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Awesome Eggplant Rollatine

Awesome Eggplant Rollatine

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
DEBNJAMES

DEBNJAMES

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.

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Nutrition

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  • Calories:
  • 938 kcal
  • 47%
  • Fat:
  • 44.4 g
  • 68%
  • Carbs:
  • 80g
  • 26%
  • Protein:
  • 57.2 g
  • 114%
  • Cholesterol:
  • 311 mg
  • 104%
  • Sodium:
  • 2025 mg
  • 81%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake in preheated oven for 30 minutes.
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Reviews

BISODER
111

BISODER

4/11/2005

It should be noted that when you slice the eggplants, make sure you are slicing them lengthwise (not width-wise like my fiance did) :) Also, I would recommend instead of frying the slices, bake them on a cookie sheet w/ a layer of olive oil at 350 degrees for about 15 min. I also used fresh garlic instead of garlic powder. Good recipe.

TAWNEY112
45

TAWNEY112

10/23/2006

This is so good, but a lot of work, so I modified it. Instead of dredging in flour and then the egg/cheese mixture, I omit the flour altogether and just dredge the eggplant in egg, then in the cheese/spices mixture before frying. Instead of rolling it up, I just layer slices in the pan (with some sauce in the bottom of the dish) and put the cheese/spinach mixture on top, and then cover with the remaining sauce. It's truly awesome!

John
35

John

6/15/2004

What a great dish!!! Make extra because this is one that's even better the next day. The batter for frying is too thick. I thinned it with milk. Something no one is saying here. Slice the eggplant lengthwise or you won't be able to roll it. Also, I have added Sundried Tomatos and Basil from our garden to the filling. Fresh garlic would probably be good. i put mushroom slices in the botom of the pan with the sauce. Fairly easy dish - Make it your own.

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