Breaded Eggplant Rollatini

Name: Breaded Eggplant Rollatini
Total time: 110
Yield: 8
Ingredients: 1 large eggplant, cut lengthwise into 1/4-inch slices; ½ cup milk; ½ cup whole wheat flour; 2 teaspoons garlic powder, divided; 1 teaspoon onion powder, divided; ½ teaspoon red pepper flakes, or to taste; ½ teaspoon salt, divided; ½ teaspoon ground black pepper, divided; 2 eggs; 1 cup panko bread crumbs; ¼ cup olive oil, divided; 2 tablespoons olive oil; ½ large onion, chopped; 2 teaspoons minced garlic, or to taste; 1 (15 ounce) can tomato sauce; 1 (14.5 ounce) can petite diced tomatoes; ½ (14.5 ounce) can chopped tomatoes; 2 teaspoons ground black pepper; 2 teaspoons dried oregano, or to taste; 2 teaspoons dried basil, or to taste; 1 teaspoon salt; 1 teaspoon poultry seasoning, or to taste; 1 (15 ounce) container low-fat ricotta cheese; 1 (8 ounce) package fresh spinach; 1 egg; 2 tablespoons grated Parmesan cheese; 1 teaspoon minced garlic; ⅛ teaspoon ground nutmeg; salt and ground black pepper to taste

Recipe by Stephanie Bailey from allrecipes.com

Dinner 2 Hr. 50 Mins.

Ingredients

8 servings

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1 large eggplant, cut lengthwise into 1/4-inch slices
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½ cup milk
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½ cup whole wheat flour
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2 teaspoons garlic powder, divided
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1 teaspoon onion powder, divided
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½ teaspoon red pepper flakes, or to taste
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½ teaspoon salt, divided
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½ teaspoon ground black pepper, divided
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2 eggs
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1 cup panko bread crumbs
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¼ cup olive oil, divided
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2 tablespoons olive oil
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½ large onion, chopped
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2 teaspoons minced garlic, or to taste
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1 (15 ounce) can tomato sauce

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1 (14.5 ounce) can petite diced tomatoes
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½ (14.5 ounce) can chopped tomatoes
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2 teaspoons ground black pepper
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2 teaspoons dried oregano, or to taste
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2 teaspoons dried basil, or to taste
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1 teaspoon salt
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1 teaspoon poultry seasoning, or to taste
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1 (15 ounce) container low-fat ricotta cheese
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1 (8 ounce) package fresh spinach
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1 egg
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2 tablespoons grated Parmesan cheese
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1 teaspoon minced garlic
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⅛ teaspoon ground nutmeg
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salt and ground black pepper to taste

Instructions

Preheat oven to 350 degrees F (175 degrees C).
Place eggplant slices in a large dish and cover with salted water. Let soak, about 15 minutes. Drain and cover with milk.
Combine flour, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large resealable plastic bag.
Beat eggs lightly in a shallow bowl that is long enough for the eggplant slices to fit in.
Combine panko, remaining 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper in another large resealable plastic bag.
Place 1 slice eggplant in flour mixture, shaking to coat. Dip in egg. Transfer to bag with panko mixture, shaking to coat. Repeat with remaining slices.
Heat 1 tablespoon olive oil in a large skillet. Cook coated eggplant slices in batches until golden brown and crisp, about 2 minutes per side. Transfer to a cooling rack. Repeat with remaining eggplant, adding oil as needed.
Heat 2 tablespoons oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion softens, about 5 minutes. Stir in tomato sauce, diced tomatoes, chopped tomatoes, 2 teaspoons pepper, oregano, basil, 1 teaspoon salt, and poultry seasoning. Reduce heat to low and cover; cook sauce, stirring occasionally, until flavors combine, 10 to 15 minutes.
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 3 tablespoons of filling over each eggplant slice. Roll slices into logs and arrange in a single layer in a 9x13-inch baking pan. Pour tomato sauce evenly on top.
Bake in the preheated oven until sauce is bubbly, about 30 minutes. Let stand for 5 minutes before serving.