Breaded Eggplant Rolls

Ingredients

• Eggplant:
• 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
• Sauce:
• 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
• Filling:
• 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
• salt and ground black pepper to taste

Step 1

Preheat your oven to 350°F. While it warms up, soak the eggplant slices in salted water for about 15 minutes to help take away any bitterness, then drain and cover them with milk.

Step 2

Mix together the flour with some garlic powder, onion powder, red pepper flakes, salt, and pepper in a large plastic bag. In another bag, combine the panko breadcrumbs with the same spices. Lightly beat the eggs in a shallow bowl that’s wide enough to dip the eggplant slices.

Step 3

Coat each eggplant slice by first tossing it in the flour mixture, then dipping it into the beaten eggs, and finally shaking it in the panko mixture until well-covered. Heat a tablespoon of olive oil in a skillet over medium heat and cook the slices in batches, about 2 minutes per side, until they’re golden and crispy. Put them on a cooling rack and add more oil as needed for the rest.

Step 4

For the sauce, heat two tablespoons of oil in a large pot. Sauté chopped onion and garlic until soft, about 5 minutes. Stir in tomato sauce, diced and chopped tomatoes, pepper, oregano, basil, salt, and poultry seasoning. Let it simmer gently on low, covered, for 10 to 15 minutes, stirring now and then to bring all the flavors together.

Step 5

While the sauce cooks, mix ricotta cheese, chopped spinach, an egg, Parmesan, garlic, nutmeg, salt, and pepper in a bowl until everything is combined but still light.

Step 6

Spread a couple of tablespoons of the cheese and spinach filling over each eggplant slice, then roll them up and place them snugly in a 9x13-inch baking dish. Pour the tomato sauce evenly over the rolls.

Step 7

Pop the dish into the oven and bake for about 30 minutes, until the sauce is bubbly and everything is heated through. Let it rest for a few minutes before serving so the flavors settle.