Ingredients1 h 50 m servings 331 cals
- 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.
- Cook's 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.
Per Serving: 331 calories; 18 g fat; 32.6 g carbohydrates; 15.4 g protein; 89 mg cholesterol; 1060 mg sodium. Full nutrition
ReviewsRead all reviews 5
Delicious! I did scale the recipe back b/c while I LOVE eggplant in any form, the family does not. :( I did use my own sauce that I already had made, but followed the recipe otherwise. My mom ma...
This was a tasty meatless dish. My husband actually really liked it. I had a hard time cutting the eggplant 1/4" and so mine ended up a little fat which made them harder to roll. There was a t...
This was more work than I bargained for, but it turned out so well I will make it again. You could take some of the shortcuts suggested in other reviews, but I do think the homemade sauce is ke...
I will definitely make this again. My son is a meat and potatoes kind of guy and he really liked this. He even went back for seconds! I did make some changes. I selected this recipe because ...