Italian Eggplant Bake (Print Version)

# Ingredients:

→ Eggplant Layer

01 - 1 big eggplant, cut into thin slices about 1/8 inch thick (around 20 slices)
02 - 1 tbsp kosher salt to season the eggplant
03 - 1 and 1/2 cups plain flour for coating
04 - 5 beaten large eggs
05 - Olive oil for cooking

→ Cheese Mixture

06 - A little over 1 pound ricotta cheese, well-drained
07 - Half a pound of shredded mozzarella
08 - 1/4 cup grated Pecorino Romano
09 - 1/4 cup chopped Italian parsley
10 - 1 beaten egg (large)
11 - 1/2 tsp kosher salt

→ Flavored Crumbs

12 - 3 cups plain breadcrumbs
13 - 1/4 cup minced Italian parsley
14 - 1/2 tsp garlic powder
15 - 1 tsp kosher salt
16 - 1/2 tsp black pepper

→ Toppings and Sauce

17 - 4 cups of marinara
18 - 2 tbsp Pecorino Romano cheese, grated

# Instructions:

01 - Slice off the peel and cut eggplant into thin 1/8-inch strips. A mandoline makes this easy. Sprinkle kosher salt over layers of eggplant placed in a colander. Leave it for an hour, then rinse off the salt. Dry each piece thoroughly with paper towels.
02 - First, lightly dust the eggplant slices in flour, shaking off any extra. Next, dip them into the beaten eggs and shake off the excess. Finally, coat each slice evenly with the breadcrumbs. Lay the finished pieces on a tray lined with parchment paper.
03 - Pour about 1/2 inch of olive or vegetable oil into a wide, heavy pan. Heat it until it reaches 350°F. Fry the slices for 2 minutes per side, or until they're golden brown. Let the fried pieces drain on paper towels or a wire rack. Preheat the oven to 375°F and set the rack in the middle position.
04 - Spread about 1/4 inch of marinara sauce evenly across the bottom of a 10x15 inch baking pan.
05 - Place 2-3 tablespoons of the cheese mixture onto the middle of each eggplant slice. Roll them up and arrange seam-side-down in the prepared baking pan.
06 - Spoon a little sauce on each roll (don’t fully cover them), then sprinkle the Pecorino Romano on top. Bake for about 20–25 minutes until everything’s bubbling and hot.
07 - Serve the finished rollatini with some extra marinara sauce on the side.

# Notes:

01 - Draining ricotta properly keeps the filling from turning watery while baking.
02 - Using a mandoline makes even eggplant slices, which helps them cook evenly.
03 - Salting the eggplant reduces bitterness and prevents too much oil soaking up during frying.

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