Ingredients
Scale
For the Eggplant
- 1 large or 2 small/medium eggplants, sliced lengthwise into ¼ inch slices
- 2 eggs
- 1½ cups Italian seasoned breadcrumbs
- ¼ cup parmigiano reggiano, grated
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt for sweating the eggplant
- Oil for frying the eggplant
For the Filling
- 1 cup whole milk ricotta
- ½ cup whole milk mozzarella, shredded
- ¼ cup parmigiano reggiano, grated
- ½ teaspoon lemon zest
- ½ teaspoon kosher salt
- Black pepper to taste
For the Assembly
- 1-1½ cups marinara sauce, depending on your sauciness preference
- ½ cup whole milk mozzarella, shredded
- 2 tablespoons parmigiano reggiano, grated
- Basil for garnish, optional
Instructions
- Thinly slice your eggplants lengthwise. Lay the eggplant slices on paper towels, sprinkle both sides with salt, and let sit for 10-15 minutes to pull out moisture.
- In the meantime, prep your filling. In a mixing bowl, combine 1 cup ricotta, ½ cup shredded mozzarella, ¼ cup parmigiano reggiano, the zest of half a lemon, ½ teaspoon kosher salt, and black pepper to taste. Set aside.
- In a shallow bowl, add 1½ cups Italian seasoned breadcrumbs and season with ¼ cup parmigiano reggiano, 1 teaspoon kosher salt, 1 teaspoon garlic powder, and 1 teaspoon onion powder. In a separate shallow bowl, beat 2 eggs.
- Pat dry your eggplant slices. Dip each slice in beaten egg, then coat with seasoned breadcrumbs, pressing to adhere.
- Heat olive oil in a skillet over medium heat. Fry slices in multiple batches until golden, about 3 minutes per side and drain on paper towels. Sprinkle each fried eggplant piece with a pinch of salt!
- Preheat your oven to 375°F. Add a light layer of marinara sauce to the bottom of your baking dish, about ¼-? cup.
- Place 2 tablespoons filling on the wide end of each eggplant slice, roll up, and place seam side down in the baking dish. Repeat with all your eggplant slices.
- Spoon the remaining marinara over the rolls, sprinkle with mozzarella and parmigiano reggiano.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes.
- Broil 1-2 minutes until golden and bubbly, watching closely for desired color.
- Let rest for 5 minutes, garnish with basil, and serve!
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Category: Mains
- Method: Stovetop, Oven
- Cuisine: Italian