EGGPLANT ROLLATINI
After having eggplant rollatine at a restaurant, and it was absolutely delicious! I decided that I HAD to learn how to make it. Here is what I came up with.
Provided by Rhonda Hill
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Dip the eggplant slices in egg, then coat with bread crumbs. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant on each side until golden brown. Remove to a paper towel lined plate to drain.
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one. Roll up tightly, and place seam side down in a 9x13 inch baking dish. Pour spaghetti sauce over the rolls, and top with shredded mozzarella cheese.
- Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.
- While the eggplant rolls are baking, bring a large pot of lightly salted water to a boil. Add the angel hair pasta, and cook for 2 to 3 minutes, until tender. Drain. Serve eggplant rolls and sauce over pasta.
Nutrition Facts : Calories 901.8 calories, Carbohydrate 104.3 g, Cholesterol 116.5 mg, Fat 35.9 g, Fiber 11.9 g, Protein 41.4 g, SaturatedFat 12.6 g, Sodium 2225 mg, Sugar 15.8 g
EGGPLANT ROLLATINI
Want to learn how to cook eggplant? Here's where to start. These authentic eggplant roll-ups may take some time to prepare, but the end result is restaurant-quality. Your family will request this recipe time and again. -Nancy Sousley, Lafayette, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 5 servings.
Number Of Ingredients 31
Steps:
- Peel and slice eggplant lengthwise into fifteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes., Meanwhile, for sauce, in a large saucepan, saute onion in oil. Add garlic; cook 1 minute longer. Stir in remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, stirring occasionally, 20-25 minutes. Rinse and drain eggplant., In a large bowl, combine filling ingredients; set aside., Place eggs in a shallow bowl. In another shallow bowl, combine bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and pepper. Dip eggplant in eggs, then bread crumb mixture., In an electric skillet or deep skillet, heat 1/2 in. of oil to 375°. Fry eggplant in batches until golden brown, 2-3 minutes on each side. Drain on paper towels., Preheat oven to 375°. Spoon 1 cup sauce into an ungreased 13x9-in. baking dish. Spread 2 rounded tablespoons filling over each eggplant slice. Carefully roll up and place seam side down in baking dish. Spoon remaining sauce over roll-ups. Sprinkle with remaining Parmesan cheese. Cover and bake until bubbly, 30-35 minutes.
Nutrition Facts : Calories 726 calories, Fat 48g fat (15g saturated fat), Cholesterol 181mg cholesterol, Sodium 3182mg sodium, Carbohydrate 44g carbohydrate (19g sugars, Fiber 7g fiber), Protein 35g protein.
EGGPLANT (AUBERGINE) ROLLATINI
I got this recipe from a friend and it sounded so delicious that I had to share. I haven't had a chance to make it yet, so I'm guessing on the prep time.
Provided by peacha
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Heat oil in large non-stick skillet.
- Season eggplant with salt and pepper and dip in flour.
- Saute eggplant until golden brown.
- Set eggplant slices on paper towels to drain.
- Combine in a medium bowl, ricotta, 1/2 cup parmesan, parsley and egg.
- Spread 1/2 cup spaghetti sauce in bottom of baking dish.
- Place several tablespoons of ricotta mixture at end of slice of eggplant, roll up, secure with a toothpick and place in baking dish.
- Continue to assemble remaining slices of eggplant.
- Cover evenly with remaining spaghetti sauce and top with mozzarella and 1/4 cup parmesan.
- Bake for 30 minutes or until bubbly.
Nutrition Facts : Calories 373.7, Fat 19.9, SaturatedFat 8.4, Cholesterol 68.5, Sodium 733.3, Carbohydrate 32.5, Fiber 5.5, Sugar 12, Protein 17.4
EGGPLANT (AUBERGINE) ROLLATINI
These delish rich oven fried eggplant is filled with yummy cheese and fresh herbs topped with your favorite sauce or store bought for ease.If you opt for the roasted garlic go for the whole bulb it's sweetness is very good in this.
Provided by Rita1652
Categories One Dish Meal
Time 31m
Yield 5-7 serving(s)
Number Of Ingredients 13
Steps:
- Spoon the ricotta into a fine strainer placed over a bowl in the refrigerator for several hours. Discard the excess liquid. Preheat the oven to 350 degrees F.
- Spread thin coating of olive oil on 3-4 baking or cookie sheet pans, or reuse the same pan several times.
- Put the flat end of the eggplant down onto the cutting board. Slice the eggplants lengthwise into 1/4-inch thick slices, to make about 15 slices. Beat 4 of the eggs. Add salt and pepper to season eggs. Coat each eggplant slice with flour, then dip into the beaten eggs, drain any excess egg mixture, then coat with bread crumbs and lay flat on baking sheet.
- Bake until golden brown, about 15 minutes.
- You may have to bake them in batches. Remove from the oven and cool to room temperature.
- Combine ricotta, remaining egg, garlic, basil, parsley, 3/4 of the mozzeralla cheese and 1/2 cup of the grated Romano or Parmesan in a bowl. Mix well. Add salt and pepper, to taste.
- Spoon 1 cup of tomato sauce onto the bottom of a small baking dish. Spoon 1 to 2 tablespoons of filling onto the wide end of each piece of eggplant. Then, roll up each piece and place into the baking dish.
- Top with remaining tomato sauce, mozzarella, and grated Parmesan. Cover with foil and bake for 45 minutes, until the tomato sauce is bubbling and the filling is hot. Let them rest for 15 minutes before serving.
EGGPLANT (AUBERGINE) ROLLATINI WITH THREE CHEESES
Make and share this Eggplant (Aubergine) Rollatini With Three Cheeses recipe from Food.com.
