Awesome Eggplant Rollatine

Awesome Eggplant Rollatine


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Thinly sliced eggplant is lightly fried, then stuffed with a spinach and cheese mixture and baked with pasta sauce and mozzarella cheese.

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  • 4 eggs, lightly beaten
  • 2 Tbs. garlic powder, divided
  • 2 C. grated Parmesan cheese, divided
  • 1 Tbs. Italian seasoning
  • salt and pepper to taste
  • 1 C. all-purpose flour
  • 1 C. vegetable oil for frying
  • 2 large eggplant, peeled and sliced
  • 1 (15 oz.) container ricotta cheese
  • 1 C. shredded mozzarella cheese, divided
  • 1 Tbs. dried parsley
  • 1 (10 oz.) package chopped frozen spinach, thawed and pressed
  • 1 (28 oz.) jar tomato pasta sauce, divided

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Preheat oven to 350 degrees F (175 degrees C). In a shallow mixing bowl combine 3 eggs, 1 Tbs. garlic powder, 1 C. Parmesan cheese, Italian seasoning, salt and pepper. In a separate, shallow dish or plate, pour the flour. 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. In a large bowl combine ricotta, 1/2 C. mozzarella, remaining 1 C. Parmesan, remaining 1 Tbs. garlic powder, 1 egg, parsley and spinach; mix well. Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish. Place about 2 Tbs. 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 C. mozzarella cheese. Bake in preheated oven for 30 minutes.

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