Stuffed Eggplant Rollitini

My first experience with eggplant rollitini was at an Italian restaurant with my hubby...we were just dating at the time though.  I remember he ordered the dish as an appetizer.  I hadn't a clue what it was; I also remember that I ate most of it.

Eggplant rollitini is simple dish that will have you feeling like you ordered from a restaurant menu.  You can have a completed meal in just over an hour.  Get your significant other or kids cooking with you and you can make it under an hour.  Pre-make the day before, and you can have dinner in 25 minutes!

Stuffed Eggplant Rollitini

serves 4-5

1 medium eggplant

1 cup flour

4 eggs (3 to create dip, 1 for the filling)

2 cups vegetable oil

2-1/2 cups ricotta cheese

1 cup grated mozzarella

5 Tbls. grated Romano cheese

2 Tbls. chopped flat-leaf parsley

salt and pepper

*Your favorite marinara sauce

1.   Cut the ends off the eggplant.  You can either peel the   

      eggplant or leave the skin on (I personally like the
      skin so I keep it on, plus it's less work).
      Cut the eggplant lengthwise 

      about 1/8 " thick

2.   Whisk your eggs into shallow bowl 

3.   Spread flour out onto a plate

4.   In a pan, heat the oil on high (adjust temperature, if necessary)

5.   Coat both sides of the eggplant with flour (shake off excess), then dip the eggplant into the
      egg, coating both sides, let the excess egg drip off before putting into the pan.

6.   Fry the eggplant about three minutes on each side, then drain on a paper towel to cool (you will

      be working with your hands, so don't burn yourself)

7.   Preheat oven 375 degrees

8.   In a large bowl, mix ricotta, mozzarella, 1/4 cup of the Romano cheese, one egg and parsley.  

      Season to taste with salt and pepper

9.   Spread about 3 cups of marinara sauce on the bottom of your baking pan..set aside

10. Lay the eggplant slices lengthwise on your work surface.  Place about 2 tablespoons of the 

      filling on each slices about 2 inches from the edge.  Roll the eggplant over the cheese mixture to

      the other end.  Do this with all slices and place in your pan, seam side down, as you go.

11. I add a little maranara on the top along with a sprinkle of mozzarella and parsley

12. Bake rollitini 25 minutes or until heated through

13. Remove from the oven and let rest for about 5-10 minutes before serving

Serve as is or with a crusty Italian bread and/or side salad

Note:  The photo depicts double the recipe (I have a big fam).  I doubled almost everything except the egg dipping mixture and flour.  Those two items lasted throughout the double batch, but if you find yourself getting low, add one more egg to the mix and shake a little more flour on the plate. 

Enjoy!