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Crispy Baked Eggplant Rollatini Skillet
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
Course: Main Course
Cuisine: Italian
Keyword: Breadcrumbs, Eggplant, Mozzarella, Ricotta, Skillet, Tomato sauce
Servings: 6
Ingredients
CRISPY EGGPLANT
  • 1 eggplant
  • 1 cup Italian breadcrumbs
  • 2 eggs
  • ½ cup olive oil
RICOTTA FILLING & TOPPING
  • 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
TOMATO SAUCE
  • 5 garlic cloves
  • 27 oz tomato sauce
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp dried parsley
  • 1 tsp garlic powder
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