Eggplant Rollatini

By jimmysmommy

Breaded eggplant rolls with ricotta, ham, and spinach filling.

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Rate this recipe 4.3/5 (19 Votes)

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Stuffed Eggplant

Eggplant stew

Ingredients

Eggplant:
2 large eggplants (the longer the eggplant, the better)
1 cup flour
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 eggs
1 tablespoon water
2 cups bread crumbs
Spinach and Cheese Mixture:
1 10-ounce package of frozen spinach
15 ounces of Ricotta cheese
1 egg
1/4 cup Parmesan cheese
1 teaspoon garlic salt
1/4 teaspoon oregano
1/4 teaspoon parsley
1/4 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
12 thin slices ham or prosciutto
Topping:
1 cup pasta sauce
1 cup shredded mozzarella cheese

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Wash your eggplant and cut off stem end. Then thinly slice your eggplant lengthwise into 1/4 inch thick slices.

Step 2

Prepare your three dipping bowls with
1) flour combined with salt and pepper
2) eggs and water
3) bread crumbs

Heat a large skillet with 6-8 tablespoons of olive oil over medium/high heat

Step 3

Cover your eggplant slice with the flour mixture, making sure to shake off any excess. Then dip into the egg mixture, transfer into the breadcrumbs, making sure to completely cover both sides. Transfer to your skillet and saute for about 1 minute on each side until golden brown, making sure to add more olive oil when your pan dries up.

Step 4

Once browned, transfer your eggplant cutlet to a plate lined with paper towel and continue these steps with the remaining eggplant.

Step 5

Put your frozen spinach in a bowl and microwave according to package directions. Let it cool and drain the water out of the your spinach

Step 6

Add pepper and garlic salt to your spinach and mix.

Step 7

In a large mixing bowl, combine your ricotta cheese, egg, salt, Parmesan cheese, parsley, basil, and oregano. Add spinach and mix well.

Step 8

To assemble, lay a single eggplant cutlet on a flat surface and place one slice of ham/prosciutto on top lengthwise, trim or fold to keep from hanging off sides. Spoon 2 tablespoons of cheese mixture atop the ham at the end farthest from you and spread across. Roll the eggplant, like a jelly roll. Place your eggplant rolls on a lightly greased 9x13 glass pan seam side down.
*secure each roll with a toothpick if needed