Eggplant Rollatini Classic (Print Version)

# Ingredients:

01 - 1 tablespoon kosher salt to season eggplant
02 - 1 large eggplant, sliced into about 20 pieces (1/8" thick each)
03 - 5 eggs, whisked
04 - 1 1/2 cups plain flour for coating
05 - Olive oil for frying (or use another cooking oil)
06 - 2 tablespoons grated Pecorino Romano cheese
07 - 4 cups of marinara sauce

→ For the filling

08 - 1/2 pound shredded mozzarella cheese
09 - 1 1/4 pounds of ricotta cheese
10 - 1/4 cup minced parsley leaves
11 - 1/4 cup grated Pecorino Romano cheese
12 - 1/2 teaspoon kosher salt
13 - 1 egg, lightly mixed

→ For the seasoned breadcrumbs

14 - 3 cups of plain breadcrumbs
15 - 1/4 cup finely chopped parsley
16 - 1/2 teaspoon garlic powder for seasoning
17 - 1/2 teaspoon of black pepper
18 - 1 teaspoon kosher salt

# Instructions:

01 - Slice the eggplant into thin pieces (1/8" thick) and peel the skin off. Lay slices in a colander, sprinkle generously with kosher salt, and let them sit for one hour. Rinse them well to remove excess salt, then pat them dry with paper towels.
02 - Take each piece of eggplant, dust it with flour, letting any extra shake off, then dip it into the whisked eggs, and do the same. Finally, coat them in the prepared breadcrumbs and arrange them on a parchment-lined tray.
03 - Pour oil about 1/2" deep into a large pan and heat it to 350°F. Fry the breaded slices in the hot oil for about 2 minutes per side until golden. Let them cool on a rack or on paper towels. Set your oven to 375°F and move a rack to the middle level.
04 - Spread a thin layer (around 1/4") of marinara sauce in the bottom of a 10x15" dish for baking.
05 - Add about 2-3 tablespoons of the ricotta filling to each slice of fried eggplant. Roll them up carefully and put them seam-side down into the pan with the marinara base. Repeat until all the pieces are rolled and arranged.
06 - Top the eggplant rolls with spoonfuls of marinara sauce, covering just a bit of each roll. Sprinkle on 2 tablespoons of grated Pecorino Romano. Bake for 20-25 minutes or until warmed through. Serve hot with leftover marinara for dipping.

# Notes:

01 - Using a mandoline cuts eggplant pieces faster, but a knife can work too.
02 - Salting helps pull moisture from eggplant, so it fries up tastier with better texture.
03 - You can store leftovers in the fridge for up to three days and rewarm them in a 325°F oven or microwave.
04 - Serve extra marinara on the side if the dish seems dry.

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