Awesome Eggplant Rollatine

Awesome Eggplant Rollatine

99
DEBNJAMES 2

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 5 m servings 938 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 938 kcal
  • 47%
  • Fat:
  • 44.4 g
  • 68%
  • Carbs:
  • 80g
  • 26%
  • Protein:
  • 57.2 g
  • 114%
  • Cholesterol:
  • 285 mg
  • 95%
  • Sodium:
  • 2025 mg
  • 81%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

99
  1. 124 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

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...

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...

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...

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 ...

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...

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. ...

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 ...

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...

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...

SINFULLY GOOD! The second time making this I found it was easiest to stack the eggplant slices layering the mixture between. Then take slices off the top and fry. Less mess and evenly coated. I ...