Who knew that I liked eggplant? I’ve given it the stink eye for so long, but this eggplant rollatini is delicious.
This is not a new dish. I simply swapped cottage cheese for the ricotta because that’s what I had on hand. Feel free to substitute ricotta if you like!
Do you have to peel the skin on eggplants before cooking?
Yes and no! Small eggplants typically don’t have a bitter skin, however, larger eggplants tend to have a bitters skin that will mar the final dish. It’s super easy to peel with a regular vegetable peeler.
Ingredients needed to make eggplant rollatini
This may seem like a long list, but it’s typically pantry and fridge items that you may already have on hand:
- eggplant – my large eggplant was enough to make 12 slices – you may have to buy two small ones to make this dish
- fire roasted tomatoes – you can skip this step and buy already prepared marinara sauce to make your life easier
- cottage cheese – I love to use cottage cheese in lasagna as well – but feel free to use ricotta to make these more authentic
- part skim mozzarella cheese – I typically buy my cheese in a big slice at the deli and shred it myself – I think it melts faster
- fresh parsley – feel free to use dried parsley
- flour and breadcrumbs – I used all purpose flour and herbed bread crumbs
Do you have to salt eggplant before frying?
Salting eggplant before frying helps to draw out excess moisture, reducing bitterness and preventing the slices from becoming soggy during cooking. This step ensures that the eggplant fries up crisp and flavorful, enhancing the overall texture and taste of the dish.
Ingredients
- For the Sauce:
- 1.5 cups fire roasted tomatoes (one 14 ounce can)
- 2 cloves garlic
- 1 tablespoon minced onion
- 3 ounces tomato paste
- 1 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- For the Cottage Cheese Filling:
- 1 cup low-fat cottage cheese
- 1/2 cup shredded mozzarella cheese
- 1 egg
- 3 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon crushed red pepper
- For the Eggplant:
- 1 large eggplant, peeled and sliced into 12 slices
- 2 large eggs, scrambled
- 1/4 cup flour
- 1 cup herbed breadcrumbs
- Avocado oil spray
- Topping:
- 2 tablespoons parmesan cheese
- Fresh basil, for garnish
Instructions
Prepare the Sauce
In a blender, combine the fire roasted tomatoes, garlic, minced onion, tomato paste, crushed red pepper, salt, and pepper. Blend until smooth.
Pour the blended mixture into a saucepan and simmer for 10 minutes over medium heat. Set aside.
Make the Cottage Cheese Filling
In a blender, combine the low-fat cottage cheese and egg. Blend until smooth.
Transfer the mixture to a bowl and stir in the shredded mozzarella cheese, fresh parsley, salt, pepper, Italian seasoning, and crushed red pepper. Mix well and set aside.
Fry the Eggplant
Prepare three separate bowls: one with the scrambled eggs, one with the flour, and one with the herbed breadcrumbs.
Dip each slice of eggplant first into the flour, then into the egg mixture, and finally into the breadcrumbs, ensuring both sides are well-coated.
Spray a skillet with avocado oil spray and heat over medium-high heat.
Cook the eggplant slices for about 3 minutes on each side, or until golden brown. Allow the fried eggplant to cool.
Assemble and Bake
Preheat your oven to 350°F (175°C).
In an oven-safe dish, spread the prepared tomato sauce evenly across the bottom.
Divide the cottage cheese filling among the 12 slices of fried eggplant. Carefully roll each slice and place seam side down in the tomato sauce.
Sprinkle the top with 2 tablespoons of parmesan cheese.
Bake in the preheated oven for 15 minutes, until the cheese is melted and bubbly.
Garnish with fresh basil before serving.
Notes
While this seems intimidating, this recipe is not overly complicated. The eggplant can be fried prior to making the final dish.
We spent the time to fry the eggplant, so decided not to add tomato sauce on top before going into the oven. Opting not to add sauce on top of fried eggplant ensures that it retains its delightful crispiness when baked, allowing for a satisfying texture in every bite.
There is only one other eggplant recipe on my blog and that is for baba ganoush. Baba ganoush is a Middle Eastern dip made primarily from roasted or grilled eggplant, tahini, olive oil, lemon juice, and garlic. It’s a healthy and delicious alternative to many traditional dips and is often served with pita bread, vegetables, or used as a spread. You can find that recipe here.
