Awesome Eggplant Rollatine

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 9×13 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.

Awesome Eggplant Rollatine