Ingredients:

  • 2 medium eggplants (about 1.5 lbs/680g total), peeled and thinly sliced lengthwise (about 1/8 inch thick/3mm)
  • 1 tbsp kosher salt
  • 1 cup all-purpose flour (120g), plus more for dusting
  • 2 large eggs, beaten
  • 2 cups panko breadcrumbs (180g)
  • 1 cup vegetable oil (240ml), for frying
  • 15 oz (425g) whole milk ricotta cheese, drained well
  • 1/2 cup grated Parmesan cheese (50g)
  • 1/4 cup chopped fresh basil
  • 1 clove garlic, minced
  • 1/4 tsp ground black pepper
  • Pinch of salt
  • 24 oz (680g) jar of your favorite marinara sauce (or homemade, of course!)
  • 8 oz (225g) fresh mozzarella cheese, shredded
  • Fresh basil leaves, for garnish

Instructions:

  1. Salt the eggplant slices, let rest for 15 minutes, then pat dry. This draws out excess moisture.
  2. Set up your dredging station with flour, beaten eggs, and panko breadcrumbs.
  3. Dredge each eggplant slice in flour, then egg, then panko, ensuring it's fully coated.
  4. Heat the oil and fry the eggplant slices in batches until golden brown and tender. Drain on paper towels.
  5. Combine ricotta, Parmesan, basil, garlic, salt, and pepper in a bowl. Mix well.
  6. Spread a thin layer of ricotta filling on each eggplant slice and roll it up tightly.
  7. Spread a thin layer of marinara sauce in the baking dish. Arrange the eggplant rolls seam-side down on top of the sauce.
  8. Spoon the remaining marinara sauce over the eggplant rolls and top with shredded mozzarella cheese.
  9. Bake until the cheese is melted and bubbly and the sauce is heated through, approximately 20-25 minutes.
  10. Garnish with fresh basil leaves and serve immediately.