Eggplant Rollatini

Prep Time 30 mins Cook Time 45 mins

Servings: 4-6

Ingredients

• 2 medium eggplants, sliced into ¼”-thick planks (about 2 lb.)
• 1 tbsp. sea salt

• 3/4 c. flour 

• 1 tsp. freshly ground black pepper 

• 1 1/2 tsp. Italian seasoning
• Extra-virgin olive oil, for frying
  
  

FILLING

• 1 1/2 c. ricotta 

• 1 c. shredded mozzarella 

• 1/4 c. freshly grated Parmesan

• 1 large egg
• 2 cloves garlic, grated
• 1/4 c. chopped fresh basil
• 1/2 tsp. sea salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. crushed red pepper flakes (optional)

ASSEMBLY

• 1 c. shredded mozzarella
• 1 1/2 c. pomodoro sauce 

• 3/4 c. freshly grated Parmesan, plus more for serving
• Basil leaves, for serving

1. Lay eggplant slices on a large baking sheet lined with a cooling rack. Lightly season eggplant planks with salt on both sides and let sit for 30 minutes to release excess moisture. Pat dry with paper towels.
2. In a large bowl, combine flour, pepper, and Italian seasoning. In a large high-sided pan, heat 3 tablespoons oil over medium heat until shimmering. Working in batches, coat eggplant evenly in flour mixture, shaking off excess, and add to pan. Fry eggplant until golden, about 2 minutes per side; transfer to a plate. Repeat with remaining eggplant, adding more oil to pan as needed.
3. In a medium bowl, mix together all filling ingredients until smooth. Place 1 heaping tablespoon of filling onto the bottom of each eggplant slice and roll up into a log.
4. Preheat oven to 375°F. In a 9”-x-13” baking dish, spread ½ cup pomodoro sauce in an even layer. Arrange rolled eggplant in a single layer over sauce. Top with remaining 1 cup mozzarella, 1 cup tomato sauce, and ¾ cup Parmesan.
5. Bake until sauce is bubbly and cheese is melty, about 30 minutes. Buon Appetito!

Recipe Notes: Delish