Eggplant Rollatini

Recipe by Phil Franco
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • In one shallow dish, place 1 cup of flour.
  • Place two of the eggs in a second shallow dish, and beat lightly.
  • In a third shallow dish, place salt, and half the pepper, and the Parmigiano in a bowl with 1/2 cup of the flour and mix with a fork or a whisk until blended.
  • Dip the eggplant slices in the flour, then into the eggs, then into the flour and cheese mixture.
  • Heat olive oil in a large, deep skillet until hot but not smoking.
  • Place the prepared eggplant slices in the hot oil and fry for 2 minutes on each side until golden.
  • Remove from the skillet and place on paper-towel lined baking sheets to drain until cool enough to handle.
  • Preheat the oven to 350°F.
  • Place the drained ricotta cheese in a bowl and mash it with a fork.
  • Add the last egg, the parsley, half of the shredded mozzarella, the
  • remaining half of the pepper, and mix well. Set aside.
  • To stuff the eggplant, place one slice of prosciutto on top of the eggplant.
  • Next, drop a heaping tablespoon of the ricotta mixture on top of the prosciutto at the wider end of the eggplant slice.
  • Beginning with the wider end of the eggplant, roll up, from top to bottom.
  • Pour 1 cup of the marinara sauce into an 8 by 12 inch baking dish.
  • Place the eggplant rolls side by side on top of the marinara sauce.
  • Pour the remaining sauce over the eggplant rolls.
  • Sprinkle with the 3 tablespoons of grated Parmigiano cheese and the remaining 1/2 cup of shredded mozzarella.
  • Bake for 25 minutes or until bubbly around the edges.
  • Remove from the oven and let cool for 2-3 minutes before serving.
  • Note: To drain ricotta cheese, place it in a sieve or cheese cloth and set over a bowl. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight. Discard the whey.
  • That's it!