Ingredients
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4 eggs, lightly beaten
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2 tablespoons garlic powder, divided
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2 cups grated Parmesan cheese, divided
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1 tablespoon Italian seasoning
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salt and pepper to taste
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1 cup all-purpose flour
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1 cup vegetable oil for frying
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2 large eggplant, peeled and sliced
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1 (15 ounce) container ricotta cheese
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1 cup shredded mozzarella cheese, divided
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1 tablespoon dried parsley
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1 (10 ounce) package frozen chopped spinach, thawed and drained
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1 (28 ounce) jar tomato pasta sauce, divided
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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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.
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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.
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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.
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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.
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Bake in preheated oven for 30 minutes.
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.
Nutrition Facts (per serving)
894 | Calories |
42g | Fat |
80g | Carbs |
53g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 894 | |
% Daily Value * | |
Total Fat 42g | 53% |
Saturated Fat 19g | 95% |
Cholesterol 276mg | 92% |
Sodium 1872mg | 81% |
Total Carbohydrate 80g | 29% |
Dietary Fiber 15g | 54% |
Total Sugars 28g | |
Protein 53g | 107% |
Vitamin C 10mg | 12% |
Calcium 1179mg | 91% |
Iron 8mg | 42% |
Potassium 1691mg | 36% |
* 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.