This is one of my favourite recipes. Thinly sliced eggplant is spread with cheese and spinach, rolled up and topped with napolitana sauce. I often use prepared sauce from a jar to cut down the cook time.
4 eggs, lightly beaten
2 tablespoons garlic powder, divided
2 cups (230g) grated Parmesan cheese, divided
1 tablespoon Italian seasoning
salt and pepper to taste
1 cup (125g) plain flour
1 cup (250ml) vegetable oil for frying
2 large eggplants, peeled and sliced
420g ricotta cheese
120g grated mozzarella cheese, divided
1 tablespoon dried parsley
1 (250g) packet frozen chopped spinach, thawed and drained
1 (750g) jar tomato pasta sauce, divided
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
In a shallow mixing bowl combine 3 eggs, 1 tablespoon garlic powder, 1 cup (115g) Parmesan cheese, Italian seasoning, salt and pepper. Into a separate shallow dish or plate, pour the flour.
Heat oil in a large, deep frypan. Coat 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.
In a large bowl combine ricotta, 1/2 cup (60g) mozzarella, remaining 1 cup Parmesan, remaining 1 tablespoon garlic powder, 1 egg, parsley and spinach; mix well.
Spread about 1/3 of the pasta sauce in the bottom of a 20x30cm baking dish. Place about 2 tablespoons of spinach mixture in the centre 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.
Bake in preheated oven for 30 minutes.
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.
Fresh garlic can be used instead of the garlic powder.