Description
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
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- 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.
- Bake in preheated oven for 30 minutes.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 4