Breaded Eggplant Rollatini

Serves: 3

Brad Rosenbaum

1 January 1970

Based on User reviews:

55

Spice

39

Sweetness

49

Sourness

42

mins

Prep time (avg)

4

Difficulty

Ingredients:

1 large

Eggplant (cut lengthwise into 1/4-inch slices)

1 cup

Milk

1 cup

Whole Wheat Flour

2 tsps

Garlic Powder (divided)

1 tsp

Onion Powder (divided)

1 tsp

Red Pepper Flake (to taste)

1

Salt

1

Ground Black Pepper (to taste)

2

Eggs

1 cup

Panko Bread Crumbs

2 tbsps

Olive Oil

1 large

Onion (chopped)

1 tsp

Garlic (minced)

430 g

Tomato Sauce (can)

30 g

Tomatoes (can chopped)

2 tsps

Oregano (dried, to taste)

2 tsps

Dried Basil (to taste)

1 tsp

Poultry Seasoning (to taste)

230 g

Spinach (package fresh)

1

Egg

2 tbsps

Grated Parmesan Cheese

1 tsp

Ground Nutmeg

Directions:

1

Preheat oven to 350 degrees F (175 degrees C)

2

Place eggplant slices in a large dish and cover with salted water

3

Let soak, about 15 minutes

4

Drain and cover with milk

5

Combine flour, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large resealable plastic bag

6

Beat eggs lightly in a shallow bowl that is long enough for the eggplant slices to fit in

7

Combine panko, remaining 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper in another large resealable plastic bag

8

Place 1 slice eggplant in flour mixture, shaking to coat

9

Dip in egg

10

Transfer to bag with panko mixture, shaking to coat

11

Repeat with remaining slices

12

Heat 1 tablespoon olive oil in a large skillet

13

Cook coated eggplant slices in batches until golden brown and crisp, about 2 minutes per side

14

Transfer to a cooling rack

15

Repeat with remaining eggplant, adding oil as needed

16

Heat 2 tablespoons oil in a large pot over medium heat

17

Add onion and garlic; cook and stir until onion softens, about 5 minutes

18

Stir in tomato sauce, diced tomatoes, chopped tomatoes, 2 teaspoons pepper, oregano, basil, 1 teaspoon salt, and poultry seasoning

19

Reduce heat to low and cover; cook sauce, stirring occasionally, until flavors combine, 10 to 15 minutes

20

Mix ricotta cheese, spinach, egg, Parmesan cheese, 1 teaspoon garlic, nutmeg, salt, and pepper together gently in a bowl to make filling

21

Spread 2 to 3 tablespoons of filling over each eggplant slice

22

Roll slices into logs and arrange in a single layer in a 9x13-inch baking pan

23

Pour tomato sauce evenly on top

24

Bake in the preheated oven until sauce is bubbly, about 30 minutes

25

Let stand for 5 minutes before serving