Homemade Eggplant Rollatini with Ricotta and Marinara (Easy 145-Min Recipe)
Crispy fried eggplant slices rolled with creamy ricotta filling, topped with marinara sauce and baked to perfection. A classic Italian comfort dish.
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Cooking tools:
- Mandoline
- Cheesecloth
- Deep-fry thermometer
- Colander
- Skillet
- Baking dish
- Mixing bowl
- Dish
- Spoon
- Paper towel
- Parchment paper
- Plastic wrap
- Oven
- Stove
- Refrigerator
Ingredients
- 1 large eggplant, sliced 1/8" thick (approximately 20 pieces)
- 1 tablespoon kosher salt, for salting eggplant
- 1 1/2 cups all-purpose flour, for dredging
- 5 large eggs, beaten
- Olive oil, for frying
- 1 1/4 pounds ricotta cheese, drained
- 1/2 pound mozzarella cheese, shredded
- 1/4 cup Pecorino Romano cheese, grated
- 1/4 cup flat-leaf Italian 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
- 4 cups marinara sauce
- 2 tablespoons Pecorino Romano cheese, grated
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