Name: Eggplant Rollatini
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 2 medium eggplants, sliced into ¼”-thick planks (about 2 lb.) -; 1 tbsp. kosher salt -; 3/4 c. all-purpose flour -; 1 tsp. Freshly ground black pepper -; 1 1/2 tsp. Italian seasoning -; Extra-virgin olive oil, for frying -; 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. kosher salt -; 1/2 tsp. freshly ground black pepper -; 1/2 tsp. crushed red pepper flakes (optional) -; 1 c. shredded mozzarella -; 1 1/2 c. tomato sauce or marinara -; 3/4 c. freshly grated Parmesan, plus more for serving -; Basil leaves, for serving -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Eggplant Rollatini

1. 2 medium eggplants, sliced into ¼”-thick planks (about 2 lb.) -

2. 1 tbsp. kosher salt -

3. 3/4 c. all-purpose flour -

4. 1 tsp. Freshly ground black pepper -

5. 1 1/2 tsp. Italian seasoning -

6. Extra-virgin olive oil, for frying -

7. 1 1/2 c. ricotta -

8. 1 c. shredded mozzarella -

9. 1/4 c. freshly grated Parmesan -

10. 1 large egg -

11. 2 cloves garlic, grated -

12. 1/4 c. chopped fresh basil -

13. 1/2 tsp. kosher salt -

14. 1/2 tsp. freshly ground black pepper -

15. 1/2 tsp. crushed red pepper flakes (optional) -

16. 1 c. shredded mozzarella -

17. 1 1/2 c. tomato sauce or marinara -

18. 3/4 c. freshly grated Parmesan, plus more for serving -

19. Basil leaves, for serving -

How to cook deliciously - Eggplant Rollatini

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Preheat oven to 375°. In a 9”-x-13” baking dish, spread ½ cup tomato 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.

5. Stage

Bake until sauce is bubbly and cheese is melty, about 30 minutes.