Recipe courtesy of Providence Cheese
Print
Eggplant Rollatini
Total:
4 hr 55 min
Prep:
40 min
Inactive:
3 hr 15 min
Cook:
1 hr
Yield:
15 rollatini
Level:
Intermediate
Total:
4 hr 55 min
Prep:
40 min
Inactive:
3 hr 15 min
Cook:
1 hr
Yield:
15 rollatini
Level:
Intermediate

Ingredients

  • 1 1/2 pounds whole milk ricotta
  • Olive oil, to coat pans
  • 2 large eggplants
  • 5 eggs
  • Salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 2 packages (about 12 ounces per package) frozen spinach, thawed and strained
  • 2 to 3 garlic cloves, finely chopped
  • 3/4 cup grated Romano or Parmesan
  • 3 1/2 cups jarred tomato sauce
  • 1/2 to 3/4 pound shredded mozzarella

Directions

Spoon the ricotta into a fine strainer placed over a bowl in the refrigerator for several hours. Discard the excess liquid.

Preheat the oven to 350 degrees F.

Spread thin coating of olive oil on 3 baking or cookie sheet pans, or reuse the same pan several times.

Wash the eggplants and cut the tips off. Put the flat end down onto the cutting board. Slice the eggplants lengthwise into 1/4-inch thick slices, to make about 15 slices. Beat 4 of the eggs. Add salt and pepper to season eggs. Coat each eggplant slice with flour, then dip into the beaten eggs, drain any excess egg mixture, and lay flat on baking sheet. Bake until golden brown, about 15 minutes. If you can't cook all of the eggplant at once, bake them in batches. Remove from the oven and cool to room temperature. Note: You can make the eggplant ahead of time and store it in the refrigerator.

Combine spinach, ricotta, remaining egg, garlic, and 1/2 cup of the grated Romano or Parmesan in a bowl. Mix well. Add salt and pepper, to taste.

Spoon 1 cup of tomato sauce onto the bottom of a small baking dish. Spoon 1 to 2 tablespoons of filling onto the wide end of each piece of eggplant. Then, roll up each piece and place into the baking dish.

Top with remaining tomato sauce, shredded mozzarella, and remaining grated Parmesan. Cover with foil and bake for 45 minutes, until the tomato sauce is bubbling and the filling is hot. Let them rest for 15 minutes before serving.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Eggplant Parmigiana

Recipe courtesy of Alex Guarnaschelli

Eggplant Steaks

Recipe courtesy of Alton Brown

Mom's Stuffed Eggplant

Recipe courtesy of Michael Chiarello

Eggplant and Pasta Incaciata

Recipe courtesy of Debi Mazar and Gabriele Corcos

Melanzane Alla Parmigiana (Eggplant Parmigiana)

Recipe courtesy of Debi Mazar and Gabriele Corcos

Eggplant Rollatini

Recipe courtesy of Giada De Laurentiis

On TV

Everyday Italian

7:30am | 6:30c

Everyday Italian

8:30am | 7:30c

Brunch at Bobby's

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Late Nite Eats

6:30pm | 5:30c

Late Nite Eats

7:30pm | 6:30c
On Tonight
On Tonight

Food Paradise

8pm | 7c

Food Paradise

10pm | 9c

Food Paradise

11pm | 10c

Food Paradise

12am | 11c

Food Paradise

1am | 12c

Trending Videos

So Much Pretty Food Here