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Cheese and Spinach Eggplant Rolls
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.
Ingredients
Serves: 4
- 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
Directions
Preparation:20min ›
Cook:45min ›
Ready in:1hour5min
- Preheat oven to 180 degrees C.
- 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.
Nutritional Data
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.
Garlic Powder
Fresh garlic can be used instead of the garlic powder.
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Reviews and Ratings
Global Ratings:
(130)
Reviews in English (103)
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, bake them on a cookie sheet w/ a layer of olive oil at 350 degrees for about 15 min. I also used fresh garlic instead of garlic powder. Good recipe. - 11 Apr 2005 (Review from Allrecipes USA and Canada)
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 cheese/spices mixture before frying. Instead of rolling it up, I just layer slices in the pan (with some sauce in the bottom of the dish) and put the cheese/spinach mixture on top, and then cover with the remaining sauce. It's truly awesome! - 23 Oct 2006 (Review from Allrecipes USA and Canada)
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 the eggplant lengthwise or you won't be able to roll it. Also, I have added Sundried Tomatos and Basil from our garden to the filling. Fresh garlic would probably be good. i put mushroom slices in the botom of the pan with the sauce. Fairly easy dish - Make it your own. - 15 Jun 2004 (Review from Allrecipes USA and Canada)
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