cinderellasapron 
This classic Eggplant Rollatini is the perfect dish for any special weekend dinner, but especially around the holidays. Crispy, fried eggplant filled with creamy, cheese ricotta filling, on a bed of marinara sauce, and topped with more cheese. This is a great vegetarian option, and can be made ahead of time to make dinner time a breeze!
Crispy Eggplant Rollatini
Ingredients
- oil, for frying
- 2 large eggplant, peeled and cut in 1/8 inch slices
- pinch salt
- 1 1/2 cups flour
- 4 eggs
- 3 cups Italian breadcrumbs
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups marinara sauce
- 1/2 cup shredded mozzarella cheese
- 2 Tablespoons parmesan cheese
For the Filling
- 1 pound ricotta cheese
- 1/2 pound shredded mozzarella cheese
- 1/4 cup parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 cup fresh parsley, chopped (plus more for serving)
- 1 egg
- 1/2 teaspoon salt
Instructions
- Lay eggplant slices in a single layer. Sprinkle with salt, and let sit for 15 minutes. Pat dry.
- Heat a shallow pot of oil to 350 degrees.
- Place flour on a plate, whisk eggs in a bowl, and combine the breadcrumbs with 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Dredge the eggplant slices in flour, then eggs, and finally breadcrumbs.
- Fry in oil for 2-3 minutes per side, or until golden brown. Place on a wire rack to drain.
- Combine the filling ingredients in a large bowl.
- Grease a large casserole dish, and place about 2 cups of marinara sauce in the bottom. (about 1/4 inch deep). Place 2-3 tablespoons of the filling in the center of each eggplant slice. Roll up, and place seam side down in the dish.
- Dollop a little bit more sauce on the top of each eggplant roll. Sprinkle the top with 1/2 cup shredded mozzarella and 2 Tablespoons parmesan cheese.
- Preheat oven to 375 degrees, and bake for 20-25 minutes, or until golden brown and filling is bubbling.
