Breaded Eggplant Rollatini

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Description

A delicious vegetarian meal that is well worth the cook time!

Ingredients

  • 1 large eggplant, cut lengthwise into 1/4-inch slices
  • ½ cup milk
  • ½ cup whole wheat flour
  • 2 teaspoons garlic powder, divided
  • 1 teaspoon onion powder, divided
  • ½ teaspoon red pepper flakes, or to taste
  • ½ teaspoon salt, divided
  • ½ teaspoon ground black pepper, divided
  • 2 eggs
  • 1 cup panko bread crumbs
  • ¼ cup olive oil, divided
  • 2 tablespoons olive oil
  • ½ large onion, chopped
  • 2 teaspoons minced garlic, or to taste
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can petite diced tomatoes
  • ½ (14.5 ounce) can chopped tomatoes
  • 2 teaspoons ground black pepper
  • 2 teaspoons dried oregano, or to taste
  • 2 teaspoons dried basil, or to taste
  • 1 teaspoon salt
  • 1 teaspoon poultry seasoning, or to taste
  • 1 (15 ounce) container low-fat ricotta cheese
  • 1 (8 ounce) package fresh spinach
  • 1 egg
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon minced garlic
  • ⅛ teaspoon ground nutmeg
  • salt and ground black pepper to taste

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place eggplant slices in a large dish and cover with salted water. Let soak
  3. about 15 minutes. Drain and cover with milk.
  4. Combine flour
  5. 1 teaspoon garlic powder
  6. 1/2 teaspoon onion powder
  7. 1/4 teaspoon red pepper flakes
  8. 1/4 teaspoon salt
  9. and 1/4 teaspoon pepper in a large resealable plastic bag.
  10. Beat eggs lightly in a shallow bowl that is long enough for the eggplant slices to fit in.
  11. Combine panko
  12. remaining 1 teaspoon garlic powder
  13. 1/2 teaspoon onion powder
  14. 1/4 teaspoon red pepper flakes
  15. 1/4 teaspoon salt
  16. and 1/4 teaspoon pepper in another large resealable plastic bag.
  17. Place 1 slice eggplant in flour mixture
  18. shaking to coat. Dip in egg. Transfer to bag with panko mixture
  19. shaking to coat. Repeat with remaining slices.
  20. Heat 1 tablespoon olive oil in a large skillet. Cook coated eggplant slices in batches until golden brown and crisp
  21. about 2 minutes per side. Transfer to a cooling rack. Repeat with remaining eggplant
  22. adding oil as needed.
  23. Heat 2 tablespoons oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion softens
  24. about 5 minutes. Stir in tomato sauce
  25. diced tomatoes
  26. chopped tomatoes
  27. 2 teaspoons pepper
  28. oregano
  29. basil
  30. 1 teaspoon salt
  31. and poultry seasoning. Reduce heat to low and cover; cook sauce
  32. stirring occasionally
  33. until flavors combine
  34. 10 to 15 minutes.
  35. Mix ricotta cheese
  36. spinach
  37. egg
  38. Parmesan cheese
  39. 1 teaspoon garlic
  40. nutmeg
  41. salt
  42. and pepper together gently in a bowl to make filling.
  43. Spread 2 to 3 tablespoons of filling over each eggplant slice. Roll slices into logs and arrange in a single layer in a 9×13-inch baking pan. Pour tomato sauce evenly on top.
  44. Bake in the preheated oven until sauce is bubbly
  45. about 30 minutes. Let stand for 5 minutes before serving.

Prep Time: 45 mins

Cook Time: 45 mins

Total Time: 1 hr 50 mins

Servings: 8

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