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Yield: 4 servings
| 4 | | eggs, lightly beaten |
| 2 | tablespoon | garlic powder, divided |
| 2 | cups | grated Parmesan cheese, divided |
| 1 | tablespoon | Italian seasoning |
| | | salt and pepper to taste |
| 1 | cups | all-purpose flour |
| 1 | cups | vegetable oil for frying |
| 2 | | large eggplant, peeled and sliced |
| 1 | | container ricotta cheese |
| 1 | cups | shredded mozzarella cheese, divided |
| 1 | tablespoon | dried parsley |
| 1 | package | frozen chopped spinach, thawed and drained |
| 1 | | jar tomato pasta sauce, divided |
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1. Preheat oven to 350 degrees F (175 degrees C). 2. In a shallow mixing bowl combine 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, Italian seasoning, salt and pepper. In a separate, shallow dish or plate, pour the flour. 3. 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. 4. In a large bowl combine ricotta, ½ cup mozzarella, remaining 1 cup Parmesan, remaining 1 tablespoon garlic powder, 1 egg, parsley and spinach; mix well. 5. Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish. Place about 2 tablespoons 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 ½ cup mozzarella cheese. 6. Bake in preheated oven for 30 minutes.
Your Awesome Eggplant Rollatine is ready. Happy cooking!
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