Eggplant Rollatini

This is very similar to the eggplant parmesan recipe, but the eggplant is rolled and filled with ricotta for an individual presentation. I tend to prepare this dish for dinner parties. You can alter this recipe with varied fillings if desired. I often layer a slice of prosciutto on each eggplant slice along with the ricotta filling (for a non-vegetarian option). It makes this dish even more delicious!

1 Eggplant, Large (Unpeeled & Cut Lengthwise in 12” Slices)
½ Cup Flour & 1 Tsp. Salt
2 Eggs, Beaten & 1 Cup Milk
1 Cup Seasoned Breadcrumbs
Olive Oil for Frying
2 Cups Ricotta Cheese, Whole Milk
1 Cup Mozzarella Cheese, Shredded & ½ Cup Parmesan Cheese, Grated
Marinara Sauce (
See recipe)

Combine flour and salt in a large bowl. Combine the beaten eggs and milk in another large bowl. Dip sliced eggplant in seasoned flour, then egg mixture and then in seasoned breadcrumbs. In a large skillet, heat the olive oil until hot, but not smoking, and pan fry the eggplant slices. Drain on paper towels. Separately, combine the ricotta cheese, shredded mozzarella and parmesan cheese. When the eggplant slices are cool enough to handle, layer the slice with a scoop of the ricotta mixture (approx. 1 ½ Tbsp.) and roll the eggplant, jelly roll style. Layer marinara sauce on the bottom of a rectangular baking dish. Place the eggplant seam-side down on top of the marinara in the baking dish. Spoon the marinara over the middle of the eggplant rolls, and sprinkle shredded mozzarella and parmesan cheese on top of the marinara. Bake at 350 degrees for approx. 20 minutes, or until cheese is bubbly.