Tasty Eggplant Rolls (Print Version)

# Ingredients:

→ Eggplant Base

01 - 1 big eggplant, cut into 1/8" thick slices (about 20 slices)
02 - 1 tablespoon kosher salt, for drawing moisture from eggplant
03 - 1 1/2 cups all-purpose flour, for coating
04 - 5 large eggs, whisked
05 - Olive oil, for pan-frying

→ Filling

06 - 1 1/4 pounds ricotta cheese, excess water removed
07 - 1/2 pound mozzarella cheese, grated
08 - 1/4 cup Pecorino Romano cheese, finely grated
09 - 1/4 cup fresh Italian parsley, finely chopped
10 - 1 large egg, whisked
11 - 1/2 teaspoon kosher salt

→ Seasoned Breadcrumbs

12 - 3 cups regular breadcrumbs
13 - 1/4 cup fresh Italian parsley, finely chopped
14 - 1/2 teaspoon garlic powder
15 - 1 teaspoon kosher salt
16 - 1/2 teaspoon black pepper

→ Assembly

17 - 4 cups marinara sauce
18 - 2 tablespoons Pecorino Romano cheese, finely grated

# Instructions:

01 - Remove skin and cut eggplant into ⅛" slices. A mandoline works best for even thickness. Layer the slices in a colander, sprinkling kosher salt between layers. Let them sit for an hour, then wash off the salt. Pat each slice completely dry with paper towels.
02 - Roll each eggplant slice in flour and tap off any extra. Next, dunk in beaten egg, letting excess drip off, then cover with seasoned breadcrumbs. Put the coated slices on a tray lined with parchment paper.
03 - Pour ½" of olive or vegetable oil in a big heavy skillet and warm to 350°F. Cook eggplant until golden on each side, roughly 2 minutes per side. Move to a wire rack or paper towels to drain oil. Set your oven to 375°F with the rack in the middle position.
04 - Spread a ¼" layer of marinara sauce across the bottom of a 10 by 15" baking dish.
05 - Spoon 2-3 tablespoons of the cheese mixture onto the center of each eggplant slice and roll it up. Place all rolled eggplant pieces in the dish with the seam facing down.
06 - Add a small spoonful of extra sauce on top of each roll (don't smother them) and sprinkle with 2 tablespoons of Pecorino Romano. Cook for 20-25 minutes until hot and bubbly.
07 - Offer the eggplant rollatini with extra sauce on the side.

# Notes:

01 - Getting rid of extra moisture from ricotta keeps your filling from getting soggy while baking
02 - Using a mandoline gives you even eggplant slices that will cook at the same rate
03 - Salting pulls out bitter flavors from the eggplant and stops it from soaking up too much oil when frying

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