Provided by Tim ODonnell
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle the eggplant slices lightly with salt on both sides and let them drain in a colander for 30 minutes.
- In a food processor chop fine the feta, add the ricotta, the egg, 1/2 cup of the Parmesan and the lemon juice and blend the mixture until it is smooth.
- Add 1/4 cup of the parsley and the scallion and process the mixture for 10 seconds.
- Transfer the eggplant slices to paper towels and pat them dry.
- Arrange one third of the eggplant slices in one layer on a jelly-roll pan, brushed with the oil, and brush the tops with the oil.
- Cook the eggplant slices under a preheated broiler about 4 inches from the heat, turning them once and brushing them again with the oil, for 8 to 10 minutes, or until they are browned lightly on both sides.
- Transfer them to paper towels to drain and cook the remaining slices in the same manner.
- Put 2 tablespoons of the cheese mixture at a short end of each slice and roll up the slices to enclose the filling.
- Spread 1/4 cup of the sauce in a 10-by-7-inch baking pan and arrange the eggplant rolls in one layer on the sauce.
- Pour the remaining sauce over the rolls and sprinkle it with the remaining 1/4 cup Parmesan.
- Bake the rollatini in a preheated 350 degrees F oven for 30 to 40 minutes, or until they are heated through, and sprinkle them with the remaining 1 tablespoon parsley.
Nutrition Facts : Calories 431.1, Fat 27.3, SaturatedFat 17.3, Cholesterol 151.4, Sodium 1001, Carbohydrate 22.8, Fiber 10.1, Sugar 9.8, Protein 27
CHEESY EGGPLANT ROLLATINI
Awesome recipe to impress that vegetarian friend or to simply enjoy yourself.
Provided by Greg Feldman
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h56m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Sprinkle kosher salt over eggplant slices. Let excess moisture drain from eggplant, 10 to 15 minutes. Pat dry with paper towels and transfer to baking sheet.
- Bake in the preheated oven until softened, 8 to 10 minutes. Remove from oven and sprinkle with black pepper.
- Combine spinach, onion, and garlic in a saucepan over medium-low heat; cook and stir until spinach is wilted, 3 to 5 minutes. Season with Italian seasoning.
- Mix Parmigiano-Reggiano cheese and ricotta cheese together in a bowl. Stir in spinach mixture until well-combined.
- Spread 2 spoonfuls of spinach mixture evenly over each eggplant slice. Roll up eggplant.
- Spread 1/4 cup marinara sauce in the bottom of a 9x13-inch baking dish. Arrange eggplant rolls seam-side down in the dish. Pour remaining marinara sauce over rolls. Cover with mozzarella cheese.
- Bake in the preheated oven until bubbly and golden, about 1 hour. Cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 368.9 calories, Carbohydrate 36.1 g, Cholesterol 47.1 mg, Fat 15.9 g, Fiber 13.1 g, Protein 23.8 g, SaturatedFat 8.6 g, Sodium 1034.1 mg, Sugar 16.6 g
LOW FAT EGGPLANT (AUBERGINE) ROLLATINI
This is a low fat version of a high fat classic. When selecting your eggplant for this recipe, chose long eggplants to accomodate the rolling. Simple & delicious. Also, for those of you who enjoy OMAC, this recipe can be added to your list. It was inspired by a recipe I wrote down from a PBS cooking show, that I altered a bit.
Provided by BonnieZ
Categories One Dish Meal
Time 1h30m
Yield 16 rolls, 6-8 serving(s)
Number Of Ingredients 22
Steps:
- First make the sauce, in a large deep saute pan, over medium heat add the crushed tomatoes, water& red wine.
- Bring to a boil and then add the garlic, oregano, basil, red pepper flakes, sugar& fennel seeds, then reduce the temperature to a simmer.
- Simmer covered for 30-40 minutes until the sauce is reduced and thickened.
- Meanwhile, make the filling by combining in a medium bowl the ricotta, 1/2 cup fat free mozzarella, the parmesan, 1/8 tsp of black pepper& the parsley, stirring well to combine, then set aside.
- Slice each eggplant into*thinly* (1/8-1/4 inch thick) slices lengthwise.
- Try to achieve about 8 thin slices per eggplant, discarding the first and last slice.
- In a shallow pie plate, combine the breadcrumbs (or panko) and the 1/4 tsp pepper, oregano and Mrs Dash, then set aside.
- Brush both sides of each eggplant slice with the yogurt, then dredge in the breadcrumb mixture.
- Place on a baking sheet sprayed with cooking spray and broil for 2 minutes, then turn over and broil the other side an additional 2 minutes, then set aside to cool.
- You will most likely need 3 baking sheets in total, and you want to broil each sheet seperately to ensure even browning of the eggplant.
- Once the eggplant slices are cool, place a tablespoon of the ricotta mixture on one end of each slice and roll up to cover the filling.
- In a 13x9 pan, spoon enough sauce to coat the bottom of the pan.
- Layer the eggplant rolls seam side down over the sauce.
- Ladle the remaining sauce over the eggplant rolls and top with 1/2 cup of reduce fat, part skim mozzarella cheese and 2 tbsp of parmesan.
- Bake in a 350F oven for 30-45 minutes.
- For OMAC, make the sauce, then freeze it, then proceed with step# 5 and through step 11.
- Once you have made the rolls freeze them individually on a baking sheet.
- Once frozen remove from the baking sheet and store in freezer bags.
- When ready to proceed with the recipe, thaw the sauce, but DONOT thaw the rolls.
- Place the frozen rolls over the sauce as is in step 12, add the topping, then bake at 350 for 1 hour.
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