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1
*Note: I use a spray canister for my olive oil in this recipe, as to not drown the eggplant in oil.
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If you do not have one of these, use cooking spray or LIGHTLY drizzle in oil when cooking.
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Preheat oven to 400 F.
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Cut the top and bottom off of your eggplants.
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Using a sharp knife, peel the entire eggplant.
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Then, cut them lengthwise until you have cut uniform strips of eggplant.
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I was able to cut eight strips from each of mine.
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Mix breadcrumbs, grated cheese, 1 tablespoon Italian seasoning and a dash of salt and pepper in a shallow bowl.
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In a separate bowl, whisk two of the eggs together with a dash of milk and salt and pepper.
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Dredge each eggplant strip on both sides in the egg mixture and then in the breadcrumb/cheese mixture.
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Place on a cookie sheet that has been sprayed with cooking spray or olive oil.
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Continue until all of the eggplant slices are done.
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You will need two cookie sheets.
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14
Lightly spray the side of the eggplant thats facing up with olive oil.
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Bake in the preheated oven for 30 minutes, turning half way through.
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16
When you turn them over, make sure the other side of the eggplant slices is sprayed with oil.
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While eggplant is cooking, mix together ricotta, spinach, parsley, additional tablespoon of Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon pepper and the remaining egg.
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When the eggplant is done (they should be a gorgeous, golden brown), place them on a cutting board one strip at a time.
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Turn oven heat down to 350 F.
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20
Place 1 cup of marinara sauce in a 9 x 13 x 2 baking dish.
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Place 1 tablespoon of the cheese mixture at the end of the eggplant thats furthest away from you.
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22
I found that it was easiest to sort of smash it down with the back of a spoon.
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Roll the eggplant as though you would a jelly rollstarting from the furthest end and rolling toward you.
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Place eggplant, seam side down, into baking dish.
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Continue until you have finished your 16 rolls.
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26
Top each roll with 1 tablespoon of marinara and 1 teaspoon of fresh parmesan cheese.
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Bake for 25 minutes until filling is warm.
