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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 45 minutes, Preparation Time - 45 minutes

• Source

  All Recipes

| 1. Preheat oven to 350 degrees F (175 degrees C). | 2. Place eggplant slices in a large dish and cover with salted water. Let soak, about 15 minutes. Drain and cover with milk. | 3. Combine flour, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large resealable plastic bag. | 4. Beat eggs lightly in a shallow bowl that is long enough for the eggplant slices to fit in. | 5. Combine panko, remaining 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper in another large resealable plastic bag. | 6. Place 1 slice eggplant in flour mixture, shaking to coat. Dip in egg. Transfer to bag with panko mixture, shaking to coat. Repeat with remaining slices. | 7. Heat 1 tablespoon olive oil in a large skillet. Cook coated eggplant slices in batches until golden brown and crisp, about 2 minutes per side. Transfer to a cooling rack. Repeat with remaining eggplant, adding oil as needed. | 8. Heat 2 tablespoons oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion softens, about 5 minutes. Stir in tomato sauce, diced tomatoes, chopped tomatoes, 2 teaspoons pepper, oregano, basil, 1 teaspoon salt, and poultry seasoning. Reduce heat to low and cover; cook sauce, stirring occasionally, until flavors combine, 10 to 15 minutes. | 9. Mix ricotta cheese, spinach, egg, Parmesan cheese, 1 teaspoon garlic, nutmeg, salt, and pepper together gently in a bowl to make filling. | 10. Spread 2 to 3 tablespoons of filling over each eggplant slice. Roll slices into logs and arrange in a single layer in a 9x13-inch baking pan. Pour tomato sauce evenly on top. | 11. Bake in the preheated oven until sauce is bubbly, about 30 minutes. Let stand for 5 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ricotta cheese	1	container	low-fat	-	-	-	-
spinach	1	package		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
nutmeg	1/8	teaspoon	ground	1.4438	0.1355	0.0161	0.0999
salt black pepper	to taste		ground	-	-	-	-
eggplant				-	-	-	-
eggplant	1		cut	-	-	-	-
milk	1/2	cup		74.42	5.8316	3.843	3.9894
wheat flour	1/2	cup		204.0	43.181999999999995	7.926	1.5
garlic powder	2	teaspoons	divided	20.522	4.5093	1.0261	0.0453
onion powder	1	teaspoon	divided	8.184	1.8989	0.2498	0.025
red pepper flake	1/2	teaspoon		-	-	-	-
salt	1/2	teaspoon	divided	-	-	-	-
black pepper	1/2	teaspoon	ground divided	2.8865	0.7354	0.1195	0.0375
egg	2			71.5	0.36	6.28	4.755
panko bread crumb	1	cup		-	-	-	-
olive oil	1/4	cup	divided	238.68	0.0	0.0	27.0
sauce				-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1/2		chopped	30.0	7.005	0.825	0.075
garlic	2	teaspoons	minced	4.172	0.9257	0.1781	0.013999999999999999
tomato sauce	1	can		-	-	-	-
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
tomato	1/2	can	chopped	40.2099	8.6898	1.9658	0.4468
black pepper	2	teaspoons	ground	2.8865	0.7354	0.1195	0.0375
oregano	2	teaspoons		5.3	1.3784	0.18	0.0856
basil	2	teaspoons		0.4063	0.0468	0.0556	0.0113
salt	1	teaspoon		-	-	-	-
poultry seasoning	1	teaspoon		4.605	0.9838	0.1438	0.113
filling				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.