Eggplant Rollatini (Print Version)

# Ingredients:

→ Eggplant Base

01 - 1 large eggplant, sliced 1/8" thick (approximately 20 pieces)
02 - 1 tablespoon kosher salt, for salting eggplant
03 - 1 1/2 cups all-purpose flour, for dredging
04 - 5 large eggs, beaten
05 - Olive oil, for frying

→ Filling

06 - 1 1/4 pounds ricotta cheese, drained
07 - 1/2 pound mozzarella cheese, shredded
08 - 1/4 cup Pecorino Romano cheese, grated
09 - 1/4 cup flat-leaf Italian parsley, minced
10 - 1 large egg, beaten
11 - 1/2 teaspoon kosher salt

→ Seasoned Breadcrumbs

12 - 3 cups plain breadcrumbs
13 - 1/4 cup flat-leaf Italian parsley, minced
14 - 1/2 teaspoon garlic powder
15 - 1 teaspoon kosher salt
16 - 1/2 teaspoon black pepper

→ Assembly

17 - 4 cups marinara sauce
18 - 2 tablespoons Pecorino Romano cheese, grated

# Instructions:

01 - Peel and slice eggplant into ⅛" thick pieces. A mandoline is recommended for consistent thickness. Salt eggplant pieces in a colander with kosher salt in layers. Let sit for 1 hour, then rinse eggplant to remove excess salt. Thoroughly pat dry the eggplant pieces.
02 - Dip eggplant pieces first into flour and shake off excess. Then dip into beaten egg and shake off excess, and finally coat with the seasoned breadcrumbs. Place breaded eggplant pieces on a parchment paper lined tray.
03 - Add ½" of olive or vegetable oil to a large heavy pan and heat to 350°F. Fry eggplant pieces until golden on both sides, about 2 minutes per side. Transfer to a wire rack or paper towel lined tray to drain. Preheat the oven to 375°F and position a rack in the middle.
04 - Spread ¼" layer of marinara sauce into the bottom of a 10 by 15" baking dish.
05 - Place 2-3 tablespoons of the ricotta mixture into the middle of each eggplant piece and roll up. Arrange all filled eggplant rollatini seam side down in the prepared baking dish.
06 - Spoon a small amount of additional sauce on top of each rollatini (do not completely cover) and sprinkle with 2 tablespoons of Pecorino Romano. Bake for 20-25 minutes or until hot and bubbling.
07 - Serve eggplant rollatini with remaining sauce on the side.

# Notes:

01 - Properly draining the ricotta ensures your filling won't become watery during baking
02 - A mandoline slicer helps achieve uniform eggplant thickness for even cooking
03 - The salting process removes bitterness from the eggplant and helps reduce oil absorption during frying

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