Eggplant Rollatini Herb Ricotta Bake (Print Version)

# Ingredients:

→ Eggplant Rollatini

01 - 2 large eggplants (enough for 10–12 slices), ends trimmed, cut lengthwise into 1/4-inch (0.6 cm) slices
02 - 1–2 tablespoons (15–30 g) kosher salt
03 - 120 g all-purpose flour
04 - 1 teaspoon (3 g) garlic powder
05 - 3 large eggs, well whisked
06 - 100 g Italian-style breadcrumbs
07 - 30 g panko breadcrumbs (or use additional Italian breadcrumbs)
08 - 120 ml vegetable oil, plus more as needed
09 - 300 ml marinara sauce, plus extra as needed
10 - 100 g low-moisture whole milk mozzarella cheese
11 - 20 g Parmesan cheese, grated
12 - Fresh parsley, chopped, for garnish

→ Ricotta Filling

13 - 310 g whole milk ricotta cheese
14 - 100 g low-moisture whole milk mozzarella cheese, shredded
15 - 33 g Parmesan cheese, finely grated
16 - 1 large egg, beaten
17 - 3 cloves garlic, finely minced
18 - 1 teaspoon (2 g) dried parsley
19 - 0.75 teaspoon dried basil
20 - 0.75 teaspoon dried oregano
21 - 0.75 teaspoon kosher salt

# Instructions:

01 - Slice the ends off the eggplants and cut lengthwise into even 0.6 cm slices. Lay slices on paper towels, sprinkle both sides with kosher salt, and cover with additional towels. Let stand for 1 hour to draw out moisture.
02 - In a bowl, combine ricotta, shredded mozzarella, Parmesan, beaten egg, minced garlic, dried parsley, basil, oregano, and salt. Mix thoroughly and refrigerate until needed.
03 - Arrange three bowls: one with the flour and garlic powder, one with whisked eggs, and one with a mix of Italian and panko breadcrumbs.
04 - Pat eggplant slices dry, then coat each in the flour mixture, dip in beaten eggs, and press into breadcrumb mixture, ensuring all sides are evenly coated.
05 - Heat 0.6 cm of vegetable oil in a wide skillet to 175–182°C. Fry eggplant slices in batches for 3–4 minutes, turning once, until golden on both sides. Drain on a cooling rack. Repeat with remaining slices.
06 - Preheat the oven to 190°C.
07 - Spread 60 ml marinara sauce on the base of a 23 x 33 cm baking dish. Place 2 heaping tablespoons of ricotta filling on each eggplant slice, roll up, and place seam-side down in the dish.
08 - Spoon up to 240 ml marinara over the rolled eggplants. Sprinkle with remaining mozzarella, Parmesan, and chopped parsley. Bake for 20–25 minutes until the cheese is melted and lightly browned. For a crispier top, broil at 230°C for 1–2 minutes, watching closely.
09 - Remove from oven and let stand 5 minutes before serving. Garnish with extra parsley if desired.

# Notes:

01 - Salting the eggplant before breading draws out excess moisture, resulting in a crisp texture and reducing oil absorption during frying.
02 - Select eggplants that are dark, glossy, and slightly firm for optimal texture.
03 - Use low-moisture mozzarella and high-quality marinara for best results; avoid fresh mozzarella as it can make the dish watery.
04 - For a lighter option, eggplant slices can be air fried or oven baked instead of pan fried.
05 - Leftovers should be stored in an airtight container refrigerated for up to 3 days or frozen for up to 3 months. Reheat covered in a 160°C oven.
06 - Sautéed spinach can be added to the filling for variation, ensuring excess moisture is removed before mixing.

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