As a welcome gift into my husband’s family I received his Grandma’s cookbook — both coming from an Italian family, you have to understand how important this is. It’s unspoken but I’m expected to learn (and master!) as much as I can.
Luckily, I enjoy cooking! Earlier this week I gave eggplant rollatini, except I breaded the eggplant rather than just coating it with a egg wash and flour. Because fried eggplant is just too good to pass up.
The longest part of this recipe is frying the eggplant. The rest is just mixing and rolling! This is a great dish to make for a large dinner party, or an Italian Sunday Lunch (aka: dinner at 3pm).
- 1 small eggplant, peeled, cut long-ways and sliced thin
- 2 large eggs
- Italian breadcrumbs
- Olive oil
- 2 cups ricotta cheese
- 4 tablespoons fresh parsley, chopped
- 8 ounces fresh mozzarella (tip: homemade mozzarella recipe here)
- Grease a 9 x 12 baking dish and preheat oven at 350 degrees.
- Dredge each eggplant slice in egg, then in the breadcrumbs – pile them on a large plate.
- Fry the eggplant in a large skillet over medium-high heat (note: soak up the finished slices by laying the eggplant with paper towels on a large plate).
- Mix ricotta and chopped parsley in a small bowl; slice the mozzarella into thin, small pieces.
- Place a slice of mozzarella and about 1 tsp (or however much you like!) of the ricotta mixture on an eggplant slice.
- Roll the eggplant and place it seam-side down into baking dish – repeat for each eggplant slice.
- Spoon marinara sauce over eggplant and if you like, crumble mozzarella on top.
- Bake for 15-20 minutes.