Eggplant Aubergine Rollatini Recipes

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EGGPLANT ROLLATINI



Eggplant Rollatini image

Provided by Giada De Laurentiis

Categories     appetizer

Time 2h20m

Yield 6 servings

Number Of Ingredients 20

3 medium-sized eggplants (about 4 pounds total)
Sea salt and freshly ground black pepper
Can vegetable spray
32 ounces ricotta cheese
2 large eggs, lightly beaten
1/2 cup shredded mozzarella
8 tablespoons grated Parmesan
3 tablespoons toasted pine nuts
20 basil leaves, chiffonaded
Extra-virgin olive oil, for drizzling
2 cups fresh tomato sauce, recipe follows
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

  • Preheat the grill pan and preheat the oven to 375 degrees F.
  • Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.
  • In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix.
  • Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil.
  • In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  • Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

EGGPLANT ROLLATINI



Eggplant Rollatini image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 17

1 medium eggplant, cut lengthwise into 1/4-inch-thick slices
Salt
Olive oil
1/2 bunch broccoli rabe
1 cup ricotta
1/2 cup shredded mozzarella
1/2 cup Parmesan, plus more for sprinkling
1 egg
1/2 red onion, diced
1/4 cup vegetable stock
Pinch crushed red pepper
15 cherry tomatoes, halved
1 clove garlic, smashed
1 sprig fresh oregano, leaves coarsely chopped
1 cup arugula
1/2 tablespoon red wine vinegar
5 fresh basil leaves, cut into chiffonade

Steps:

  • Preheat the oven to 350 degrees F.
  • Arrange the eggplant slices on a baking sheet; sprinkle with salt and drizzle with olive oil. Bake for 15 minutes.
  • Bring a pot of salted water to a boil. Set up a bowl of ice water alongside. Add the broccoli rabe to the pot and cook for a few minutes. Transfer to the ice bath. Drain, pat dry and chop finely.
  • Combine the broccoli rabe, ricotta, mozzarella, Parmesan and egg in a food processor; process until smooth.
  • Spread a thin layer of the filling onto each slice of eggplant. Roll the slices up tightly and place, seam-side down, in a 9-by-13-inch baking dish. Bake for 10 minutes.
  • Meanwhile, sweat the onions in some olive oil in a medium pan, about 5 minutes. Add the vegetable stock, crushed red pepper, tomatoes, garlic and oregano. Bring to a boil, lower the heat and simmer for 15 minutes.
  • In a bowl, toss the arugula with the red wine vinegar and some olive oil. Season with salt.
  • Place a large spoonful of tomato sauce on each plate, top with an eggplant rollatini and some arugula salad. Sprinkle with basil and Parmesan.

EGGPLANT ROLLATINI



Eggplant Rollatini image

Provided by Food Network

Categories     main-dish

Time 4h55m

Yield 15 rollatini

Number Of Ingredients 11

1 1/2 pounds whole milk ricotta
Olive oil, to coat pans
2 large eggplants
5 eggs
Salt and freshly ground black pepper
All-purpose flour, for dredging
2 packages (about 12 ounces per package) frozen spinach, thawed and strained
2 to 3 garlic cloves, finely chopped
3/4 cup grated Romano or Parmesan
3 1/2 cups jarred tomato sauce
1/2 to 3/4 pound shredded mozzarella

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 baking or cookie sheet pans, or reuse the same pan several times.
  • Wash the eggplants and cut the tips off. Put the flat end 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, and lay flat on baking sheet. Bake until golden brown, about 15 minutes. If you can't cook all of the eggplant at once, bake them in batches. Remove from the oven and cool to room temperature. Note: You can make the eggplant ahead of time and store it in the refrigerator.
  • Combine spinach, ricotta, remaining egg, garlic, 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, shredded mozzarella, and remaining 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 ROLLATINI



Eggplant Rollatini image

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

1 eggplant, peeled and cut lengthwise into 1/4 inch slices
1 egg, beaten
1 cup Italian seasoned bread crumbs
2 tablespoons olive oil
1 cup ricotta cheese
10 slices prosciutto
1 (14 ounce) jar spaghetti sauce
2 cups shredded mozzarella cheese
1 pound angel hair pasta

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



Eggplant Rollatini image

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

1 large eggplant
1 tablespoon salt
SAUCE:
1 small onion, chopped
1/4 cup olive oil
2 garlic cloves, minced
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes
1/2 cup chicken broth
1/4 cup tomato paste
2 tablespoons minced fresh parsley
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
FILLING:
1 carton (15 ounces) ricotta cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1 large egg, lightly beaten
1/8 teaspoon pepper
COATING:
3 large eggs, lightly beaten
1 cup seasoned bread crumbs
1 cup grated Parmesan cheese, divided
2 garlic cloves, minced
2 tablespoons minced fresh parsley
Dash each salt and pepper
Oil for frying

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.

