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Italian Eggplant Roll-Ups


  • 1 large eggplant (about 1 1/2 lb.)
  • 1 egg
  • 1/4 cup milk
  • 1 cup dried bread crumbs
  • olive oil
  • 1 can tomato sauce (15oz.)
  • Ad

  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 Tbsp. parsley
  • 1 cup Ricotta cheese
  • 1 cup well-drained, cooked, chopped spinach
  • 1/2 cup shredded Mozzarella cheese
  • 1/4 cup grated Parmesan cheese


Cut stem from eggplant and slices lengthwise into 12 slices, about 1/8 inch thick. Dip slices into mixture of egg and milk, then into crumbs. Place slices in one layer on a jellyroll pan or large cookie sheet brushed with olive oil. Broil until lightly browned on both sides; set aside.

Warm tomato sauce with garlic powder, onion powder and parsley while preparing filling. Mix Ricotta, spinach, 1/4 cup Mozzarella cheese and the Parmesan cheese. Spoon mixture onto eggplant slices and roll up.

Spoon some of the warm sauce into a large baking dish and place rolls, seam side down, into the dish. Top with remaining sauce and bake at 350 F. for 30 minutes. Sprinkle with remaining 1/4 cup Mozzarella cheese and let cheese melt.


Serves 4-6.

By Robin from Washington, IA

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