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Breaded Eggplant Rollatini
Breaded Eggplant Rollatini
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
110 minutes
Eggplant rollatini with ricotta, spinach, and tomato sauce - a crispy, savory vegetarian delight.
Ingredients:
  • 1 large eggplant, cut lengthwise into 1/4-inch slices
  • 0.5 cup milk
  • 0.5 cup whole wheat flour
  • 2 teaspoons garlic powder, divided
  • 1 teaspoon onion powder, divided
  • 0.5 teaspoon red pepper flakes, or to taste
  • 0.5 teaspoon salt, divided
  • 0.5 teaspoon ground black pepper, divided
  • 2 eggs
  • 1 cup panko bread crumbs
  • 0.25 cup olive oil, divided
  • 0.5 large onion, chopped
  • 2 teaspoons minced garlic, or to taste
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can petite diced tomatoes
  • 0.5 (14.5 ounce) can chopped tomatoes
  • 2 teaspoons ground black pepper
  • 2 teaspoons dried oregano, or to taste
  • 2 teaspoons dried basil, or to taste
  • 1 teaspoon salt
  • 1 teaspoon poultry seasoning, or to taste
  • 1 (15 ounce) container low-fat ricotta cheese
  • 1 (8 ounce) package fresh spinach
  • 1 egg
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon minced garlic
  • 0.125 teaspoon ground nutmeg
  • salt and ground black pepper to taste
Instructions:
  • Preheat oven to 350°F (175°C) for a perfect bake.
  • Place the eggplant slices in a large dish and soak in salted water for about 15 minutes. Drain the water and cover the slices with milk.
  • In a large resealable plastic bag, mix together flour, garlic powder, onion powder, red pepper flakes, salt, and pepper.
  • Lightly whisk the eggs in a shallow bowl large enough for the eggplant slices to fit in.
  • In a large resealable plastic bag, mix together panko, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Coat 1 slice of eggplant in flour, then dip in egg, and finally coat in panko. Repeat with the rest of the slices.
  • In a large skillet, warm 1 tablespoon of olive oil over medium-high heat. Cook eggplant slices, coated, in batches until they are golden brown and crispy, approximately 2 minutes per side. Transfer them to a cooling rack and continue with the remaining eggplant, adding more oil as necessary.
  • In a large pot over medium heat, warm 2 tablespoons of oil. Add onion and garlic, sauté until the onion softens, for about 5 minutes. Add tomato sauce, diced tomatoes, chopped tomatoes, 2 teaspoons of pepper, oregano, basil, 1 teaspoon of salt, and poultry seasoning. Lower the heat, cover, and let the flavors meld by simmering for 10 to 15 minutes, stirring occasionally.
  • Combine ricotta cheese, spinach, egg, Parmesan cheese, 1 teaspoon of garlic, nutmeg, salt, and pepper in a bowl, gently stirring to create the flavorful filling.
  • Spread a generous amount of filling over each eggplant slice and roll them into delicious logs. Place the rolls neatly in a 9x13-inch baking pan and pour the flavorful tomato sauce evenly over the top.
  • Bake in the preheated oven for 30 minutes or until the sauce is bubbly. Allow it to rest for 5 minutes before serving.

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