Resisting the urge to devour the entire pan yourself can be a challenge, but these irresistible Eggplant Roll-Ups with Cream Cheese and Spinach are definitely worth sharing.
This recipe can be made ahead and even frozen if needed. It’s kosher for Passover, but delicious all year round.
Ingredients
Servings 8
Eggplant
- 1 large eggplant
- 3 large eggs
- 1 tablespoon water
- 1-1/2 cups matzah meal
- 3 garlic cloves finely chopped
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- Freshly ground black pepper to taste
- Vegetable oil for frying
- 3 cups marinara sauce
Filling
- 1 10-ounce package frozen chopped spinach, thawed, squeezed dry
- 8 ounces 1 package cream cheese or ricotta cheese
- 1 cup 4 ounces shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 large egg lightly beaten
Nutritional Facts
Nutrition Facts
Eggplant Roll Ups
Amount per Serving
Calories
275
% Daily Value*
Fat
17
g
26
%
Saturated Fat
9
g
56
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
125
mg
42
%
Sodium
746
mg
32
%
Potassium
651
mg
19
%
Carbohydrates
20
g
7
%
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
13
g
26
%
Vitamin A
5517
IU
110
%
Vitamin C
15
mg
18
%
Calcium
223
mg
22
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Slice eggplant lengthwise into sixteen thin (1/8-inch thick) slices. Place the eggs in a shallow bowl and beat with the water. In another shallow bowl, combine matzo meal, garlic, parsley, oregano and pepper. Dip the eggplant slices in the eggs, coating the entire surface. Press the egg-coated slices into the matzo mixture, coating the entire surface.
- Heat about 1/8-inch of vegetable oil in a large sauté pan over medium heat. Fry the coated eggplant slices in batches for 1-1/2 to 2 minutes per side, or until lightly browned and crispy. Drain on paper towels and set aside. Add more vegetable oil as needed to keep the eggplant slices from sticking to the pan.
- To make the filling, combine the spinach, cream cheese, mozzarella cheese, Parmesan cheese, parsley and egg in a large bowl. Mix to blend the ingredients thoroughly and set aside.
- Preheat the oven to 375°. Spoon one cup of marinara sauce into an ungreased 13-inch x 9-inch baking dish. Place equal amounts of the filling on the wider end of each eggplant slice. Carefully roll up each slice and place the rolls seam side down in the prepared baking dish. Spoon the remaining Marinara sauce on top. Cover the pan and bake for 30 minutes.
Notes
Tip: if you don’t have homemade marinara sauce, you may use one 26-ounce jar marinara sauce.
