Breaded Eggplant Rollatini | Tasty Recipes

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Breaded Eggplant Rollatini

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

Ingredients :

  • Eggplant:
  • 1 large eggplant, cut lengthwise into 1/4-inch slices
  • 1/2 cup milk
  • 1/2 cup whole wheat flour
  • 2 teaspoons garlic powder, divided
  • 1 teaspoon onion powder, divided
  • 1/2 teaspoon red pepper flakes, or to taste
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 2 eggs
  • 1 cup panko bread crumbs
  • 1/4 cup olive oil, divided
  • Sauce:
  • 2 tablespoons olive oil
  • 1/2 large onion, chopped
  • 2 teaspoons minced garlic, or to taste
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can petite diced tomatoes
  • 1/2 (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
  • Filling:
  • 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
  • 1/8 teaspoon ground nutmeg
  • salt and ground black pepper to taste

Instructions :

Prep : 45M Cook : 8M Ready in : 1H50M
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place eggplant slices in a large dish and cover with salted water. Let soak, about 15 minutes. Drain and cover with milk.
  • 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.
  • Beat eggs lightly in a shallow bowl that is long enough for the eggplant slices to fit in.
  • 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.
  • Place 1 slice eggplant in flour mixture, shaking to coat. Dip in egg. Transfer to bag with panko mixture, shaking to coat. Repeat with remaining slices.
  • Heat 1 tablespoon olive oil in a large skillet. Cook coated eggplant slices in batches until golden brown and crisp, about 2 minutes per side. Transfer to a cooling rack. Repeat with remaining eggplant, adding oil as needed.
  • Heat 2 tablespoons oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion softens, about 5 minutes. Stir in tomato sauce, diced tomatoes, chopped tomatoes, 2 teaspoons pepper, oregano, basil, 1 teaspoon salt, and poultry seasoning. Reduce heat to low and cover; cook sauce, stirring occasionally, until flavors combine, 10 to 15 minutes.
  • Mix ricotta cheese, spinach, egg, Parmesan cheese, 1 teaspoon garlic, nutmeg, salt, and pepper together gently in a bowl to make filling.
  • Spread 2 to 3 tablespoons of filling over each eggplant slice. Roll slices into logs and arrange in a single layer in a 9x13-inch baking pan. Pour tomato sauce evenly on top.
  • Bake in the preheated oven until sauce is bubbly, about 30 minutes. Let stand for 5 minutes before serving.

Notes :

  • If using frozen spinach in the filling, make sure you squeeze out all the water.
  • If you would like, you can add shredded mozzarella or Parmesan cheese to the top before baking.

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