Eggplant
Breaded Eggplant Rollatini
A delicious vegetarian meal that is well worth the cook time!
Ingreadient
- 1 large eggplant, cut lengthwise into 1/4-inch slices
- ½ cup milk
- ½ cup whole wheat flour
- 2 teaspoons garlic powder, divided
- 1 teaspoon onion powder, divided
- ½ teaspoon red pepper flakes, or to taste
- ½ teaspoon salt, divided
- ½ teaspoon ground black pepper, divided
- 2 eggs
- 1 cup panko bread crumbs
- ¼ cup olive oil, divided
- 2 tablespoons olive oil
- ½ large onion, chopped
- 2 teaspoons minced garlic, or to taste
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can petite diced tomatoes
- ½ (14.5 ounce) can chopped tomatoes
- 2 teaspoons ground black pepper
- 2 teaspoons dried oregano, or to taste
- 2 teaspoons dried basil, or to taste
- 1 teaspoon salt
- 1 teaspoon poultry seasoning, or to taste
- 1 (15 ounce) container low-fat ricotta cheese
- 1 (8 ounce) package fresh spinach
- 1 egg
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon minced garlic
- ⅛ teaspoon ground nutmeg
- salt and ground black pepper to taste
Eggplant:
Sauce:
Filling:
Direction
- 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.
