Awesome Eggplant Rollatine Recipe
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Awesome Eggplant Rollatine

By: 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."

Rating: This weblink has been rated 91 times with an average star rating of 4.4 Read Reviews (78)

Rate/Review | 3,319 people have saved this

What to Drink?

Wine Sangiovese
Prep Time:
20 Min
Cook Time:
45 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 4 eggs, lightly beaten
  • 2 tablespoons garlic powder, divided
  • 2 cups grated Parmesan cheese, divided
  • 1 tablespoon Italian seasoning
  • salt and pepper to taste
  • 1 cup all-purpose flour
  • 1 cup vegetable oil for frying
  • 2 large eggplant, peeled and sliced
  • 1 (15 ounce) container ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1 tablespoon dried parsley
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (28 ounce) jar tomato pasta sauce, divided

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake in preheated oven for 30 minutes.

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 938 | Total Fat: 44.4g | Cholesterol: 311mg

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 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2005 by BISODER 
It should be noted that when you slice the eggplants, make sure you are slicing them... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2004 by Pastor John 
What a great dish!!! Make extra because this is one that's even better the next day. The... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 25, 2003 by JWATKIN 
This recipe is amazing! I have been looking for a good eggplant dish for a long time, and this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 23, 2006 by TAWNEY112 
This is so good, but a lot of work, so I modified it. Instead of dredging in flour and then... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2004 by COLLEGECHICK81 
This recipe makes the best low carb vegetarian lasagna ever!!! I used about 1/3 a cup of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2004 by ASHAY 
This was great! However, I did not use the frying method, I roasted my eggplant in the oven... MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2003 by MPALMER1065 
Although it says "thinly sliced" in the description, in the ingredients list it doesn't say... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2005 by DC Girly Girl 
I would consider this a sort of eggplant parmigiana or lasagne. Slice your eggplants longways!... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 30, 2004 by AJNOVAKS 
SINFULLY GOOD! The second time making this I found it was easiest to stack the eggplant slices... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2003 by JENNFAIR 
This dish was delicious. I found I had to add an extra egg in the egg dip mixture to have... MORE

 
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