There are certain Italian classics that I just adore and Eggplant Rollatini is certainly one of them! Sure this isn’t one of those throw together quickly type of meals but I promise it is worth the time. These types of dishes are just perfect for a special Sunday dinner. I served this eggplant along with linguini and Cheesy Garlic Bread and so enjoyed every bite! Oh and trust me, this is going to be a million times better then anything you order from your favorite restaurant.
I slice the eggplant and dip it first in lightly beaten egg then into Italian seasoned breadcrumbs. Rather then frying, which is more traditional, I baked them in the oven until tender and golden. The filling is really simple; a mix of ricotta, egg, garlic powder, shredded mozzarella and grated pecorino cheese. A good smear of the filling on each slice of eggplant, roll em up and pop into a sauce lined baking dish. Top with more sauce, mozzarella, pecorino and fresh parsley. Baked until bubbly and perfect.
NOTE: You can find my basic tomato sauce recipe HERE, or use store bought if you prefer.
- 6 cups tomato sauce
- For the eggplant:
- 4 medium eggplants, sliced lengthwise 1/4 in thick
- 3 cups Italian seasoned breadcrumbs
- 1/4 cup grated pecorino
- 2 Tbsp garlic powder
- palmful fresh chopped parsley
- 2 eggs lightly beaten with a Tbsp of water
- For the filling: 2 cups ricotta cheese
- 1 egg
- 1/4 cup grated pecorino cheese
- 1 1/2 cups shredded mozzarella
- 1 tsp garlic powder
- salt & pepper
- extra shredded mozzarella to top
- extra pecorino to top
- fresh chopped parsley
- Preheat your oven to 400 degrees.
- In a large dish mix together the breadcrumbs, grated cheese, parsley & garlic powder.
- Dip each slice of eggplant into the egg then into the breadcrumb to coat. Place onto a lined baking sheet that has been sprayed or brushed with olive oil.
- Once all the eggplant is on the baking sheets go ahead and give another spray to the eggplant with olive oil {this helps it get that golden crisp exterior}. Bake for approx 30 minutes.
- In a bowl stir together the ricotta, egg grated pecorino, shredded mozzarella and garlic powder. Season lightly with salt and pepper.
- Give each slice of eggplant a smear of the ricotta filling. Roll the eggplant.
- To a large baking dish, coat the bottom with half the sauce. Place the rolled eggplant into the baking dish.
- Top with the remaining sauce. Sprinkle with some extra mozzarella, pecorino and parsley.
- Bake at 350 degrees for about 40-45 minutes.
You may also like:
Italian Sub with Soppressata, Mozzarella, Roasted Peppers, Arugula & Olive Spread
Leave a Reply