Breaded Eggplant Rollatini recipe
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Ingredients
- 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 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 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
Nutrition Info
- 331.1 caloriescarbohydrate: 32.6 gcholesterol: 88.6 mgfat: 18 gfiber: 6.5 gprotein: 15.4 gsaturatedFat: 5.3 gservingSize: -sodium: 1060.3 mgsugar: 7.9 gtransFat: : -unsaturatedFat: : -
Directions Breaded Eggplant Rollatini
Directions
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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.