Eggplant Sorentino

Think of this as eggplant’s love letter to lasagna. Thin slices of eggplant get a flour-and-egg coat, a quick fry until golden, then wrap around a pillow of ricotta and a slab of mozzarella like an Italian crepe. Tucked seam-side down into a pan of marinara, blanketed with more cheese, then baked just long enough for everything to melt into one bubbling unit.

The secret is slicing the eggplant thin, about ⅛ inch, so the rolls stay pliable and don’t split when you wrap them. Fry in batches and drain well before filling, because soggy eggplant makes a sad roll.

Chef Tips

• Salt the eggplant slices and let them sweat 20 minutes before dredging to pull out bitterness and excess moisture.
• Use whole-milk ricotta and stir in a beaten egg plus grated parmesan for a firmer, richer filling that holds its shape.
• Fry in shallow oil at medium-high heat so the coating crisps fast without the eggplant drinking up grease.
• Make ahead friendly: assemble the rolls in the baking dish, cover, and refrigerate up to a day before baking.

Variations

• Swap ricotta for a blend of goat cheese and spinach for a tangy, greener filling.
• Add a layer of prosciutto or thinly sliced salami inside each roll before wrapping.
• Go gluten-free by dredging in almond flour or a gluten-free flour blend.