Eggplant, Creole Cream Cheese and Spinach Rollatini

The tartness of the creole cream cheese in this recipe sends it to a whole other level. It's an easy recipe but (like a lasagna) there are a lot of pots and bowls involved. It's wonderful - especially if you can make it a day or so before baking!

1 eggplant, sliced thinly lengthwise into 12-13 slices
1 cup seasoned bread crumbs
1 cup Panko bread crumbs
2 eggs, beaten
1/2 cup milk
salt and pepper
2 cups Corn Oil

For the filling:
6 oz. creole cream cheese
10 oz. frozen spinach, thawed, drained and squeezed dry
1 lb. ground veal, browned and drained
1/2 tsp. lemon zest
1 egg, beaten
1 tsp. Kosher salt
1/2 tsp. black pepper

1 Cup Marinara Sauce
Parmesan Cheese

In one large bowl mix the Panko and seasoned bread crumbs together; season with salt and pepper. In another large bowl mix the eggs and milk together. Dip the eggplant slices one at a time first in the egg wash and then in the bread crumbs. Set aside.
Pour ~ 1/4" of the oil into a large cast iron skillet and wait until the oil is hot (~360 degrees). Brown the eggplant slices on both sides. Remove the slices and drain. Add more oil if necessary and repeat.

Mix the all of the filling ingredients together and place 2-3 T. at the top of each eggplant slice. Roll up and place in a 9x13" glass baking dish. Cover with Marinara sauce and sprinkle with Parmesan cheese. Bake in a 350 degree oven for 30 minutes or until bubbly.

If you're making this dish more than 24 hours before serving do not put the Marinara sauce or Parmesan cheese on until just before baking. The crust on the eggplant will get soggy.