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
- 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
- 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 9×13″ 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 9×13″ 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.
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.