Eggplant Parmesan Roll Ups Recipes

EGGPLANT ROLL-UPS

Steps:

• Preheat oven to 400°. Cut eggplants lengthwise into eighteen 1/4-in.-thick slices; reserve leftover pieces. Line 2 baking sheets with foil. Coat both sides of eggplant slices with cooking spray; place in a single layer on prepared pans. Sprinkle eggplant with 1/2 teaspoon salt. Bake until just pliable (do not soften completely), 10-12 minutes; cool slightly. , Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil 2-3 minutes or until wilted. Drain spinach and squeeze dry. Chop spinach and set aside., Finely chop leftover eggplant to measure 1 cup (discard remaining or save for another use). In a large saucepan, heat oil over medium heat. Add chopped eggplant; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, puree, basil, sugar, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until flavors are blended., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. In a small bowl, combine filling ingredients and spinach. Place a rounded tablespoon of filling on the wide end of each eggplant slice; carefully roll up. Place roll-ups over sauce, seam side down. Top with 1-1/2 cups sauce. In a small bowl, mix Parmesan cheese and bread crumbs; sprinkle over top. Bake until heated through and bubbly, 20-25 minutes. Serve with remaining sauce and, if desired, sprinkle with parsley.

STUFFED EGGPLANT PARMESAN ROLLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.
• Slice eggplant into 1/4-inch thick slices lengthwise; discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels.
• Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs.
• Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes.
• Mix ricotta cheese, Romano cheese, and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling.
• Bake rolls in the preheated oven until filling is hot, about 25 minutes.

EGGPLANT PARMESAN ROLL-UPS

Steps:

• Preheat oven to 400 degrees F.
• Lay eggplant slices on a paper towel-lined pan. Sprinkle with salt and let sit for 15 minutes to draw out moisture. Pat the eggplant slices dry with paper towels and transfer eggplant to a large baking sheet. Drizzle the eggplant with olive oil and bake until the eggplant is pliable, about 8-10 minutes.
• Meanwhile, make filling. Combine ricotta, egg, garlic, 1/4 c. Parmesan and 1/4 c. mozzarella in a medium bowl. Stir until the mixture is smooth. Season to taste with salt and pepper.
• When the eggplant is still warm, but cool enough to handle, spread about 1 tbsp of the filling onto each eggplant slice. Sprinkle with torn basil and roll the eggplant.
• Spread a thin layer of marinara into a casserole dish. Lay the roll-ups in the dish seam side-down. Spoon more marinara over the roll-ups. Sprinkle remaining cheeses on top.
• Bake for 25-30 minutes, until the cheese is cooked through and the eggplant is tender. Top with more basil and serve warm.

CHEESY EGGPLANT ROLL-UPS RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (175ºC).
• Slice the ends the eggplants and slice them into ¼ -inch (½ cm) slices and lay them out on a baking sheet covered in parchment paper.
• Season with a pinch of salt on both sides of the eggplant slices and let them sweat for 20 minutes, then dry them with a paper towel. Once dried; add a pinch of pepper.
• Bake for 20 minutes, or until soft.
• Meanwhile, in a medium-size bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese, basil, and egg.
• Remove eggplant slices from the oven and turn oven to 400ºF (200ºC).
• Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up, repeating for all slices.
• In a 11x17-inch (28 x 43cm) baking sheet, pour ½ of the marinara sauce, then add all the roll-ups seam down. Pour remaining ½ of marinara sauce, and top with basil and parmesan.
• Bake for 25 minutes, or until cheese is melted and golden brown.
• Enjoy!