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.
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.
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)