Eggplant Rollatini

I will readily admit (and I think I have done so before) that I am not the biggest eggplant fan. Let me set the record straight -- as long as it's breaded and sauteed, rolled up, and stuffed with cheese and prosciutto, I'm a happy camper.



Adapted from Vintage Victuals

Ingredients:

• 1-2 large globe eggplants, sliced lengthwise 1/8" thick (You're going to need 12 slices.)
• 1-1/2 c. flour
• 3 large eggs (I actually needed 4.)
• 1 tsp. salt, plus additional to taste
• 1/2 tsp. pepper, plus additional to taste
• 1 c. breadcrumbs
• 1 c. vegetable oil (I used much less, as I sauteed the eggplant slices instead of frying them. I would say I only used ~2 Tbsp. oil total.)
• 1 c. whole milk ricotta cheese, drained overnight (I used skim milk ricotta and didn't drain it. It worked fine.)
• 2 Tbsp. Italian flat-leaf parsley, chopped
• 1 c. shredded mozzarella cheese, divided (I used closer to 1-1/2 c. total.)
• 1/4 lb. thinly sliced prosciutto (I was 2 slices short with 1/4 lb. Make sure you get at least 12 slices.)
• 1-1/2 c. marinara sauce, divided

Directions:

• Put the flour in a shallow dish. Beat 3 of the eggs in another shallow dish. In a third shallow dish, combine the breadcrumbs, salt and pepper. Dip the eggplant slices in the flour, then into the eggs, then into the breadcrumb mixture.
• Heat the oil in a large, deep skillet until hot but not smoking. Place the breaded eggplant slices in the hot oil and fry for 2 minutes on each side until golden. Remove from the skillet and place on paper-towel lined baking sheets to drain until cool enough to handle.
• Preheat the oven to 350 degrees. Pour 1 c. marinara in the bottom of a 9x13" baking dish and set aside.
• Combine the ricotta, parsley, the last egg, 1/2 c. mozzerella, and salt and pepper to taste in a bowl and mash it with a fork.
• When the eggplant slices have cooled, place 1 slice of prosciutto on 1 slice of fried eggplant. Drop a heaping tablespoon of the ricotta mixture on top of the prosciutto at the wider end of the eggplant slice. Roll the eggplant slice top to bottom, then place bottom side-down in the prepared baking dish. Repeat with the remaining eggplant slices. (I found that 12 rolls fit perfectly in a 9x13" baking dish.)
• Pour the remaining 1/2 c. marinara over the rolls and sprinkle the remaining mozzerella over the marinara. Bake for 25 minutes or until it's bubbly around the edges. Let cool for 2-3 minutes before serving.

Verdict:
Cheesy and gooey with a fried component? There's so much to like here. The eggplant has a crunchy crust so the typical mushy texture isn't even an issue. The cheese and sauce give it a comfort food, lasagna-like feel, while the prosciutto adds an unexpected salty bite.