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