Ingredients

2lg. Eggplants-Pealed & sliced lengthwise. 1/8"-1/4" slices.

4 eggs-lightly beaten

2 tbl. garlic powder (divided)

2 cups- grated Parmesan Cheese (divided)

1 Tbl Italian seasoning

Salt & pepper to taste

1 cup-All purpose Flour

1 cup-Vegetable Oil (for frying)

1-15 oz. Container Ricotta cheese

1 cup- Shredded Mozzarella Cheese (divided)

1 tbl-Dried Parsley

1-10oz.pkg. Frozen Chopped Spinach (thawed & pressed)

1-28oz. Jar Tomato Pasta Sauce (divided)

Preparation

  1. In a shallow mixing bowl combine 3 eggs.
  2. In a 2nd bowl combine 1-Tbl garlic powder, 1 cup Parmesan cheese, Italian seasoning, Salt & Pepper. 3.. In a 3rd separate shallow plate or dish pour the 1 cup flour.
  3. Heat oil in large deep skillet.
  4. Dredge eggplant in flour, then egg mixture & then seasoning mixture. Fry 2-3 slices at a time ’til light brown on both sides. Remove to paper towels to drain.
  5. In a lrg. bowl combine Ricotta, 1/2 cup Mozzarella, remaning 1 cup Parmesan, 1-tbl. garlic powder, 1 egg, parsely & Spinach. Mix well.
  6. Spread 1/3 of Pasta sauce in bottom of 9"x13" baking dish.
  7. Place about 2 tbl. of Spinach mixture in center of sliced eggplant & roll securely from the narrow end to the wide end. Place in baking dish.Seam side down. Pour remaining sauce over eggplant rolls & top with remaining 1/2 cup Mozzarella cheese. Bake 30 min. 350 degrees F