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Awesome Eggplant Rollatine
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Crispy fried eggplant slices stuffed with cheesy spinach filling, baked with pasta sauce and gooey mozzarella.
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
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) to ensure the perfect temperature for baking.
  • Combine 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, Italian seasoning, salt, and pepper in a shallow mixing bowl. Place the flour in a separate dish or plate.
  • In a large, deep skillet, heat oil until shimmering. Coat eggplant slices in flour, dip in egg mixture, and fry in batches of 2 or 3 slices at a time until golden brown. Transfer to a paper towel-lined plate to drain excess oil.
  • Mix together ricotta, 1/2 cup mozzarella, 1 cup Parmesan, 1 tablespoon garlic powder, egg, parsley, and spinach until fully combined in a large bowl.
  • Spread a generous layer of pasta sauce on the bottom of a 9x13 inch baking dish. Spoon a heaping 2 tablespoons of spinach mixture onto the center of each eggplant slice, then roll them tightly and place them in the dish. Pour the rest of the pasta sauce over the eggplant rolls and sprinkle with the remaining 1/2 cup of mozzarella cheese.
  • Place in a hot oven and bake for 30 minutes.

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