 cup olive oil in a large saucepan over medium heat. Sauté the chopped onion until translucent. Add 2 minced garlic cloves and cook for 1 more minute. Stir in the tomato sauce, diced tomatoes, chicken broth, tomato paste, 2 tablespoons fresh parsley, 2 teaspoons sugar, 1/2 teaspoon salt, 1/2 teaspoon dried basil, 1/4 teaspoon pepper, and 1/8 teaspoon crushed red pepper flakes. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally, until flavors blend.
- Drain Eggplant: Rinse the eggplant slices under cold water to remove excess salt, then drain thoroughly.
- Prepare Filling: In a large bowl, combine 15 ounces ricotta cheese, 1 cup shredded part-skim mozzarella cheese, 1/2 cup grated Parmesan cheese, 1/4 cup minced fresh parsley, 1 lightly beaten egg, and 1/8 teaspoon pepper. Mix well and set aside.
- Prepare Coating: In a shallow bowl, beat 3 large eggs lightly. In another shallow bowl, mix 1 cup seasoned bread crumbs, 1/2 cup grated Parmesan cheese, 2 minced garlic cloves, 2 tablespoons minced fresh parsley, a dash of salt, and a dash of pepper.
- Coat Eggplant: Dip each eggplant slice first into the beaten eggs, then coat it thoroughly with the breadcrumb mixture.
- Fry Eggplant: Heat about 1/2 inch of oil in an electric or deep skillet to 375°F. Fry the eggplant slices in batches until golden brown, about 2-3 minutes per side. Drain the fried slices on paper towels to remove excess oil.
- Assemble and Bake: Preheat the oven to 375°F. Spread 1 cup of the prepared tomato sauce in the bottom of an ungreased 13×9-inch baking dish. Spoon about 2 rounded tablespoons of the cheese filling over each fried eggplant slice and carefully roll up the slices, placing them seam side down in the baking dish. Pour the remaining sauce over the roll-ups and sprinkle with the remaining 1/2 cup grated Parmesan cheese. Cover the dish with foil and bake for 35 minutes until bubbly and heated through.
Notes
- Salting the eggplant helps reduce bitterness and excess moisture; be sure to rinse thoroughly before frying.
- Frying the eggplant slices before baking gives a crisp texture and prevents sogginess.
- You can substitute chicken broth with vegetable broth for a vegetarian sauce.
- Use part-skim mozzarella to reduce fat but retain cheesiness.
- If you prefer a lighter version, consider baking the eggplant slices instead of frying.
- Fresh parsley adds a bright herbal note, but dried parsley can be used in a pinch.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 110 mg
