Ingredients
2 medium eggplants, sliced into ¼”-thick planks (about 2 lb.)
1 tbsp. kosher salt
3/4 c. all-purpose flour
1 tsp. freshly ground black pepper
1 1/2 tsp. Italian seasoning
Extra-virgin olive oil, for frying
1 1/2 c. ricotta
1 c. shredded mozzarella
1/4 c. freshly grated Parmesan
1 large egg
2 cloves garlic, grated
1/4 c. chopped fresh basil
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. crushed red pepper flakes (optional)
1 c. shredded mozzarella
1 1/2 c. tomato sauce or marinara
3/4 c. freshly grated Parmesan, plus more for serving
Basil leaves, for serving
Preparation
Step 1Lay eggplant slices on a large baking sheet lined with a cooling rack. Lightly season eggplant planks with salt on both sides and let sit for 30 minutes to release excess moisture. Pat dry with paper towels.Step 2In a large bowl, combine flour, pepper, and Italian seasoning. In a large high-sided pan, heat 3 tablespoons oil over medium heat until shimmering. Working in batches, coat eggplant evenly in flour mixture, shaking off excess, and add to pan. Fry eggplant until golden, about 2 minutes per side; transfer to a plate. Repeat with remaining eggplant, adding more oil to pan as needed.Step 3In a medium bowl, mix together all filling ingredients until smooth. Place 1 heaping tablespoon of filling onto the bottom of each eggplant slice and roll up into a log.Step 4Preheat oven to 375°. In a 9”-x-13” baking dish, spread ½ cup tomato sauce in an even layer. Arrange rolled eggplant in a single layer over sauce. Top with remaining 1 cup mozzarella, 1 cup tomato sauce, and ¾ cup Parmesan.Step 5Bake until sauce is bubbly and cheese is melty, about 30 minutes.
Don’t be tempted to skip the 30 minutes of salting and draining: this is a crucial step to making sure your resulting dish is tender and as flavorful as possible. If you’ve ever experienced biting into rubbery eggplant, this technique will help you avoid it forevermore. If you’ve made this recipe, be sure to drop a comment down below and let us know your thoughts!
