Breaded Eggplant Rollatini Recipe

Prep Time:

45 mins

Cook Time:

45 mins

Additional Time:

20 mins

Total Time:

1 hr 50 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

Eggplant:

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

Sauce:

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

Filling:

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

Directions

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.

Cook's Notes:

If using frozen spinach in the filling, make sure you squeeze out all the water.

If you would like, you can add shredded mozzarella or Parmesan cheese to the top before baking.

Nutrition Facts (per serving)

331	Calories
18g	Fat
33g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 331
% Daily Value *
Total Fat 18g	23%
Saturated Fat 5g	27%
Cholesterol 89mg	30%
Sodium 1060mg	46%
Total Carbohydrate 33g	12%
Dietary Fiber 7g	23%
Total Sugars 8g
Protein 15g	31%
Vitamin C 21mg	23%
Calcium 279mg	21%
Iron 5mg	27%
Potassium 825mg	18%

* 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.

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