Creamy Eggplant Rollatini

This family heirloom eggplant rollatini takes ordinary eggplant and turns it into a fancy, cheese-stuffed treat that's been on our dinner table for many years. When thin eggplant slices wrap around creamy ricotta and get baked in hearty marinara, you'll get amazing texture and flavor with every single bite.

The first time I cooked this for my husband, he wasn't an eggplant fan at all. Now he's always asking when I'll make it again. Watching people's faces light up when they try these cheesy, savory rolls never gets old.

Ingredients

• Eggplant: Go for ones that feel solid with shiny, smooth skin for the tastiest results
• Ricotta cheese: Grab genuine Italian whole milk ricotta for the smoothest, richest filling
• Mozzarella: Gives you that wonderful cheese pull that makes every bite so good
• Pecorino Romano: Adds a nice salty kick that works with the milder cheeses
• Fresh parsley: Adds a pop of freshness that lifts the whole dish
• Marinara sauce: The tasty base that pulls everything together with deep tomato goodness
• Plain breadcrumbs: Creates that awesome crunchy outside that plays against the soft filling
• Kosher salt: Needed to pull moisture from the eggplant before cooking
• Olive oil: Pick something tasty for frying since it'll add its own flavor

Step-by-Step Instructions

Prepare the Eggplant:

Take off the skin and cut eggplant into super thin slices, around ⅛ inch thick. Using a mandoline makes this job way easier and gives you even slices that'll cook the same. Sprinkle plenty of salt between layers in a colander and wait a full hour. This key step pulls out bitter juices and makes the texture way better. Wash thoroughly and pat completely dry with paper towels.

Create the Breadcrumb Mixture:

Mix your breadcrumbs with chopped parsley, garlic powder, salt and pepper in a wide, flat bowl. This tasty coating makes each slice of eggplant so much better. The garlic powder gives great flavor without taking over.

Set Up Dredging Station:

Line up flour in one dish, whisked eggs in another, and your seasoned breadcrumbs in a third. This setup makes coating fast and keeps things tidy. Try to use one hand for dry stuff and one for wet.

Bread the Eggplant:

Take each eggplant slice and first coat in flour, shake off extra, then dip in beaten egg, let excess drip away, and finally coat with the seasoned breadcrumbs, lightly pressing to stick. Put each coated slice on a parchment-covered tray until you're ready to fry.

Fry to Golden Perfection:

Warm olive oil in a heavy pan until it hits 350°F. Carefully put breaded eggplant slices into hot oil and cook until each side turns a nice golden brown, about two minutes per side. Move to a wire rack so extra oil drains while keeping the crispiness.

Make the Cheese Filling:

Mix ricotta, shredded mozzarella, grated Pecorino Romano, chopped parsley, beaten egg, and salt in a big bowl. Stir well until everything blends together nicely. Your filling should be smooth but firm enough to stay in place.

Assemble the Rollatini:

Pour marinara sauce across the bottom of your baking dish. Put 2-3 tablespoons of cheese filling on each eggplant slice and carefully roll it up, placing it seam-down in your sauce-covered dish. Arrange them close but not squished together.

Bake Until Bubbly:

Top each roll with a small spoon of marinara sauce and some Pecorino Romano. Bake at 375°F for 20-25 minutes until everything's hot and the cheese gets all melty. Let it sit for 5 minutes before you serve it.

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My Italian grandma taught me about salting eggplant before cooking. I used to think it was just extra work, but she swore it was the trick to changing eggplant from bitter and spongy to sweet and tender. Turns out she was 100% right.

Do-Ahead Tricks

This dish actually tastes better when it sits a bit, which makes it great for busy nights or when you've got company coming. You can put the whole thing together up to 24 hours ahead, cover it with plastic wrap, and stick it in the fridge. When you're ready to eat, just take it out about 30 minutes before baking so it can warm up a little, then cook as directed, adding maybe 5-10 extra minutes. The flavors get to know each other overnight, making everything taste even better.

Picking The Best Eggplant

Getting your rollatini right starts with finding good eggplant. Look for medium ones with smooth skin that feel heavy when you pick them up. Smaller eggplants usually have fewer seeds and don't taste as bitter. Check that the stem looks green and fresh. When you press gently with your thumb, it should make a small dent that bounces back fast, showing it's just right. For this dish, the longer Italian eggplants work really well since they give you more even slices and roll up easier than the round kinds.

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Serving Suggestions

These eggplant rolls go great with a simple arugula salad with just lemon and olive oil to balance out the richness. For a full Italian meal, add some crusty garlic bread to soak up the extra sauce. While it's totally filling as a vegetarian main dish, it also works as a side with roasted chicken or grilled fish if you want something heartier. Always warm up some extra marinara for the table since the rolls soak up sauce while baking, and that extra pour really brings it all together.

Perfect Pairing

A nice Italian red like Chianti Classico or Montepulciano goes really well with this dish. These wines have just enough tang to cut through the richness of the cheese while making the tomato sauce shine. If you don't drink alcohol, try sparkling water with lemon or a blood orange Italian soda for a refreshing contrast to the savory flavors.

Frequently Asked Questions

→ What steps are needed to prep eggplant?

Start by peeling and slicing the eggplant thinly (about ⅛-inch). Sprinkle salt to release moisture, then rinse and pat them dry before breading and frying.

→ Is salting the eggplant required?

Salting pulls out water, which helps the texture and keeps fried pieces crisp. You can skip it, but the end result may be less crunchy.

→ What makes up the ricotta filling?

The mix contains ricotta, shredded mozzarella, Pecorino Romano, an egg, minced parsley, and a pinch of kosher salt.

→ Can store-bought marinara be used?

Sure! Store-bought marinara works fine. Opt for a good-quality one or make your own for better flavor.

→ How do I warm up leftovers?

Pop leftovers in a 325°F oven until heated or microwave smaller portions. Adding a splash of marinara can prevent them from drying out.

→ No Pecorino Romano on hand—what should I use?

If Pecorino Romano isn’t available, you can substitute with Parmesan. It will still have that sharp, nutty taste.

→ Can this be prepped in advance?

Absolutely! Put it together and refrigerate the unbaked rolls. Bake them fresh when you're ready to serve for best results.