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Four Cheese Eggplant Rollatini

Fried eggplant rolled around a creamy four cheese filling, and topped with tomato sauce and cheese.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 360 kcal

Ingredients
  

  • 1 tbsp. extra virgin olive oil
  • 28 ounces plum tomatoes, pureed
  • ½ tsp. each kosher salt and black pepper
  • 1 tsp. sugar
  • 1 tsp. each dried oregano, garlic powder, and dried basil
  • ¼ tsp. crushed red pepper flakes
  • ½ cup chicken stock
  • 8 long, thin slices of peeled eggplant
  • 1½ cups all purpose flour
  • 3 beaten eggs
  • 3 cups plain dried breadcrumbs
  • ¾ cup Parmesan cheese, grated
  • 1 cup vegetable oil
  • 2 cups fresh mozzarella, sliced
  • ½ cup chopped fresh basil

For the Four Cheese Filling:

  • 1 cup fresh ricotta
  • ½ cup mascarpone
  • ¾ cups fresh mozzarella, shredded
  • ½ cup Parmesan cheese, grated
  • 2 tbsp. chopped fresh basil
  • 1 tbsp. chopped fresh parsley
  • ¼ tsp. black pepper

Instructions
 

  • Preheat your oven to 350 degrees.
  • Begin by making the tomato sauce: In a Dutch oven, heat the oil over low heat. Add the tomatoes, a ¼ tsp. of the kosher salt, sugar, and one teaspoon each of the garlic powder, oregano, and basil. Also, add the chicken stock, and hot pepper flakes. Simmer, covered, for thirty minutes.
  • Next, mix all the filling ingredients together, and set aside.
  • Next, fry the eggplant: Prepare three bowls for breading the eggplant. In the first bowl, mix the flour with a quarter teaspoon each of the salt and pepper. In the second bowl, beat the eggs. And, in the third bowl, mix the crumbs, Parmesan, and the rest of the salt, pepper, and spices.
  • Heat a quarter 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 three 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 an eighth of the filling on one end of each piece of eggplant, and roll it up. Put the rolls in a 11x9 baking dish, seam side down. Top the rolls with one cup of the tomato sauce and the mozzarella cheese, and bake uncovered for thirty minutes. Serve with the chopped basil on top.

Nutrition

Calories: 360kcal
Keyword meatless
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