Awesome Eggplant Rollatine |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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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.
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