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This eggplant rollatini turns ordinary eggplant into a fancy Italian creation that tastes like it was made in a real Sicilian grandma's kitchen. When you bite in, you'll love how the crunchy outside gives way to soft, cheese-filled goodness, all covered in a tasty tomato sauce that'll have everyone coming back for more.
I first whipped this up when I had a mix of meat-eaters and vegetarians over for dinner. Every single person couldn't stop talking about how good it was, and now it's my go-to impressive dish when I want to wow my guests without being stuck in the kitchen all day.
Ingredients
- Eggplant: Pick ones that feel heavy and have shiny, smooth skin for the tastiest results
- Ricotta: Let it sit in cheesecloth overnight to get rid of extra liquid for a filling that stays put
- Mozzarella: Go for the whole milk kind that melts better and adds more flavor
- Breadcrumbs: They create that must-have crunch that works so well against the soft inside
- Marinara sauce: Making your own is awesome but a good jarred one works great too
- Fresh parsley: Adds a pop of fresh flavor to both the cheese mix and the breadcrumb coating
Step-by-Step Instructions
- Prepare the eggplant:
- Cut eggplant into thin, even slices about 1/8 inch thick. A mandoline works great for this. Sprinkle them well with salt and stack in a colander. Let them sit for an hour to get rid of bitterness and extra water. Wash them off and dry them completely with paper towels. Don't skip this step or your dish might turn out soggy.
- Create the breading station:
- Put flour in one dish, beaten eggs in another, and your seasoned breadcrumbs in a third. This setup makes the coating process smooth. The flour helps the egg stick, and the egg makes sure those breadcrumbs stay put for that golden outer layer.
- Bread and fry:
- Take each slice through the flour first (shake off extra), then into the egg, and finally coat with breadcrumbs, pressing them on gently. Fry them in hot oil until they're golden brown and crunchy, about 2 minutes on each side. Keep your oil at 350°F for the best results - not too greasy, just right.
- Prepare the filling:
- Stir together ricotta, mozzarella, Pecorino Romano, parsley, egg, and salt until everything's mixed but not overdone. The egg holds it all together while the cheese mix creates that rich flavor and creamy feel. The parsley gives it a nice fresh touch.
- Assemble the rollatini:
- Put 2-3 tablespoons of filling on one end of each fried eggplant slice and roll it up. Place them with the seam down in a baking dish that you've already covered with some marinara sauce. The sauce keeps them from sticking and starts flavoring them from below.
- Bake to perfection:
- Add a little more sauce on top of each roll and sprinkle with Pecorino Romano. Bake until everything's hot and the cheese gets melty, around 20-25 minutes. This final cooking brings all the flavors together for that classic Italian comfort food feeling.
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This dish always takes me back to Sunday meals at my Italian neighbor's house where I first got hooked on real Italian cooking. The secret that really makes this dish special isn't fancy ingredients - it's taking the time to properly draw out moisture from the eggplant before cooking. That patience turns this from just okay to amazing.
Make Ahead Options
You'll love how easy this is to prep ahead. The breaded and fried eggplant slices can be made up to two days early - just stack them between sheets of parchment paper in your fridge. Mix up the cheese filling a day ahead and keep it cold. You can even roll everything up and place it in the baking dish a full day before cooking - just wrap it tight with plastic and refrigerate. If you're baking straight from the fridge, add about 10-15 extra minutes to the cooking time.
Serving Suggestions
This eggplant rollatini makes an incredible vegetarian main dish with a simple side of arugula tossed with fresh lemon juice and olive oil. For bigger appetites, it's great with some garlic bread and a light pasta on the side, like angel hair with a bit of olive oil and herbs. For drinks, try pouring a medium-bodied Italian red wine like Chianti or Montepulciano - they go really well with the tomato sauce without drowning out the eggplant flavors.
Ingredient Variations
While the classic version uses the ingredients I've listed, you can switch things up based on what you need or have around. If you don't do dairy, try using cashew ricotta and leave out the mozzarella. Got gluten issues? Gluten-free breadcrumbs work just fine. Want to add more veggies? Throw some cooked spinach into the cheese mixture. Love fresh summer flavors? Add some basil to the filling. And for the meat fans in your life, try laying down a slice of prosciutto before you roll each one up - it creates a whole new flavor that still feels authentically Italian.
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This eggplant rollatini shows how basic ingredients can turn into something truly special with a bit of love and care, making a dish that'll impress everyone at your table.
Frequently Asked Questions
- → Can I prep this dish in advance?
Absolutely! You can assemble everything up to a day ahead. Just wrap tightly and store in the fridge. When you're ready, bake it for 25-30 minutes until warmed through.
- → Why salt the eggplant before cooking?
Salting helps pull out moisture and cuts down any bitterness. It makes sure the eggplant ends up with great texture after frying and baking.
- → Can I bake the eggplant instead of frying it?
Yep! For a healthier option, bake the breaded slices at 425°F for 15-20 minutes. Flip them halfway so they brown evenly before assembling the rolls.
- → What sides go best with it?
It pairs wonderfully with a green salad, garlic bread, or crusty Italian bread. Add some pasta with olive oil and herbs for a full-on meal.
- → Can I freeze it for later?
Sure! Assemble it up to the baking step and freeze for up to 3 months. Let it thaw overnight in the fridge, and add 10-15 minutes to the baking time if it's still chilled.
- → What’s the best marinara to use?
A no-fuss homemade marinara or any store-bought option that’s not too sweet or tangy is great. Simplicity works best here.