Eggplant Rollatini Herb Ricotta (Print Version)
# Ingredients:
→ Eggplant Rollatini
01 -
A handful of chopped fresh parsley, for a pop of color on top
02 -
About 20 grams grated Parmesan cheese
03 -
Around 100 grams whole milk mozzarella cheese
04 -
300 ml of your favorite marinara (plus more to taste)
05 -
Extra vegetable oil as you go, plus 120 ml to start
06 -
30 grams panko breadcrumbs (swap in more Italian crumbs if that's easier)
07 -
100 grams seasoned Italian breadcrumbs
08 -
3 eggs, whisk well so they're smooth
09 -
Garlic powder, 1 tsp (about 3 grams)
10 -
120 grams regular flour (all-purpose)
11 -
Big sprinkle (1–2 tbsp, 15–30 grams) kosher salt
12 -
2 big eggplants (enough to cut 10–12 flat slices, ends off, sliced the long way to 1/4 inch thick)
→ Ricotta Filling
13 -
Three cloves of garlic, diced up tiny
14 -
One large egg, just lightly whisked
15 -
33 grams Parmesan, grated as fine as you can get
16 -
100 grams shredded whole milk mozzarella
17 -
310 grams whole milk ricotta, nice and creamy
18 -
A good pinch of kosher salt (about 0.75 teaspoon)
19 -
Dried oregano (0.75 teaspoon)
20 -
Dried basil (0.75 teaspoon)
21 -
Dried parsley, 1 teaspoon, or whenever it looks green enough
# Instructions:
01 -
Once they're out, let them cool for about five minutes. Toss on more chopped parsley if you want and dig in.
02 -
Ladle over more marinara (about 240 ml or whatever looks good), then sprinkle the rest of the mozzarella, a little more Parmesan, and chopped parsley on everything. Bake for 20–25 minutes, just until the cheese is melty and a little browned. Want crispy bits? Hit broil for a minute or two, but stay close.
03 -
Spread about 60 ml of marinara over the base of a big baking dish (23 x 33 cm). Put some ricotta mix—two big spoonfuls—on each eggplant slice, roll them up, and set seam-down in the saucy dish.
04 -
Fire up your oven to 190°C so it's hot and ready.
05 -
Heat oil about 0.6 cm deep in a wide pan until it's sizzling (175–182°C). Work in small batches, frying each coated slice for about 3–4 minutes, flipping once, until they're golden. Place each one on a rack to drip off any extra oil, and do the rest the same way.
06 -
Dry off the salted eggplant well. Dredge each slice in your flour and garlic powder bowl, dunk it in the eggs, then press them into the crumb mixture so every spot is covered.
07 -
Set up a three-bowl lineup: first is flour and garlic powder, second is the eggs, third is both types of breadcrumbs mixed together.
08 -
In a mixing bowl, dump in ricotta, the mozzarella, Parmesan, egg, garlic, parsley, basil, oregano, and salt. Stir till it's creamy, then stash it in the fridge until it's time to fill.
09 -
Grab the eggplants and slice off the ends. Cut lengthwise, making 0.6 cm thick slices. Lay them on paper towels, sprinkle salt on both sides, then lay more paper towels on top. Leave them like that for about an hour to pull out extra water.
# Notes:
01 -
Throwing salt on the eggplant slices and letting them sit drags out moisture, giving you crispy fried slices that don't soak up too much oil.
02 -
Pick out eggplants that look shiny, deep-colored, and have just a bit of firmness—they'll cook up best.
03 -
Go with low-moisture shredded mozzarella and a tasty marinara for best results. Skip the fresh mozzarella—it's too wet and can make things soggy.
04 -
Trying to keep things lighter? Air fry or bake your eggplant slices instead of frying in oil—they'll still taste great.
05 -
Leftovers last in the fridge up to three days in a sealed container, or toss them in the freezer for up to three months. Warm up, covered, in a 160°C oven until hot.
06 -
Want to mix it up? Stir in sautéed spinach to the filling, just make sure you squeeze out all that extra juice before mixing it in.