Eggplant Parmesan Rollatini

I always peel the eggplant and then salt each slice and place towels over each group of slices, I stopped using breadcrumb and just dredge in flour and bath in a seasoned egg wash and pan fry in olive oil. I make it with Prosciutto or rollups with ricotta with an egg garlic S&P and cook in a marinara.

My husband "hates" Italian" food, "hates" eggplant", so I didn't tell him what I was cooking. He came in saying something smells awfully good! There is a little left for lunch tomorrow - what else can I say? Recipe was delicious and we all enjoyed every bite! Thank you

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Dangerously good.

Eggplant Notes: • Doesn't store well. Don't refrigerate; cook within 2 days. Use them for a still-life display in a cool, dry place • Choose smooth shiny eggplant w/ taut skin & no wrinkles. Pass up eggplant w/soft brown areas, which are bitter due to cold damage. • Look for a dimple inward on the bottom. • For eggplant that holds its shape in sautés and sauces, try purple or lavender shaped varieties. • Small elongated Asian varieties or dark purple Indian eggplants have a mild flavor & creamy flesh. Stir fry these. Cut plant in half lengthwise and then into 1/2" thick half-moons. • Can buy year-round but peak season is late summer. • Peel either completely or in striped fashion when served in chunks or slices. If you are roasting whole in oven or on grill, leave the skin on; then, after roasting, let it cool and scoop out the flesh. Purging Eggplant: Only salt ("purge") eggplant when frying or sautéing it. Salting keeps the slices from absorbing too much oil. They are like oil-slurping sponges. Larger eggplants generally have a lot of moisture that needs to be removed before cooking. Salting has little effect on whether the eggplant is bitter. Never purge Japanese or baby eggplants. No need to purge small eggplants weighing less than 6 oz. To Purge Use kosher salt (wipes away). Salt slices or cubes liberally; place in a colander inside a bowl, or in a single layer on a cookie sheet lined with paper towels. Weigh the bowl or sheet down with something heavy & let the eggplant drain for at least 1 hour to remove the bitter juices. Drain, rinse, & dry slices with paper towels or gently twist cubes inside of a kitchen towel.

Great recipe! I cut the eggplant in thick slices (6-7 slices per large eggplant). I lightly drizzled olive oil on both sides, seasoned one side and baked one pan at a time, turning the slices halfway through cooking. I used homemade marinara sauce with lots of basil and pureed it for this recipe. Serving it as vegetarian side for Christmas dinner tonight!

I have been making this for years.I do bread my eggplant and put it on baking sheets as stated.It is delicious and very comforting.

This recipe was awesome! I got the recipe in the magazine and forgot to save the clipping so I am glad I found it!! So easy and delicious.

This recipe was AMAZING and I tried your suggestion thriftybliss & put fresh mozzarella & fresh basil from my garden...it was delicious!!:)

This sounds amazing! I can not wait to try this recipe but I think I will use fresh mozzarella and tons of fresh basil.

Made this last night and it's a big dose of comfort food. It's pretty easy except I think my eggplant were really big and my pans really small so I had to roast the eggplant in two batches. My husband thought it needed more marinara, so next time he gets more on the side :) I served it with multigrain ciabatta, but it would be good with a first course of light, fluffy salad.

Made this last night with some linguine on the side. Absolutely delicious, and fairly easy to prepare.I kept wanting to bread and/or fry the eggplant, but I resisted the urge. I ended up sprinkling some breadcrumbs on top just before baking the eggplant, though. It didn't make much of a difference, and I'll probably leave it out next time. I also fed this dish to two typically carnivorous men and they fully enjoyed it as well!

I was wondering when I made the recipe, whether it would turn out as good as it looks in the photo. It did! Thank you RS for the gluten-free and vegetarian recipe.