Eggplant Rollatini Italian Classic - Print Version

Eggplant Rollatini Italian Classic - Print Version

tastelikemagic.com

Delight in Italian Eggplant Rollatini filled with creamy ricotta, mozzarella, and Pecorino Romano, baked in savory marinara sauce. - Eggplant Rollatini Italian

View full recipe on tastelikemagic.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at tastelikemagic.com.

Share this recipe:

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

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

More Like This