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Breaded Eggplant Rollatini

"A scrumptious vegetarian meal that is well worth the cook time!"

Ingredients :

• Eggplant:
• 1 massive eggplant, reduce lengthwise into 1/four-inch slices
• half cup milk
• 1/2 cup whole wheat flour
• 2 teaspoons garlic powder, divided
• 1 teaspoon onion powder, divided
• half teaspoon pink pepper flakes, or to flavor
• 1/2 teaspoon salt, divided
• half of teaspoon floor black pepper, divided
• 2 eggs
• 1 cup panko bread crumbs
• 1/4 cup olive oil, divided
• Sauce:
• 2 tablespoons olive oil
• half of big onion, chopped
• 2 teaspoons minced garlic, or to taste
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can petite diced tomatoes
• half (14.Five ounce) can chopped tomatoes
• 2 teaspoons ground black pepper
• 2 teaspoons dried oregano, or to taste
• 2 teaspoons dried basil, or to flavor
• 1 teaspoon salt
• 1 teaspoon hen seasoning, or to taste
• Filling:
• 1 (15 ounce) field low-fats ricotta cheese
• 1 (8 ounce) bundle clean spinach
• 1 egg
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon minced garlic
• 1/eight teaspoon floor nutmeg
• salt and ground black pepper to taste

Instructions :

Prep : 45M	Cook : 8M	Ready in : 1H50M

• Preheat oven to 350 degrees F (175 levels C).
• Place eggplant slices in a massive dish and cover with salted water. Let soak, about 15 minutes. Drain and cowl with milk.
• Combine flour, 1 teaspoon garlic powder, half of teaspoon onion powder, 1/four teaspoon crimson pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a big resealable plastic bag.
• Beat eggs gently in a shallow bowl this is long sufficient for the eggplant slices to fit in.
• Combine panko, last 1 teaspoon garlic powder, half of teaspoon onion powder, 1/4 teaspoon purple pepper flakes, 1/four teaspoon salt, and 1/four teaspoon pepper in another massive resealable plastic bag.
• Place 1 slice eggplant in flour mixture, shaking to coat. Dip in egg. Transfer to bag with panko combination, shaking to coat. Repeat with last slices.
• Heat 1 tablespoon olive oil in a big skillet. Cook coated eggplant slices in batches until golden brown and crisp, approximately 2 mins in keeping with facet. Transfer to a cooling rack. Repeat with ultimate eggplant, adding oil as needed.
• Heat 2 tablespoons oil in a massive pot over medium warmth. Add onion and garlic; cook and stir till onion softens, approximately 5 minutes. Stir in tomato sauce, diced tomatoes, chopped tomatoes, 2 teaspoons pepper, oregano, basil, 1 teaspoon salt, and hen seasoning. Reduce warmth to low and cowl; cook sauce, stirring every so often, till flavors integrate, 10 to fifteen mins.
• 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 a few tablespoons of filling over every eggplant slice. Roll slices into logs and set up in a single layer in a 9x13-inch baking pan. Pour tomato sauce lightly on top.
• Bake within the preheated oven until sauce is bubbly, approximately 30 minutes. Let stand for 5 mins earlier than serving.

Notes :

• If using frozen spinach in the filling, make certain you squeeze out all the water.
• If you would really like, you could add shredded mozzarella or Parmesan cheese to the top earlier than baking.

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