Breaded Eggplant Rollatini Recipe

Breaded Eggplant Rollatini is a delicious Italian dish that combines the rich flavors of eggplant, marinara sauce, and gooey mozzarella cheese. This dish is perfect for a special weekend dinner or a gathering with friends and family. The crispy breaded eggplant and creamy cheese filling make for a indulgent, savory meal that is sure to please everyone at the table. And with a little bit of effort, you can recreate this classic recipe in your own kitchen.

The key to making delicious Br...

The key to making delicious Breaded Eggplant Rollatini is selecting the best quality ingredients. Look for firm, fresh eggplants at your local market, and make sure to choose a high-quality marinara sauce and mozzarella cheese for the best results. Additionally, you'll need breadcrumbs, eggs, and some common seasonings to create the perfect coating for the eggplant slices.

One of the most important steps in making Eggplant Rollatini is preparing the eggplant. To start, you'll want to slice the eggplant into thin, even slices and then sprinkle them with salt to draw out any excess moisture. This will help prevent the eggplant from becoming soggy during the cooking process. After allowing the salt to work its magic, you can take the eggplant slices and pat them dry before breading and frying them to perfection.

Once the eggplant slices are ready, it's time to prepare the filling. A mixture of creamy ricotta cheese, shredded mozzarella, and some freshly chopped herbs makes for a decadent and savory filling for the rollatini. After spreading the cheese mixture onto each breaded eggplant slice, you can roll them up and place them in a baking dish with a layer of marinara sauce on the bottom.

Finally, top the rolled eggplant slices with more marinara sauce and a generous sprinkling of mozzarella cheese before baking them in the oven until golden and bubbly. The end result is a dish that is sure to wow your taste buds and leave everyone at the table asking for seconds.

Whether you're a fan of Italian cuisine or just looking for a new and exciting dish to add to your cooking repertoire, Breaded Eggplant Rollatini is a must-try recipe. Its combination of textures and flavors make for a truly satisfying and indulgent meal that everyone will love. So roll up your sleeves and get ready to impress with this delicious and comforting dish.

1 large eggplant, cut lengthwise into 1/4-inch slices
½ cup milk
½ cup whole wheat flour
2 teaspoons garlic powder, divided
1 teaspoon onion powder, divided
½ teaspoon red pepper flakes, or to taste
½ teaspoon salt, divided
½ teaspoon ground black pepper, divided
2 eggs
1 cup panko bread crumbs
¼ cup olive oil, divided
2 tablespoons olive oil
½ large onion, chopped
2 teaspoons minced garlic, or to taste
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can petite diced tomatoes
½ (14.5 ounce) can chopped tomatoes
2 teaspoons ground black pepper
2 teaspoons dried oregano, or to taste
2 teaspoons dried basil, or to taste
1 teaspoon salt
1 teaspoon poultry seasoning, or to taste
1 (15 ounce) container low-fat ricotta cheese
1 (8 ounce) package fresh spinach
1 egg
2 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
⅛ teaspoon ground nutmeg
salt and ground black pepper to taste

Information

Prep Time: 45 mins
Cook Time: 45 mins
Additional Time: 20 mins
Total Time: 1 hr 50 mins
Servings: 8
Yield: 8 servings

Preheat oven to 350 degrees F (175 degrees C).

Place eggplant slices in a large dish and cover with salted water. Let soak, about 15 minutes. Drain and cover with milk.

Combine flour, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large resealable plastic bag.

Beat eggs lightly in a shallow bowl that is long enough for the eggplant slices to fit in.

Combine panko, remaining 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper in another large resealable plastic bag.

Place 1 slice eggplant in flour mixture, shaking to coat. Dip in egg. Transfer to bag with panko mixture, shaking to coat. Repeat with remaining slices.

Heat 1 tablespoon olive oil in a large skillet. Cook coated eggplant slices in batches until golden brown and crisp, about 2 minutes per side. Transfer to a cooling rack. Repeat with remaining eggplant, adding oil as needed.

Heat 2 tablespoons oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion softens, about 5 minutes. Stir in tomato sauce, diced tomatoes, chopped tomatoes, 2 teaspoons pepper, oregano, basil, 1 teaspoon salt, and poultry seasoning. Reduce heat to low and cover; cook sauce, stirring occasionally, until flavors combine, 10 to 15 minutes.

Mix ricotta cheese, spinach, egg, Parmesan cheese, 1 teaspoon garlic, nutmeg, salt, and pepper together gently in a bowl to make filling.

Spread 2 to 3 tablespoons of filling over each eggplant slice. Roll slices into logs and arrange in a single layer in a 9x13-inch baking pan. Pour tomato sauce evenly on top.

Bake in the preheated oven until sauce is bubbly, about 30 minutes. Let stand for 5 minutes before serving.

Nutrition

331 cal.

Total Fat: 18g
Saturated Fat: 5g
Cholesterol: 89mg
Sodium: 1060mg
Total Carbohydrate: 33g
Dietary Fiber: 7g
Total Sugars: 8g
Protein: 15g
Vitamin C: 21mg
Calcium: 279mg
Iron: 5mg
Potassium: 825mg

How to Make Breaded Eggplant Rollatini - A Step-by-Step Guide

Ingredients

Information

Nutrition

331 cal.

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