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/ Meatball Rollatini Eggplant Parmigiana
Meatball Rollatini Eggplant Parmigiana
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2 each Medium Eggplants
As Needed Salt
6 each Eggs
1/4 cup All Purpose Flour
1/4 cup Parmesan Cheese, Grated
1 teaspoon Black Pepper, Freshly Ground
1 teaspoon Garlic Powder
1/2 cup Italian Seasoning
2 tablespoons Vegetable Oil
2 tablespoons Butter
1 dozen Italian Style Meatballs, Thawed
1 3/4 cups Mozzarella Cheese, Shredded
3 1/2 cups
Furmano's Spaghetti Sauce
1 tablespoon Flat-Leafed Parsley, Chopped
Cut ends off of both eggplants, then cut lengthwise, into about 1/4 inch thin slices, making 12 slices.
Place eggplant slices in a colander over the sink.
Sprinkle salt over both sides of eggplant and let sit for at least 30 minutes, letting liquid drain off.
Rinse eggplant slices with cold water and drain well.
In a shallow bowl, slightly beat eggs with water.
On a piece of wax paper, mix together flour, parmesan cheese, 1/2 teaspoon salt, 1/2 teaspoon pepper, garlic powder and Italian seasoning.
Dip each eggplant slice in flour mixture, then in egg, and back into flour mixture.
Meanwhile, heat half of the oil and half of butter in a heavy skillet.
Fry coated eggplant slices until golden brown on each side. Drain well on paper towel.
About halfway through the slices repeat with remaining half of oil and butter.
Heat oven to 350 degrees.
Take 1 teaspoon of the mozzarella cheese and a meatball, place on eggplant slice and roll up.
Repeat with remaining eggplant slices, cheese and meatballs.
Spoon some of the spaghetti sauce into a 9"x13" baking pan to cover bottom.
Arrange eggplant rollups, seam side down. Pour remainder of sauce over rollups.
Sprinkle with remaining mozzarella and parmesan cheeses. Sprinkle chopped parsley over rollups.
Cover with aluminum foil and bake for 35-40 minutes.
Spaghetti Sauce - Italian Style (28 oz)
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