Directions

• Warm the Marinara Sauce
  Place the marinara sauce into a saucepan and gently heat it until it begins to bubble. The goal is simply to warm it through, not to overcook it. Set aside once warm.
• Prepare and Slice the Eggplant
  Trim off the top and bottom of the eggplants, then slice them lengthwise into thin, even strips. Lay the slices flat on a wire rack.
• Salt the Eggplant
  Sprinkle salt over both sides of the eggplant slices and let them rest for about 15 minutes. This draws out excess moisture and bitterness, making the eggplant more flavorful and pliable.
• Make the Ricotta Filling
  In a mixing bowl, combine ricotta cheese, egg, shredded mozzarella, grated Parmigiano-Reggiano, chopped parsley, a pinch of salt, and black pepper. Mix until smooth and well blended, then set aside.
• Dry and Flour the Eggplant
  Pat the eggplant slices dry with paper towels. Coat each slice lightly on both sides with seasoned all-purpose flour, shaking off any excess.
• Pan-Fry the Eggplant
  Heat oil in a pan and fry the eggplant in batches for about 2 minutes per side, until golden brown. Transfer to a rack or paper towels and season lightly with salt while hot.
• Assemble the Rollatini
  Spread 1 cup of marinara sauce evenly over the bottom of a 9×12-inch baking dish. Add about 3 tablespoons of ricotta filling to each eggplant slice, spread evenly, then roll it up and place seam-side down in the dish, leaving a little space between rolls.
• Top and Bake
  Spoon another cup of marinara over the rolled eggplant and sprinkle shredded mozzarella evenly on top. Bake at 375°F (190°C) until hot and bubbly.
• Rest and Serve
  Remove from the oven and let the dish rest for about 15 minutes before serving. This allows the cheese to set and makes serving easier.