Carmine's Stuffed Eggplant Rollatini at Home | Entrees | Carmine's Italian Recipes
Learn how to make Eggplant Rollatini, a beloved Italian-American dish, with our quick step-by-step recipe for a delicious 60 minute home cooked meal.
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Cooking tools:
- Peeler
- Cutting board
- Chef's knife
- Plate
- Mixing bowl
- Whisk
- Saucepan
- High-sided skillet
- Paper towel
- Slotted spoon
- Measuring cup
- Measuring spoon
- Grater
- Baking dish
- Oven
- Stove
- Spoon
- Spatula
- Plastic wrap
- Aluminum foil
- Freezer
- Kitchen thermometer
- Tongs
- Fork
- Colander
- Paring knife
- Fine-mesh sieve
Ingredients
- 1 large or 2 medium eggplants
- 1½ cups all-purpose flour
- 6 large eggs
- 1 cup grated Romano cheese
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 cups vegetable oil
- 2½ cups fresh whole-milk ricotta cheese
- 1 cup coarsely grated mozzarella cheese
- 1 tablespoon chopped fresh basil
- ½ teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 4 cups Carmine’s Marinara Sauce
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