How I Make Eggplant Rollatini

Eggplant rollatini - lightly fried, stuffed with creamy cheese, and topped with fresh marinara - oh yeah!  Remember in the 1990's when chicken Francaise, penne with vodka sauce, Caesar salad and eggplant rollatini were served at every party?  Maybe it was just my area, or my friends but that was party food to me for the better part of a decade.  I have lots of happy memories associated with these Italian- American favorites!  I love that the eggplant can be made ahead of time and is just delicious reheated.  There are lots of versions of eggplant rollatini but this is how I make it:

Ingredients

Eggplant:
1 medium eggplant sliced into 1/4 inch lengthwise slices (I leave the skin on)
1 cup of seasoned flour
3 whole eggs plus 1 egg white (reserve egg yolk for filling)
3 tablespoons grated parmesan reggiano
dash of salt and pepper
olive oil for frying

Filling:
1 cup of fresh ricotta
reserved egg yolk
1/2 cup diced fresh mozzarella
1/3 cup grated parmesan reggiano
dash of fresh nutmeg
dash of salt and pepper
prosciutto di parma (optional)
fresh basil (optional)

Cut off the eggplant top and thinly slice the eggplant lengthwise into 1/4 inch slices.  Dredge the slices in flour seasoned with salt and pepper, tapping off excess.  Dip in egg batter (eggs, parm., salt and pepper).  Fry in hot skillet coated with olive oil over medium to high heat.  Make sure that the oil is nice and hot before adding the eggplant or it will be soggy.  Also be sure not to crowd the pan.  The eggplant will need to be fried in batches - add oil as necessary.  The eggplant cooks quickly (about a minute or so per side).  Drain eggplant on paper towels. 

Mix together the filling ingredients through the nutmeg.  Spread an even layer of the filling onto the eggplant slices leaving a little space around the edges.  You can add a slice of prosciutto and/or a fresh basil leaf if desired.  Roll up the eggplant slice and place in a  9x12 baking pan coated with a little olive oil.   Bake at 400 degrees for 15-20 minutes.  Top with your favorite marinara sauce and some extra grated parmesan cheese.   I usually make my marinara homemade but I do like Rao's and Silver Palate jarred marinara in a pinch - they are both really good.  Enjoy!