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Eggplant Rollatini never fails to impress when I need a comforting main course that feels both homestyle and a little bit special. Golden fried eggplant slices are stuffed with a creamy ricotta herb mixture, rolled up, nestled in marinara, and blanketed with melty mozzarella for a dish that’s both satisfying and crowd-pleasing.
I remember serving this at a Sunday potluck and everyone wanted the recipe before they finished their plate. It quickly became my favorite make-ahead meal for guests.
Ingredients
- Eggplant: Look for firm glossy skin and a slight give when pressed to ensure freshness choose two large ones for enough slices
- Kosher salt: Draws out moisture from the eggplant for a crispier fry
- Flour: Helps the breading adhere choose all-purpose for the best result
- Garlic powder: Adds aromatic flavor to the eggplant
- Eggs: Acts as a binder for the breading
- Italian breadcrumbs: Seasoned to add depth use fresh or store-bought
- Panko breadcrumbs: Adds extra crunch use all Italian if needed
- Vegetable oil: Neutral flavor and high smoke point best for frying
- Marinara sauce: A savory base pick a quality jarred sauce like Raos for restaurant-style taste
- Mozzarella cheese: Melts for stretchy texture choose low-moisture whole milk mozzarella shredded by hand
- Parmesan cheese: Brings sharpness freshly grated is always best
- Parsley: Provides a fresh note for garnish
- Ricotta cheese: Creamy filling base look for whole milk ricotta with a smooth texture
- Large egg: Gives richness to the filling
- Garlic: Freshly minced boosts flavor in the ricotta mix
- Dried parsley basil oregano salt: Season the filling to add complexity use quality dried herbs
- Tips: Pick a heavy eggplant compared to its size and avoid blemishes Ricotta should be creamy not grainy Parmesan should be fresh and fragrant
Step-by-Step Instructions
- Prep the Eggplant:
- Slice off the ends of each eggplant then cut lengthwise into quarter inch slices You want at least ten even pieces for rolling
- Salt and Drain:
- Sprinkle salt on both sides of each slice and layer between paper towels Let them rest for one hour This draws out moisture ensuring crispiness
- Make the Ricotta Filling:
- While eggplant sits stir together ricotta mozzarella Parmesan beaten egg garlic parsley basil oregano and salt Refrigerate until needed This blend becomes extra flavorful as it chills
- Set Up Breading Station:
- Line up three bowls or trays Fill the first with flour and garlic powder the second with whisked eggs the third with both types of breadcrumbs
- Bread the Eggplant:
- Pat slices as dry as possible with paper towels Coat each in flour tapping off extra Next dip in eggs allowing excess to run off Finish with a generous layer of breadcrumbs pressing to help them stick
- Fry the Eggplant:
- Heat about a quarter inch of oil in a wide skillet to the point where the surface shimmers Test with a drop of breading it should immediately sizzle Fry slices in batches for three to four minutes per side until deeply golden drain on a rack Repeat until all are fried
- Assemble and Roll:
- Preheat oven to three seventy five degrees Spoon a thin layer of marinara over the bottom of a nine by thirteen inch dish Place two heaping tablespoons of filling on each eggplant slice roll up and place seam side down in the dish
- Add Toppings:
- Pour more marinara over the top sprinkle generously with mozzarella and Parmesan Add parsley for color but leave some of the edges exposed for extra crispness
- Bake:
- Bake uncovered for twenty to twenty five minutes until the top cheese is melted and starts to brown Rest for five minutes after baking before serving
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My personal favorite is the ricotta filling with fresh basil When my daughter first smelled this bubbling away in the oven she could not wait to dig in and now it is a staple at every family holiday.
Storage Tips
Eggplant Rollatini lasts up to three days in the fridge or up to three months in the freezer. To reheat bake covered at three twenty five degrees until piping hot throughout. If frozen for best texture let it thaw overnight in the refrigerator before reheating.
Ingredient Substitutions
Instead of frying you can bake eggplant slices brushed with oil at four hundred degrees until golden. For gluten free needs use gluten free breadcrumbs and flour. Add chopped spinach to the ricotta for extra flavor or swap in fontina or provolone cheese for a different cheesy twist.
Serving Suggestions
This rollatini shines with garlic bread and a green salad on the side. For a heartier meal serve over a little cooked pasta or with a roasted vegetable medley.
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Cultural and Historical Context
Rollatini is an Italian American classic with roots in Southern Italian cooking where eggplant is a summer staple. The tradition of breading and stuffing eggplant draws from recipes in Campania and Sicily and American cooks have adapted it with cheeses and marinara for even more indulgence.
Frequently Asked Questions
- → How do you keep eggplant slices from absorbing too much oil?
Salting the eggplant slices draws out excess moisture, making them less likely to soak up oil during frying. Pat dry thoroughly before breading and frying for the crispiest results.
- → Can this dish be made ahead of time?
Yes, you can prepare the components in advance. Assemble the dish up to the baking step, cover, and refrigerate for up to a day. Bake just before serving for best texture.
- → Are there alternatives to deep frying the eggplant?
Absolutely! You can air fry or bake the breaded slices for a lighter version, following temperature and timing recommendations to achieve a crisp finish.
- → What type of mozzarella works best?
Low moisture, whole milk mozzarella shredded from a block melts and browns beautifully, providing the ideal texture. Avoid fresh mozzarella, as it's too wet.
- → Can I add spinach to the filling?
Yes; sauté chopped spinach, let it cool, and stir into the ricotta cheese mixture for extra flavor and nutrients.
- → How should leftovers be stored and reheated?
Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat covered in the oven at 325°F until hot throughout for best results.