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Crispy Baked Eggplant Rollatini Skillet
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Servings:
6
Author:
15
1
1, 15
Course:
Main Course
Cuisine:
Italian
Keywords:
ricotta
tomato sauce
Skillet
Eggplant
mozzarella
breadcrumbs
🧂 Ingredients
1
eggplant
1 cup
Italian breadcrumbs
2
eggs
½ cup
olive oil
15 oz
skim ricotta
1 tbsp
fresh parsley
minced
¼ cup
grated parmesan cheese + 1 tbsp for topping
½ cup
shredded mozzarella + ¼ cup for topping
Salt and pepper
Fresh basil
5
garlic cloves
27 oz
tomato sauce
1 tsp
oregano
1 tsp
basil
1 tsp
dried parsley
1 tsp
garlic powder
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Instructions
1
Prepare the eggplant: Peel most of the skin off the eggplant. Slice the eggplant
into ¼” thin rounds and lay flat on paper towels to drain moisture. Try to not
stack the slices.
2
Prepare the dredge: Take two shallow bowls and in one, pour in the Italian
breadcrumbs. In the other, whisk together the two eggs.
3
To dredge the eggplant, first wet both sides in the eggs, then coat evenly in
the breadcrumbs. Repeat with all the eggplant, dredging it in batches while you
cook.
4
Cook the eggplant: Heat a cast iron skillet or another oven proof pan on medium
heat and add half of the olive oil. When it’s thoroughly heated, add the
eggplant to the pan. They should be sizzling. Cook about 2 minutes per side or
until browned.
5
Remove the whole batch of eggplant slices and drain them on a plate lined with
paper towels. Set aside for later. Repeat with the remaining eggplant slices.
Add the rest of the olive oil to the pan when needed and heat through.
6
Make the ricotta filling: In a medium bowl, mix together the ricotta, fresh
parsley, ¼ cup grated parmesan, ½ cup shredded mozzarella, and a pinch of salt &
pepper.
7
Make the sauce: Preheat the oven to 375. Keep the heat on medium after all the
eggplant is cooked and add the minced garlic cloves. If the pan is dry, add a
drizzle of olive oil. Just after the garlic becomes fragrant, add in the can of
tomato sauce.
8
Season the sauce with the dried oregano, dried, basil, dried parsley, and garlic
powder. Stir it all together and simmer on low for 10 minutes.
9
Assemble the skillet: Once the sauce is finished, arrange half of the eggplant
slices into the pan, nestling them right into the sauce. Take your ricotta
filling and with a spoon, just add a few small dollops of the filling all
around. Layer the rest of the eggplant on top, cover as much as you can with the
sauce. Add more of the ricotta filling around this layer too. Cover with the
remaining mozzarella and parmesan.
10
Bake the skillet for 20 minutes and finish it off by broiling on high (at 500)
for 5 minutes.
11
You can finish off the skillet with a drizzle of olive oil and by tearing fresh
basil over top
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