Eggplant Rollatini

This is an absolute classic old school Italian-American dish that you’ll find on any good red sauce joint menu. Crispy, fried eggplant rolled with a filling made from ricotta, mozzarella, Pecorino Romano, Parmigiano Reggiano, a little parsley, and a few cracks of black pepper. All topped with a homemade pomodoro, fresh mozzarella, and freshly grated Parmigiano Reggiano.

Yield: 6 servings

Author: Rocco

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Eggplant Rollatini

Prep time: 1 HourCook time: 30 MinTotal time: 1 H & 30 M

Ingredients

Eggplant

• 1 very large eggplant (or two medium), sliced a 1/4 inch
• Flour, as needed
• Eggs, as needed
• Pecorino Romano
• Seasoned breadcrumbs, as needed
• Oil for frying
• Pomodoro Sauce, as needed (about 4 cups)
• Basil
• Pecorino Romano
• Parmigiano Reggiano
• Fresh Mozzarella

Ricotta Filling

• 1lb Ricotta, strained through a fine mesh sieve
• 1/3 cup Pecorino Romano
• 1/3 cup Parmigiano Reggiano
• 1/3 cup low moisture mozzarella
• 1/4 cup parsley, chopped
• 1 egg
• Freshly crack black pepper

Instructions

1. Cut the eggplant lengthwise, into 1/4 inch slices. Then place on a sheet tray lined with paper towels and season with salt to let any excess moisture release. Continue layering the eggplant between paper towels until you're finished, then let the eggplant rest for 15 minutes.
2. Pat the eggplant slices dry and bread each slice by first lightly coating in flour, then in a mixture of egg and Pecorino Romano, and then finally in seasoned breadcrumbs. Then set aside.
3. Make the Ricotta filling by combining all the ingredients in a large bowl. Mix until fully combined, then taste and adjust seasoning as needed. If the mixture looks too loose, continue adding more cheese until the mixture holds together.
4. Heat oil in a large skillet, once hot, fry the eggplant for a few minutes per side until crispy and golden brown. Then remove and set aside on a paper towel lined baking sheet and season with salt.
5. Using a 9 1/2 x 13 inch baking sheet, spread an even layer of pomodoro sauce on the bottom and sprinkle with Pecorino Romano.
6. Then begin rolling each eggplant by placing a spoonful of the ricotta mixture on each eggplant slice, then rolling it up. Place each rolled eggplant on the sheet tray, top with more pomodoro sauce, a sprinkle of freshly grated parm, and fresh mozzarella. Drizzle with EVOO and bake at 400º until the cheese is melty and bubbly.
7. Remove from the oven, top with freshly torn basil, a drizzle of EVOO and another grating of parm (if desired). Plate and enjoy!

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