Homemade Eggplant Rollatini with Ricotta and Marinara (Easy 145-Min Recipe)

Homemade Eggplant Rollatini with Ricotta and Marinara (Easy 145-Min Recipe)

recipebyme.com

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
  • Oven
  • Stove
  • Mixing bowl
  • Dish
  • Whisk
  • Baking dish
  • Measuring spoon
  • Paper towel
  • Parchment paper
  • Plastic wrap
  • 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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