Awesome Eggplant Rollatine

Name: Awesome Eggplant Rollatine recipe
Prep time: 20 min
Cook time: 45 min
Yield: 4 servings
Cuisine: Global
Ingredients: 4 eggs, lightly beaten; 2 tablespoons garlic powder, divided; 2 cups grated Parmesan cheese, divided; 1 tablespoon Italian seasoning; salt and pepper to taste; 1 cup all-purpose flour; 1 cup vegetable oil for frying; 2 large eggplant, peeled and sliced; 1 (15 ounce) container ricotta cheese; 1 cup shredded mozzarella cheese, divided; 1 tablespoon dried parsley; 1 (10 ounce) package frozen chopped spinach, thawed and drained; 1 (28 ounce) jar tomato pasta sauce, divided

by Micheal Black 1 year ago

4.6 (9)

45 minutes

894.4 kcal

79.6 g carbs

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Description

This is one of my favorite recipes. Thin sliced eggplant is stuffed with cheese and spinach and topped with marinara sauce. I often use prepared jarred sauce to cut the cook time.

Ingredients

4 eggs, lightly beaten
2 tablespoons garlic powder, divided
2 cups grated Parmesan cheese, divided
1 tablespoon Italian seasoning
salt and pepper to taste
1 cup all-purpose flour
1 cup vegetable oil for frying
2 large eggplant, peeled and sliced
1 (15 ounce) container ricotta cheese
1 cup shredded mozzarella cheese, divided
1 tablespoon dried parsley
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (28 ounce) jar tomato pasta sauce, divided

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a shallow mixing bowl combine 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, Italian seasoning, salt and pepper. In a separate, shallow dish or plate, pour the flour.
3. Heat oil in a large, deep skillet. Dredge eggplant slices in flour, then in egg mixture and fry slices 2 or 3 at a time in hot oil. Place fried slices on a paper towel lined plate to drain.
4. In a large bowl combine ricotta, 1/2 cup mozzarella, remaining 1 cup Parmesan, remaining 1 tablespoon garlic powder, 1 egg, parsley and spinach; mix well.
5. Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish. Place about 2 tablespoons of spinach mixture in the center of each eggplant slice and roll securely; place in prepared pan. Pour remaining pasta sauce over eggplant rolls and top with remaining 1/2 cup mozzarella cheese.
6. Bake in preheated oven for 30 minutes.