LOW FAT EGGPLANT (AUBERGINE) ROLLATINI



Low Fat Eggplant (Aubergine) Rollatini image

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

2 large globe eggplants
1 cup plain fat-free yogurt
2 cups seasoned bread crumbs or 2 cups panko breadcrumbs
1/4 teaspoon fresh ground black pepper
2 teaspoons oregano
2 teaspoons mrs. dash original seasoning
1 (15 ounce) carton fat-free ricotta cheese
1/2 cup fat free mozzarella cheese
2 tablespoons parmesan cheese
1/8 teaspoon fresh ground black pepper
1/4 cup chopped fresh parsley
1 (28 ounce) can crushed tomatoes
1 cup water
1/2 cup red wine
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon red pepper flakes
1/2 teaspoon granulated sugar
1/2 teaspoon fennel seed, crushed
1/2 cup reduced-fat mozzarella cheese
2 tablespoons grated parmesan cheese

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.

EGGPLANT (AUBERGINE) ROLLATINI



Eggplant (Aubergine) Rollatini image

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

18 ounces whole milk ricotta cheese
olive oil, to coat pans
2 large eggplants, peeled
6 eggs
salt & freshly ground black pepper
all-purpose flour, for dredging
2 -3 cups seasoned bread crumbs
2 -3 garlic cloves, finely chopped if you have time try a whole bulb of roasted garlic
3/4 cup grated romano cheese or 3/4 cup parmesan cheese
1/4 cup chopped fresh basil
1/8 cup chopped fresh parsley
4 cups jarred tomato sauce
1 lb shredded mozzarella cheese

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



Eggplant (Aubergine) Rollatini With Three Cheeses image

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

2 1/2 lbs eggplants, peeled and sliced lengthwise into 1/4 inch slices
1/2 lb feta cheese
1 cup whole milk ricotta cheese
1 large egg, beaten lightly
3/4 cup freshly grated parmesan cheese
1 tablespoon fresh lemon juice
5 tablespoons minced fresh parsley leaves
1/2 cup minced scallion
oil, for brushing

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

EGGPLANT (AUBERGINE) ROLLATINI



Eggplant (Aubergine) Rollatini image

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

3 tablespoons olive oil
2 medium eggplants, sliced lengthwise (salted for 30 minutes)
salt and pepper, to taste
1 cup flour
12 ounces ricotta cheese
3/4 cup parmesan cheese, grated
1 egg, lightly beaten
1/4 cup parsley
3 cups spaghetti sauce
4 ounces mozzarella cheese

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 ROLLATINI



Eggplant Rollatini image

Parmesan, egg, and garlic enrich the ricotta filling of this Eggplant Rollatini, so you don't need too much mozzarella on top.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 35m

Number Of Ingredients 9

1 large eggplant (2 pounds), cut lengthwise into 1/2-inch-thick slices (about 8)
Coarse salt and ground pepper
1 cup best-quality marinara sauce
1/2 cup part-skim ricotta
1/2 cup grated Parmesan, plus more for serving
1 large egg
1 garlic clove, minced
1 cup shredded part-skim mozzarella (4 ounces)
Crusty bread, for serving (optional)

Steps:

  • Season eggplant with salt and pepper; arrange in a shallow 2-quart microwave- safe dish with a lid. Microwave on high until tender and pliable but not fully cooked, 6 to 8 minutes.
  • With a spatula, transfer eggplant slices from dish to a paper-towel-lined baking sheet, and arrange in a single layer. Blot dish dry, and spread bottom with 1/4 cup marinara sauce; set aside.
  • In a small bowl, mix together ricotta, Parmesan, egg, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Pat eggplant dry with paper towels. Dividing evenly, spoon ricotta mixture onto the wide end of eggplant slices, leaving a 1-inch border on the wide end and a 1/4-inch border on either side. Starting at the wide end, roll up slices; arrange seam side down in a single layer in prepared dish. Top with remaining 3/4 cup marinara sauce.
  • Cover dish, and microwave on high until eggplant is very tender, 15 to 17 minutes. Sprinkle with mozzarella; microwave until cheese is melted, 2 to 3 minutes. Cool 5 minutes. Serve rollatini with bread, if desired, and garnished with more Parmesan.

