• Tips From Pips

Stuffed Eggplant Rolls

Updated: Nov 9


Ingredients:

  • 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

  • Salt, pepper

  • Spaghetti (if desired)


Directions:

  1. Preheat oven to 350 degrees F.

  2. In a mixing bowl combine 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, and Italian seasoning.

  3. In two separate, shallow dishes, pour the flour and then the bread crumbs.

  4. 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.

  5. 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.

  6. 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.

  7. Bake in preheated oven for 30 minutes.

Serve over spaghetti if desired.

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