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Awesome Eggplant Rollatine

"This is one among my favorite recipes. Thin sliced eggplant is stuffed with cheese and spinach and crowned with marinara sauce. I often use organized jarred sauce to cut the prepare dinner time."

Ingredients :

four eggs, lightly overwhelmed
2 tablespoons garlic powder, divided
2 cups grated Parmesan cheese, divided
1 tablespoon Italian seasoning
salt and pepper to flavor
1 cup all-purpose flour
1 cup vegetable oil for frying
2 big eggplant, peeled and sliced
1 (15 ounce) container ricotta cheese
1 cup shredded mozzarella cheese, divided
1 tablespoon dried parsley
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (28 ounce) jar tomato pasta sauce, divided

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H5M

Preheat oven to 350 ranges F (one hundred seventy five tiers C).
In a shallow blending bowl combine three eggs, 1 tablespoon garlic powder, 1 cup 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 aggregate and fry slices 2 or 3 at a time in hot oil. Place fried slices on a paper towel coated plate to empty.
In a big bowl integrate ricotta, half cup mozzarella, closing 1 cup Parmesan, remaining 1 tablespoon garlic powder, 1 egg, parsley and spinach; mix nicely.
Spread approximately 1/three of the pasta sauce within the backside of a 9x13 inch baking dish. Place about 2 tablespoons of spinach mixture within the center of every eggplant slice and roll securely; vicinity in prepared pan. Pour remaining pasta sauce over eggplant rolls and pinnacle with closing half of cup mozzarella cheese.
Bake in preheated oven for half-hour.

Notes :

We have decided the nutritional price of oil for frying primarily based on a retention price of 10% after cooking. The actual amount may also range relying on prepare dinner time and temperature, aspect density, and the particular sort of oil used.

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