Eggplant Rollatini with Spaghetti

Dredge the eggplant slices in all-purpose flour, ensuring they are fully coated.

Dip the floured eggplant slices into a bowl of beaten eggs, covering them completely.

Carefully place the battered eggplant slices into a deep fryer and fry until golden brown and cooked through. Remove and let drain.

In a bowl, combine the ricotta cheese and cooked spinach to create the filling.

Spoon a generous amount of the ricotta-spinach mixture onto one end of each fried eggplant slice.

Roll up the eggplant slices to enclose the filling.

In an oven-safe pan or baking dish, spread a layer of marinara sauce and sprinkle with grated Parmesan cheese.

Arrange the eggplant rollatini seam-side down on top of the sauce.

Top the rollatini with more marinara sauce, followed by a sprinkle of Parmesan cheese.

Lay slices of mozzarella cheese over the top of the rollatini and finish with another sprinkle of Parmesan.

Bake in a preheated oven until the cheese is melted, bubbly, and lightly browned.

While the rollatini bakes, cook the spaghetti according to package directions.

In a separate pan, heat the remaining marinara sauce. Stir in Parmesan cheese, a pat of butter, and chopped fresh basil.

Add the cooked, drained spaghetti to the sauce and toss to combine.

Plate the spaghetti onto a serving dish.

Remove the baked eggplant rollatini from the oven and place it alongside the spaghetti.

Garnish the entire dish with chopped fresh parsley and an extra sprinkle of Parmesan cheese before serving.