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My review
Awesome Eggplant Rollatine
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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Ingredients
1 h 5 m servings 894 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Watch Now
- 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. Watch Now
- 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. Watch Now
- 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. Watch Now
- 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. Watch Now
- Bake in preheated oven for 30 minutes. Watch Now
Footnotes
- Editor's Note
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
Per Serving: 894 calories; 41.6 g fat; 79.6 g carbohydrates; 53.3 g protein; 276 mg cholesterol; 1872 mg sodium. Full nutrition
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Reviews
Read all reviews 108136 Ratings
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Most helpful positive review
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, bak...
Most helpful critical review
10/20/2005
I would consider this a sort of eggplant parmigiana or lasagne. Slice your eggplants longways! And use 2. I followed others suggestions that one is enough...not so! I also didn't bread the eggpl...
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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, bak...
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 c...
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 ...
7/23/2004
This recipe makes the best low carb vegetarian lasagna ever!!! I used about 1/3 a cup of Atkins low carb bake mix instead of flour and and some cream to the egg wash. 1 small eggplant thinly sli...
1/18/2002
This recipe is amazing! I have been looking for a good eggplant dish for a long time, and this hit the spot! I did use a basil/oregano combo instead of buying the prepackaged italian seasoning. ...
1/11/2004
This was great! However, I did not use the frying method, I roasted my eggplant in the oven using extra virgin olive oil for 2-3 min on each side instead. Another idea is to dredge the eggplant ...
10/20/2005
I would consider this a sort of eggplant parmigiana or lasagne. Slice your eggplants longways! And use 2. I followed others suggestions that one is enough...not so! I also didn't bread the eggpl...
9/5/2002
Although it says "thinly sliced" in the description, in the ingredients list it doesn't say whether to slice the eggplant lengthwise or not and it doesn't say how thin to slice it. The egg and p...