Ingredients Edit

  1. 4 eggs, lightly beaten
  2. 2 tablespoons garlic powder, divided
  3. 2 cups grated Parmesan cheese, divided
  4. 1 tablespoon Italian seasoning
  5. salt and pepper to taste
  6. 1 cup all-purpose flour
  7. 1 cup vegetable oil for frying
  8. 2 large Eggplant, peeled and sliced
  9. 1 (15 ounce) container ricotta cheese
  10. 1 cup shredded mozzarella Cheese, divided
  11. 1 tablespoon dried parsley
  12. 1 (10 ounce) package chopped frozen spinach, thawed and pressed
  13. 4 cups Mariara Sauce or 1 28 ounce jar tomato Pasta sauce, divided

Directions Edit

Preheat oven to 350 degrees F

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 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.

Bake in preheated oven for 30 minutes.

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