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Italian


Eggplant Cutlets
2 large eggplants (the longer the eggplant, the better- makes it easier to roll)
1 cup flour
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 eggs
1 tablespoon water
2 cups bread crumbs

Spinach and Cheese Mixture
1 10-ounce package of frozen spinach (you can use more)
15 ounces of Ricotta cheese
1 egg
1/4 cup Parmesan cheese
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
1/4 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 cup shredded mozzarella cheese
1 teaspoon fresh garlic, minced (or more to taste)

Assembly
1 cup homemade tomato sauce
2 cups shredded mozzarella cheese

parsley for garnish (optional)


Start with washing your eggplant and removing the stem. Then thinly slice your eggplant into 1/4 inch thick slices. (If you dont like the bitter eggplant taste, salt the slices let sit 30 minutes and then rinse/pat dry). Prepare your three dipping bowls with flour combined with salt and pepper, egg and water, and bread crumbs. Either heat oil if frying, or turn on broiler in broiling.

When oil/oven is ready, cover your eggplant slice with the flour mixture, making sure to shake off any excess. Then dip into the egg mixture. Transfer into the breadcrumbs, making sure to completely cover both sides.
To Fry:
Heat a large skillet with 4 tablespoons of olive oil over medium/high heat. Transfer to your skillet and saute for about 1 minute on each side until golden brown, making sure to add more olive oil when your pan dries up . Once browned, transfer your eggplant cutlet to a plate lined with paper towel and continue these steps with the remaining eggplant.

To Broil:
Brush jelly roll pan with olive oil. Place half of eggplant slices on pan. Broil 5-7 minutes, until browned (flip and finish other side if needed). Repeat with other half. Set finished slices on a cooling rack.

Meanwhile, in a large mixing bowl, combine your ricotta cheese, egg, Parmesan cheese, oregano, basil, parsley, rosemary, salt, pepper, and minced garlic. Put your frozen spinach in a separate bowl and microwave according to package directions. Let it cool and drain the water out of the your spinach. Add your spinach to the cheese mixture and stir to combine.

Then lay a single eggplant cutlet on a flat surface and spoon 2 tablespoons of cheese mixture at the end farthest from you. Roll the eggplant, starting at the end with the cheese mixture working towards you like a jelly roll. Place your eggplant rolls on a lightly greased 9x13 glass pan seam side down. Then spoon 2 tablespoons of tomato sauce over each roll and sprinkle with mozzarella cheese. Then bake at 350 degrees for 25-30 minutes uncovered. If your cheese isn't quite browning, switch your oven to broil and broil for an additional 5 minutes or until the cheese appears golden brown. Transfer to a plate and sprinkle with fresh chopped parsley.

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