Eggplant Rollatini with Asiago and Ricotta
Eggplant Rollatini with Asiago and Ricotta is one of our favorite winter dinners. I start the rollatini by frying eggplant until it’s crispy. Then, I roll each eggplant slice around ricotta, mozzarella, and asiago cheese. Next, I top these cheesy eggplant bundles with homemade tomato sauce and more cheese. Finally, I bake the eggplant rolls until the cheese is warm and melted. We like this dish for several reasons. First of all, I like that I can prepare the eggplant rolls ahead of time and then bake them right before serving. Secondly, I like that this is a meatless meal. We like meat, but don’t want to eat it every night. And, lastly, we all love the crispy eggplant and cheesy filling.
The Equipment I Used
- A Cast Iron Skillet- I like to use a cast iron skillet to fry my eggplant. But you can use any skillet that you like.
The Ingredients Needed for Eggplant Rollatini with Asiago and Ricotta
- Tomatoes- I like to use Pomi strained tomatoes. These tomatoes come in a box and are less acidic than canned tomatoes. You can also use canned pureed plum tomatoes.
- Eggplant- Look for eggplants that are firm and blemish-free.
- Oil- Use vegetable, canola, or peanut oil to fry the eggplant.
- Olive Oil- Use extra virgin olive oil in the tomato sauce and in the cheese filling.
- Chicken Stock- I always use my homemade chicken stock. I store it in the freezer and then just defrost it as I need it. The recipe is attached below.
How I Made my Eggplant Rolls
- First, I fried the eggplant. Take care to not let the eggplant burn in the oil.
- Next, I made the tomato sauce. I like to make extra of this and store it in the freezer.
- Then, I roll the eggplant around the cheese mixture.
- Finally, I add more sauce and cheese to the rolls and bake them until the cheese is all melted.
If you like eggplant, you need to try this cheesy and delicious Eggplant Rollatini with Asiago and Ricotta.
Eggplant Rollatini with Asiago and Ricotta
Fried eggplant rolled around ricotta cheese, mozzarella cheese, and Asiago cheese, and topped with tomato sauce.
Ingredients
- 1 tbsp. extra virgin olive oil
- 1 box Pomi strained tomatoes, or 28 oz. plum tomatoes, pureed
- ½ tsp. kosher salt
- ½ tsp. black pepper
- 1 tsp. sugar
- 1½ tsp. dried oregano
- 1½ tsp. garlic powder
- 1½ tsp. dried basil
- ¼ tsp. red pepper flakes
- ½ cup chicken broth
- 8 long thin slices of peeled eggplant
- 1½ cup flour
- 3 beaten eggs
- 3 cups plain breadcrumbs
- ¾ cup Asiago cheese, grated
- 1 cup vegetable oil
- 2 cup shredded mozzarella
- 1/2 cup chopped basil
For the 3 Cheese Filling:
- 1½ cups fresh ricotta cheese
- 2 tbsp. extra virgin olive oil
- 2 tbsp. minced garlic
- ¾ cup shredded mozzarella
- ½ cup grated Asiago cheese
- 2 tbsp. chopped basil
- 1 tbsp. chopped thyme
- ¼ tsp. black pepper
Instructions
- Preheat your oven to 350°.
- To make the tomato sauce, begin by heating the oil in a Dutch oven over low heat. Add the tomatoes, ¼ tsp. kosher salt, sugar, and one teaspoon each of the oregano, basil, and garlic powder. Also add the broth and hot pepper flakes. Simmer, covered, for 30 minutes.
- Meanwhile, prepare 3 bowls for breading the eggplant. In the first bowl, mix the flour with ¼ tsp. each salt and pepper. In the second bowl, mix the eggs. And, in the third bowl, mix the crumbs, Asiago, and the rest of the salt, pepper, and spices.
- Heat a ¼ inch of oil in a cast iron skillet, until it is hot enough for a small piece of eggplant to sizzle immediately when dropped in.
- Dip one piece of eggplant at a time into each of the three bowls. Each slice should be completely covered in breadcrumbs. Fry about 4 slices at a time, until each side is brown and crispy. Flip each side over only once. Drain the cooked eggplant on a wire rack.
- Put an⅛ of the filling on one end of each piece of eggplant, and roll it up. Put them in a 11×9 baking dish, seam side down. Top the rolls with with one cup of the tomato sauce and the mozzarella cheese, and bake uncovered for 30 minutes. Serve, with the chopped basil on top.
For the 3 Cheese Filling:
- In a small skillet, over low heat, cook the garlic in oil, until it's soft, but not brown.
- Mix the garlic and oil in a bowl, with the rest of the filling ingredients.
Nutrition
Calories: 310kcal
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
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