EGGPLANT ROLLATINE

EGGPLANT ROLLATINE image

Yield 4

Number Of Ingredients 13

2lg. Eggplants-Pealed & sliced lengthwise. 1/8"-1/4" slices.
4 eggs-lightly beaten
2 tbl. garlic powder (divided)
2 cups- grated Parmesan Cheese (divided)
1 Tbl Italian seasoning
Salt & pepper to taste
1 cup-All purpose Flour
1 cup-Vegetable Oil (for frying)
1-15 oz. Container Ricotta cheese
1 cup- Shredded Mozzarella Cheese (divided)
1 tbl-Dried Parsley
1-10oz.pkg. Frozen Chopped Spinach (thawed & pressed)
1-28oz. Jar Tomato Pasta Sauce (divided)

Steps:

1. In a shallow mixing bowl combine 3 eggs. 2. In a 2nd bowl combine 1-Tbl garlic powder, 1 cup Parmesan cheese, Italian seasoning, Salt & Pepper. 3.. In a 3rd separate shallow plate or dish pour the 1 cup flour. 4. Heat oil in large deep skillet. 5. Dredge eggplant in flour, then egg mixture & then seasoning mixture. Fry 2-3 slices at a time 'til light brown on both sides. Remove to paper towels to drain. 6. In a lrg. bowl combine Ricotta, 1/2 cup Mozzarella, remaning 1 cup Parmesan, 1-tbl. garlic powder, 1 egg, parsely & Spinach. Mix well. 7. Spread 1/3 of Pasta sauce in bottom of 9"x13" baking dish. 8. Place about 2 tbl. of Spinach mixture in center of sliced eggplant & roll securely from the narrow end to the wide end. Place in baking dish.Seam side down. Pour remaining sauce over eggplant rolls & top with remaining 1/2 cup Mozzarella cheese. Bake 30 min. 350 degrees F