01
Step 1
Start by preheating 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.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
You Might Like
Rich chocolate brownie treat
02
Step 2
Next, 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.
03
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.
04
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.
05
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.
06
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.
07
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.
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Make sure to slice the eggplant evenly for uniform cooking.
- Use a light hand when breading to keep the coating crispy, not soggy.
- Let the rolls rest a few minutes after baking to help them set and hold their shape.
Why you’ll love it
These rolls are a delightful way to enjoy eggplant with a crispy exterior and a flavorful, cheesy filling. They offer a satisfying texture and are perfect for a light meal or appetizer. Plus, they are a great way to sneak in some veggies without sacrificing taste.
Serving ideas
Serve these rolls warm with a side of marinara sauce or a fresh green salad. They also pair well with garlic bread and a glass of red wine for a cozy meal. Adding a sprinkle of fresh herbs on top can brighten the flavors.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to keep the coating crisp. Avoid microwaving directly as it can make the breading soggy.
