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Eggplant Rollatini

A classic Italian recipe, eggplant rollatini is made with fried eggplant that's stuffed with a cheese mixture and baked with tomato sauce.
Prep Time2 hours 30 minutes
Cook Time1 hour
Course: Main Course
Cuisine: Italian
Keyword: eggplant, eggplant rollatini, fried eggplant, italian
Servings: 6 people

Equipment

  • 1 mandoline
  • 1 9x13 baking dish

Ingredients

  • 2 large eggplants peeled and thinly sliced
  • 1.5 cups Italian breadcrumbs mixed with ¼ cup Locatelli, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder
  • 3 large eggs mixed with ¼ cup Locatelli, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder
  • ¼ cup neutral oil for frying
  • olive oil
  • fresh basil to top the filling AND final presentation
  • chopped parsley for final presentation

For the sauce

  • 32 oz San Marzano crushed tomatoes
  • 2 tbs extra virgin olive oil
  • 1 shallot thinly sliced
  • 4 garlic cloves slightly crushed
  • 8 fresh basil leaves
  • ¼ cup Locatelli
  • 1 Parmigiano-Reggiano rind or 2 tbs freshly grated
  • Pinch red pepper flakes
  • kosher salt to taste

For the cheese filling

  • 1 lb Polly-O Whole Milk Ricotta
  • ½ lb Polly-O Whole Milk Mozarella cut into small cubes
  • ½ cup freshly grated Locatelli
  • ¼ cup freshly grated Parmigiano-Reggiano
  • ¼ cup chopped parsley
  • black pepper to taste
  • 1 large egg beaten

Instructions

  • Add 2 tbs of extra virgin olive oil to a pot. Add in one shallot (thinly sliced), 4 garlic cloves (slightly crushed), a pinch of red pepper flakes, and a bit fo fresh basil (about 7-8 leaves).
    Let that cook until softened (about 5 minutes), and then pour in the fresh passata (or crushed tomatoes).
    Bring that to a boil, then add the Locatelli and the Parmigiano rind (if you don't have a rind, just add a good grating of Parmigiano-Reggiano.
    Lower the heat to a simmer, and let that cook for about 2 hours, stirring occasionally. If the sauce is ever getting too thick, you can pour in a little bit of water to thin it out.
    Taste and add salt as needed.
  • Preheat oven to 350 degrees F. Make the cheese filling by combining all of the ingredients and mixing together. Set aside.
  • Make the dredging stations by combining the ingredients. Set up a fresh plate and dredge each eggplant by first adding to the egg mixture. Let any excess drop off, then gently add to the breadcrumb and make sure it's covered. Add to the clean plate and keep working until every eggplant is done.
  • Add the neutral oil and a drizzle of olive oil to a skillet over medium-high heat. Once hot, gently add 3-4 eggplants (or however many can fit without crowding). Fry for about 2 minutes per side, or until golden. Remove to a paper-towel-lined plate and keep frying until all are cooked. Let cool for a few minutes.
  • Get your baking dish out and add a thin layer of the simmering sauce to the bottom.
  • Take one eggplant and add ~1 tbs of cheese filling to one end, then top with a basil leaf. Roll until it forms a cute little rollatini, then place it in the dish, making sure that each rollatini is snuggled up to the one before it.
  • Once one layer is done, laddle some sauce on top, then top with Locatelli and Parmigiano. If you have more eggplant, you can layer it directly on top of the first layer (like lasagna) until everything is done. Make sure to add more sauce and cheese to the final layer.
  • Now cover with alumnium foil and bake for ~30 minutes. Then uncover and bake for an additional 20 minutes. Remove and let rest for ~10 minutes before cutting (making sure to add some chopped parsley and basil to the top!).