Deconstructed Eggplant Rollatini Recipe – Easy Christmas Eve Dinner
Making deconstructed eggplant rollatini for Christmas Eve that’s so much easier than traditional rolled versions but delivers the same incredible Italian flavors. This simplified layered method eliminates the time-consuming rolling process while maintaining authentic taste. Italian eggplant sliced quarter inch thick gets dredged in an egg wash made with ranch dressing for extra tang and creaminess, then coated in seasoned breadcrumbs mixed with fresh Parmigiano-Reggiano, garlic powder, onion powder, and dried parsley. Fried at 350 to 375 degrees until golden brown and crispy then placed on wire racks to stay crisp. The cheese filling combines 48 ounces ricotta with two cups each of grated Parmigiano-Reggiano and mozzarella plus fresh herbs including parsley, basil, and oregano. Secret ingredient nutmeg adds traditional Italian depth to the cheese mixture. Two eggs bind the filling together. Assembly is simple – layer marinara sauce, fried eggplant, dollops of cheese mixture, repeat, then top with more Parmigiano and mozzarella. Bake at 350 degrees until bubbly and golden. This deconstructed version saves significant time compared to individual rolled rollatini while feeding a crowd for holiday entertaining. Perfect meatless option for Italian Christmas Eve Feast of Seven Fishes tradition. The ranch dressing in the egg wash is an unexpected ingredient that enhances flavor and helps breading adhere. Includes tip for easy oil disposal using Fry Away product that solidifies used frying oil for safe garbage disposal. Makes large batch ideal for Christmas Eve dinner. Can prep components ahead and assemble day of for stress-free entertaining. Comment recipe for full ingredient measurements and detailed instructions delivered just in time for your Christmas Eve celebration. #EggplantRollatini #ChristmasEve #ItalianCooking
Dining and Cooking