Awesome Eggplant Rollatine

Thinly sliced eggplant is lightly fried, then stuffed with a spinach and cheese mixture and baked with pasta sauce and mozzarella cheese.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 894 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Bake in preheated oven for 30 minutes.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.