Breaded Eggplant Stuffed Rolls

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Step 1

Start by heating your oven to 350°F (175°C). While it warms up, soak the eggplant slices in salted water for about 15 minutes to help take away any bitterness. After draining, cover them with milk to keep them tender.

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Step 2

Next, mix up your coating ingredients. In one large plastic bag, combine the flour with half the garlic powder, onion powder, red pepper flakes, salt, and pepper. In a shallow bowl, beat the eggs lightly. Then, in another bag, mix the panko breadcrumbs with the remaining spices.

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Step 3

Coat each eggplant slice by first tossing it in the flour mixture, then dipping it in the egg, and finally shaking it around in the panko bag until well coated. Heat a tablespoon of olive oil in a skillet over medium heat and fry the slices in batches until they’re golden and crispy—about 2 minutes per side. Set them on a cooling rack to keep their crunch.

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Step 4

For the sauce, warm two tablespoons of oil in a pot and sauté the onion and garlic until the onion softens, about 5 minutes. Stir in the 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 so the flavors meld together.

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Step 5

While the sauce simmers, mix together the ricotta, spinach, egg, Parmesan, garlic, nutmeg, salt, and pepper in a bowl. Spread a couple of tablespoons of this filling over each fried eggplant slice, then roll them up and place them snugly in a 9x13-inch baking dish. Pour the tomato sauce evenly over the rolls.

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Step 6

Pop the dish in the oven and bake until the sauce is bubbly and everything is heated through, about 30 minutes. Let it rest for a few minutes before digging in.