CHEESY EGGPLANT ROLLATINI



Cheesy Eggplant Rollatini image

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

kosher salt to taste
2 eggplants, cut lengthwise into 1/4-inch slices
1 pinch ground black pepper
4 cups fresh spinach
½ onion, chopped
1 clove garlic, minced, or more to taste
1 teaspoon Italian seasoning, or to taste
1 cup grated Parmigiano-Reggiano cheese
½ cup ricotta cheese
1 ½ cups marinara sauce
1 cup shredded mozzarella cheese

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

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2021-07-28 Roast the eggplant in the oven for 15 minutes, until soft and mostly dry. Pat the eggplant with paper towels to soak up any extra moisture. In a medium bowl, stir together the filling ingredients. Spread 1/2 cup (118 ml) marinara sauce over the bottom of a 9×13 stoneware baking dish.
From wholesomeyum.com


EASY EGGPLANT VEG ROLLATINI ITALIAN RECIPE | AUBERGINE ROLL UPS
Easy Eggplant Veg Rollatini Italian Recipe | Bharwa Baingan Rolls with Cheese and Potato stuffing | Aubergine Roll Ups | Best Eggplant Involtini (Rolls) Vide...
From youtube.com


THIS EASY, ELEGANT EGGPLANT ROLLATINI RECIPE WAS MADE FOR ALL THE ...
2022-06-22 5 summer roll and cold noodle bowl recipes to beat the heat. A refreshing noodle salad or summer roll can perk you up during the hottest months of the year. Fresh herbs, pickled carrots and cucumbers, and a protein such as tofu or shrimp are typical for these chilled bowls and rolls, but you can customize them based on the ingredients in your ...
From flipboard.com


EGGPLANT ROLLATINI - THE BEST VERSION - SIP AND FEAST
2021-08-31 Set up a plate with the eggplant, a plate of 1 ½ cups flour, a bowl of 5 beaten eggs, and a large bowl or dish of the seasoned breadcrumbs. Dredge eggplant into flour and shake off the excess. Place floured eggplant into the egg, coat on both sides, then place into the breadcrumbs. Coat the eggplant well on both sides with the seasoned ...
From sipandfeast.com


THE BEST LOW-CARB EGGPLANT ROLLATINI - SKINNYTASTE
2017-06-27 Cover tightly with foil and bake until eggplant is tender and pliable but NOT fully cooked, about 8 to 10 minutes. Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish. In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, spinach, garlic, 1/4 tsp salt and 1/8 tsp pepper.
From skinnytaste.com


BEST EGGPLANT ROLLATINI RECIPE - PARADE.COM
2022-06-22 Preheat oven to 425ºF. Spray 9x13-inch baking pan with cooking spray; set aside. For the eggplant, place a wire cooling rack over a rimmed baking sheet. Lightly salt the eggplant slices on both ...
From parade.com


EGGPLANT ROLLATINI RECIPE - FOOD REPUBLIC
2011-09-27 Directions. Place the eggplant slices on paper towels and sprinkle on both sides with 2 tablespoons of salt. Allow the slices to release their bitter juices, 20 to 30 minutes. To make the sauce, cut the tomatoes in large chunks, combine with the peppers in a medium bowl and puree with an immersion blender, or in a food processor.
From foodrepublic.com


21+ EASY EGGPLANT RECIPES YOU’LL LOVE! - THE MEDITERRANEAN DISH
2022-05-10 Beads of water will form. Wipe the eggplant dry and remove excess salt before grilling. Make the garlic, jalapeno and olive oil sauce. In a small bowl, combine 3 tablespoons olive oil with the lemon juice, garlic, and jalapeno. Add a pinch of kosher salt and set aside.
From themediterraneandish.com


EGGPLANT ROLLATINI RECIPE - ERIN LIVES WHOLE
2021-09-14 Add 1 cup of marinara sauce to the bottom of the 9×13 inch casserole dish. With the eggplant slices, add 1/4 cup of meat to the wide part of the slice, adjusting the amount based on the eggplant size. Roll tightly. Place the eggplants seam side …
From erinliveswhole.com


