Eggplant Rollatini with Vodka Sauce
Eggplant Rollatini with Vodka Sauce is one of our favorite cold weather dinners. I start this dish by frying crispy breaded eggplant. Then, I roll the eggplant mixture around garlic-infused ricotta cheese. Finally, I cover each little eggplant roll in vodka sauce and bake it. We like this dish for several reasons. First of all, I like that I can prepare this ahead of time. Then, I bake it right before I want to serve it. Secondly, I like that this is a meatless meal. We enjoy meat, but like having meatless meals a few days a week. And, lastly, we all love the crisp eggplant, the cheesy filling, and the creamy vodka sauce.
The Equipment I Used
- A Baking Dish- You’ll need a large 11×9 to bake the eggplant rolls.
The Ingredients Needed for Eggplant Rollatini with Vodka Sauce
- Tomatoes-I like to use Pomi boxed strained tomatoes because they are less acidic than canned tomatoes. But you can also use any 28 ounce can of plum tomato puree.
- Chicken Stock-I always use homemade chicken stock. The recipe is below.
- Eggplant- Slice your eggplant very thinly. I like to peel it first, but it’s not necessary.
- Flour- Use all-purpose flour.
- Breadcrumbs- I like to use plain Italian crumbs and season them myself. I either buy my crumbs from a bakery or use the 4C brand.
- Parmesan cheese- Use freshly, finely grated Parmesan cheese.
- Ricotta- If possible, use fresh ricotta cheese. Bel Gioso makes a good fresh ricotta.
- Oil- Use vegetable oil to fry the eggplant.
How I Made my Eggplant Rollatini
- First, I made the vodka sauce. Take care to not burn the sauce.
- Next, I fried the eggplant. Again, it’s important to not burn the breaded eggplant.
- Then, I filled the eggplant with the cheese and covered it with sauce.
- Finally, I baked it.
If you like eggplant, you need to try this cheesy and delicious Eggplant Rollatini with Vodka Sauce.
Eggplant Rollatini with Vodka Sauce
Fried eggplant rolled around ricotta cheese, mozzarella cheese, and Parmesan, and topped with vodka sauce.
Equipment
- cast iron skillet
Ingredients
- 2 tbsp. extra virgin olive oil
- 1 cup minced onions
- 1 tbsp. minced garlic
- ¼ cup tomato paste
- 28 ounces canned chopped plum tomatoes
- ¼ cup chicken broth
- ¼ tsp. kosher salt
- ¼ tsp. red pepper flakes
- 2 tsp. sugar
- 1½ tsp. dried oregano
- 2 tbsp, vodka sauce
- ½ cup heavy cream
- 8 long thin slices of peeled eggplant
- 1½ cup flour
- 3 beaten eggs
- 3 cups plain breadcrumbs
- ¾ cup Parmesan cheese, grated
- 1 cup vegetable oil
- 2 cup shredded mozzarella
- 1/2 cup chopped basil
For the 3 Cheese Filling:
- 1½ cups fresh ricotta
- 2 tbsp. extra virgin olive oil
- 2 tbsp. minced garlic
- ¾ cup shredded mozzarella
- ½ cup grated Parmesan cheese
- 2 tbsp. chopped basil
- 1 tbsp. chopped thyme
- ¼ tsp. black pepper
Instructions
- Preheat your oven to 350°.
- Begin by making the Vodka Sauce: heat the oil in a Dutch oven over low heat. Cook the onion until it's soft. Add the garlic and cook another minute. Add everything but the vodka and cream and simmer for 15 minutes. Then stir in the cream and vodka and bring it to a boil. Remove from the heat. Any leftover sauce can be frozen for another use.
- 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, Parmesan, 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 vodka 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.
Tried this recipe?Let us know how it was!
