Awesome Eggplant Rollatine

Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View In a shallow mixing bowl, whisk together 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, Italian seasoning, salt, and pepper. In a separate shallow dish, spread the flour evenly. (5 minutes)

Recipe View Heat vegetable oil in a large, deep skillet over medium-high heat. Dredge eggplant slices in flour, then dip in the egg mixture. Fry eggplant slices, 2-3 at a time, until golden brown on both sides. Place fried slices on a paper towel-lined plate to drain excess oil. (20 minutes)

Recipe View In a large bowl, combine ricotta cheese, 1/2 cup mozzarella cheese, remaining 1 cup Parmesan cheese, remaining 1 tablespoon garlic powder, 1 egg, parsley, and drained spinach. Mix well until fully combined. (10 minutes)

Recipe View Spread about 1/3 of the tomato pasta sauce in the bottom of a 9x13 inch baking dish. Place about 2 tablespoons of the spinach mixture in the center of each eggplant slice and roll up securely. Place each roll, seam-down, in the prepared baking dish. (20 minutes)

Recipe View Pour the remaining pasta sauce over the eggplant rolls and top with the remaining 1/2 cup mozzarella cheese. (5 minutes)

Recipe View Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly and the sauce is heated through. Let cool slightly before serving.