EGGPLANT ROLLATINI WITH SPINACH AND RICOTTA - INSIDE THE RUSTIC …
2019-05-23 Finely chop the spinach and add to a large bowl. Add the ricotta, parmesan, nutmeg and a pinch of salt and pepper. Mix everything together until thoroughly combined (photo 5). To assemble the eggplant roll-ups, add a spoonful of the ricotta mixture (about a heaped tbsp) in the centre of a slice of eggplant then roll it up.
From insidetherustickitchen.com


EGGPLANT (AUBERGINE) ROLLATINI - LUNCH RECIPES
Eggplant (Aubergine) Rollatini might be just the main course you are searching for. This recipe serves 5. One serving contains 918 calories, 52g of protein, and 47g of fat. From preparation to the plate, this recipe takes approximately 31 minutes.
From fooddiez.com


EGGPLANT ROLLATINI RECIPE - A DELICIOUS VEGETARIAN RECIPE
2018-09-06 1.2 Instructions. 1.3 Nutrition. Jump to Recipe Print Recipe. This vegetarian, gluten-free twist on traditional cannelloni uses grilled eggplant slices in place of pasta for a hearty vegetable-based meal. Classic cannelloni are stuffed with meat, but this eggplant rollatini recipe with cheese filling mixture makes it a bit lighter and perfect ...
From nonnabox.com


VEGAN EGGPLANT ROLLATINI - CONNOISSEURUS VEG
2019-09-09 Preheat the oven to 400°F and line a couple of baking sheets with parchment paper. Brush both sides of each eggplant slice lightly with olive oil, then arrange the slices on the baking sheets. Bake the eggplant for 10 to 12 minutes, just until the slices soften up a bit. Leave the oven on when you remove the eggplant.
From connoisseurusveg.com


AUBERGINE ROLLATINI - COOKING CIRCLE
Set to one side. Step 2. Whilst the marinara sauce is cooking slice the aubergines into 1/4″ thick slices then salt on both side. Place into a colander and leave for 10 minutes. Step 3. Pre-heat the oven to 200°C (180°C fan assisted). Step 4.
From cookingcircle.com


EGGPLANT ROLLATINI RECIPE | COOKING LIGHT
Heat oil in a large nonstick skillet over medium-high. Add onion and reserved chopped eggplant; cook, stirring often, until vegetables are tender, 8 to 10 minutes. Add 1 1/4 cups of the marinara sauce; stir to combine. Remove from heat; set aside. Arrange eggplant slabs in …
From cookinglight.com


EGGPLANT ROLLATINI - LIDIA
Cut the eggplant lengthwise into1/4-inch thick slices and place them in a colander. Sprinkle generously with the coarse salt, tossing to expose all slices, and let drain for 1 hour. Rinse the eggplant under cool running water, drain thoroughly and pat dry. Pour ½ cup each of the olive and vegetable oils into a medium skillet over medium-high heat.
From lidiasitaly.com


CHEESY EGGPLANT ROLLATINI RECIPE — HOW TO MAKE EGGPLANT
2021-07-21 Pat dry with paper towels. In a large bowl, combine flour, pepper, and Italian seasoning. In a large high-sided pan, heat 3 tablespoons oil over medium heat until shimmering. Working in batches ...
From delish.com


EGGPLANT ROLLATINI - MAY I HAVE THAT RECIPE?
2021-10-17 Heat the oil in a large skillet. Add the mushrooms, oregano, garlic powder, salt, and black pepper and cook over medium heat for 8-10 minutes, or until all the water the mushrooms release has cooked out. While the mushrooms cook, mix ricotta cheese with pesto, salt, pepper, and garlic powder in a bowl and it set aside.
From mayihavethatrecipe.com


BAKED EGGPLANT SPINACH ROLLATINI (GLUTEN-FREE ... - HONEY, WHATS …
2018-10-11 Instructions. Preheat oven to 400 degrees F.</br></br>. Line 2 baking trays with foil.</br></br>. For the eggplant, in a bowl, combine extra virgin olive oil, smashed garlic, and oregano.</br></br>. Slice the eggplant into 1/4 inch thick slices.</br></br>.
From honeywhatscooking.com


AUBERGINE ROLLATINI - FOOD NETWORK
1) Preheat the griddle pan and preheat the oven to 190°C/gas mark 5. 2) Place a rack over a large baking sheet. Cut the two ends off the aubergine. Cut the aubergine lengthwise, into 1 1/4 cm-thick slices. Arrange aubergine slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the aubergine.
From foodnetwork.co.uk


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