Stuffed Eggplant Rolls
Updated: Nov 9
4 eggs, lightly beaten
2 tablespoons garlic powder, divided
2 cups grated Parmesan cheese, divided
1 tablespoon Italian seasoning
1 cup all-purpose flour
2 cups flavored Panko Bread Crumbs
1 cup vegetable oil for frying
2 large eggplants, 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
Spaghetti (if desired)
Preheat oven to 350 degrees F.
In a mixing bowl combine 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, and Italian seasoning.
In two separate, shallow dishes, pour the flour and then the bread crumbs.
Heat oil in a large, deep skillet. Dredge eggplant slices in flour, then in egg mixture and then into the bread crumbs. Fry slices a few at a time in hot oil. Place fried slices on a paper towel lined plate to drain.
In a large bowl combine ricotta, 1/2 cup mozzarella, remaining 1 cup Parmesan, remaining 1 tablespoon garlic powder, salt & pepper, 1 egg, parsley and spinach; mix well.
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.
Bake in preheated oven for 30 minutes.
Serve over spaghetti if desired.