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  • Jordan Anderson

    eggplant spinach roll up

  • Katie Carelle

    Another eggplant recipe

  • Leslie Campbell

    Eggplant Rollatini Makes 9 rolls Ingredients Eggplant Cutlets 2 large eggplants (the longer the eggplant, the better- makes it easier to roll) 1 cup flour 1/2 teaspoon salt 1/4 teaspoon fresh ground pepper 2 eggs 1 tablespoon water 2 cups bread crumbs Spinach and Cheese Mixture 1 10-ounce package of frozen spinach 15 ounces of Ricotta cheese 1 egg 1/4 cup Parmesan cheese 1/4 teaspoon dried basil 1/4 teaspoon dried oregano 1/4 teaspoon dried parsley 1/4 teaspoon dried rosemary 1/2 teaspoon salt 1/4 teaspoon fresh ground pepper 1/4 cup shredded mozzarella cheese 1 teaspoon fresh garlic, minced Assembly 1 cup homemade tomato sauce 2 cups shredded mozzarella cheese Directions Start with washing your eggplant and removing the stem.  Then thinly slice your eggplant into 1/4 inch thick slices.  Prepare your three dipping bowls with flour combined with salt and pepper, egg and water, and bread crumbs.  Heat a large skillet with 4 tablespoons of olive oil over medium/high heat.  Then cover your eggplant slice with the flour mixture, making sure to shake off any excess.  Then dip into the egg mixture.  Transfer into the breadcrumbs, making sure to completely cover both sides.  Transfer to your skillet and saute for about 1 minute on each side until golden brown, making sure to add more olive oil when your pan dries up .  Once browned, transfer your eggplant cutlet to a plate lined with paper towel and continue these steps with the remaining eggplant.   Meanwhile, in a large mixing bowl, combine your ricotta cheese, egg, Parmesan cheese, oregano, basil, parsley, rosemary, salt, pepper, and minced garlic. Put your frozen spinach in a separate bowl and microwave according to package directions.  Let it cool and drain the water out of the your spinach.  Add your spinach to the cheese mixture and stir to combine.   Then lay a single eggplant cutlet on a flat surface and spoon 2 tablespoons of cheese mixture at the end farthest from you.  Roll the eggplant, starting at the end with the cheese mixture working towards you like a jelly roll.  Place your eggplant rolls on a lightly greased 9x13 glass pan seam side down.  Then spoon 2 tablespoons of tomato sauce over each roll and sprinkle with mozzarella cheese.  Then bake at 350 degrees for 25-30 minutes uncovered.  If your cheese isn't quite browning, switch your oven to broil and broil for an additional 5 minutes or until the cheese appears golden brown. 

Cooking Delicious, Tomatoes Sauces, Eggplants Rolls, Eggplants Recipes, Spinach Rolls, Cooking Veggies, Eggplants Rollatini, Eggplants Spinach, Favorite Recipes

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