About this recipe:Slices of breaded aubergine filled with ricotta cheese and spinach are topped with a savoury tomato sauce in this vegetarian rollatini recipe.
1 large aubergine, cut lengthwise into 1/2cm thick slices
60g wholemeal flour
2 teaspoons garlic powder, divided
1 teaspoon onion granules, divided
1/2 teaspoon chilli flakes, or to taste
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
100g panko breadcrumbs
60ml olive oil, divided
For the sauce
2 tablespoons olive oil
1/2 large onion, chopped
2 teaspoons minced garlic, or to taste
400g tomato passata
600g chopped tomatoes
2 teaspoons freshly ground black pepper
2 teaspoons dried oregano, or to taste
2 teaspoons dried basil, or to taste
1 teaspoon salt
1 teaspoon Italian seasoning, or to taste
425g ricotta cheese
225g fresh spinach
2 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
1/8 teaspoon ground nutmeg
salt and ground black pepper to taste
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Method Prep:45min › Cook:45min › Extra time:20min › Ready in:1hr50min
Preheat oven to 180 C / Gas 4.
Place aubergine slices in a large dish and cover with salted water. Let soak, about 15 minutes. Drain and cover with milk.
Combine flour, 1 teaspoon garlic powder, 1/2 teaspoon onion granules, 1/4 teaspoon chilli flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large resealable plastic bag.
Beat eggs lightly in a shallow bowl that is long enough for the aubergine slices to fit in.
Combine panko breadcrumbs, remaining 1 teaspoon garlic powder, 1/2 teaspoon onion granules, 1/4 teaspoon chilli flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper in another large resealable plastic bag.
Place 1 slice aubergine in flour mixture, shaking to coat. Dip in egg. Transfer to bag with panko mixture, shaking to coat. Repeat with remaining slices.
Heat 1 tablespoon olive oil in a large pan. Cook coated aubergine slices in batches until golden brown and crisp, about 2 minutes per side. Transfer to a cooling rack. Repeat with remaining aubergine, adding oil as needed.
To make the sauce: 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 passata, chopped tomatoes, 2 teaspoons pepper, oregano, basil, 1 teaspoon salt and Italian seasoning. Reduce heat to low and cover; cook sauce, stirring occasionally, until flavours combine, 10 to 15 minutes.
To make the filling: Mix ricotta cheese, spinach, egg, Parmesan cheese, 1 teaspoon garlic, nutmeg, salt and pepper together gently in a bowl to make filling.
Spread 2 to 3 tablespoons of filling over each aubergine slice. Roll slices into logs and arrange in a single layer in a baking dish. Pour tomato sauce evenly on top.
Bake in the preheated oven until sauce is bubbly, about 30 minutes. Let stand for 5 minutes before serving.