Eggplant Rollatini Italian Classic - Print Version
Delight in Italian Eggplant Rollatini filled with creamy ricotta, mozzarella, and Pecorino Romano, baked in savory marinara sauce. - Eggplant Rollatini Italian
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Cooking tools:
- Chef's knife
- Cutting board
- Colander
- Paper towel
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Plate
- Skillet
- Tongs
- Spatula
- Spoon
- Grater
- Baking dish
- Oven
- Saucepan
- Kitchen scale
Ingredients
- 1 large eggplant, sliced 1/8
- 1 tablespoon kosher salt for salting eggplant
- 1 1/2 cups all-purpose flour for dredging
- 5 large eggs, beaten
- Olive oil for frying
- 4 cups marinara sauce
- 2 tablespoons Pecorino Romano, grated
- 1 1/4 pounds ricotta cheese
- 1/2 pound mozzarella, shredded
- 1/4 cup Pecorino Romano, grated
- 1/4 cup parsley, minced
- 1 large egg, beaten
- 1/2 teaspoon kosher salt
- 3 cups plain breadcrumbs
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
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