INGREDIENTS

•  1 large eggplant, sliced 1/8″ thick (you can use fresh eggplant or frozen slices, thawed), about 20 slice
• 1 ½ cups all-purpose flour for dredging (can use gluten free if needed)
• 5 large eggs beaten
• Vegetable oil for frying
• 3 cups pasta sauce of liking
• 2 tablespoons Parmesan cheese, grated

For the filling

• 20 oz low-fat ricotta (Use full fat if you are needing to increase calories)
• ½ cup mozzarella, shredded
• ¼ cup Parmesan, grated
• ¼ cup parsley, fresh minced or dry
• 1 large egg, beaten
• ½ teaspoon salt

For the seasoned breadcrumbs

• 3 cups plain breadcrumbs (can use gluten free if needed)
• ¼ cup parsley, fresh minced or dry
• ½ teaspoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper

DIRECTIONS

1. Peel and slice eggplant into ⅛” thick pieces. A mandoline slicer is ideal to use, but a sharp knife will do (be very careful!). Thoroughly pat dry the eggplant pieces.
2. Next, dip eggplant pieces into flour, then dip into egg and shake off, and finally dip in the seasoned breadcrumbs. Place breaded eggplant pieces on a parchment paper lined tray and prepare oil for frying.
3. Add a 1/2″ vegetable oil to a large heavy pan and heat to 350f. Fry eggplant pieces until golden on both sides (about 2 minutes per side) and place on a wire rack or paper towel lined tray.
4. Preheat the oven to 375f.
5. Place a 1/4″ of marinara sauce into the bottom of a baking dish.
6. Place 2-3 tablespoons of the ricotta mixture into the middle of each eggplant piece and roll. Place all the filled eggplant rollatini seam side down into the baking dish.
7. Spoon a bit more sauce on top of each piece of rollatini (don’t completely cover) and sprinkle 2 tablespoons of parmesan on top.
8. Bake for 20-25 minutes or until hot. Serve eggplant rollatini with remaining sauce. Enjoy!