Eggplant Rolatini Casserole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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 RECIPE



Eggplant Rollatini Recipe image

All-star, easy eggplant rollatini recipe, made with a lighter cheese filling, basil pesto and fresh parsley.

Provided by Suzy Karadsheh

Categories     Entree or Side Dish

Number Of Ingredients 10

2 eggplants
Salt
Extra virgin olive oil
2 cups Store-bought Marinara sauce
2 eggs (beaten)
1 cup part-skim ricotta cheese
1/2 cup part-skim shredded Mozzarella (more for later)
3 tbsp grated Parmesan
2 tbsp basil pesto (homemade or store-bought, more for later)
1 cup chopped fresh parsley leaves

Steps:

  • Slice eggplants length-wise into 1/4-inch thin slices (it's easier to do this using a mandolin slicer like this one. affiliate link) You should have about 12 slices of similar size (reserve end pieces that are shorter or odd-shaped for another use).
  • Sprinkle eggplant slices with salt and set aside on paper towel for 20 minutes. This will help the eggplant sweat out any bitterness. Pat dry. Rinse with water, then dry again.
  • Heat oven to 375 degrees F.
  • Brush a large baking sheet with extra virgin olive oil. Arrange eggplant slices in one layer on baking sheet. Brush the tops of the eggplant slices with more extra virgin olive oil. Bake in heated oven for 8 minutes or so until soft enough to fold (do not overcook.) Remove from oven and set aside briefly to cool. (Leave the oven on for the rollatini)
  • Meanwhile, prepare the filling. In a bowl, add eggs, ricotta, Mozzarella, grated Parmesan, basil pesto, and fresh parsley. Mix until well-combined.
  • Spread about 3/4 cup marinara sauce on the bottom of a 9 1/2" x 13" baking dish.
  • Spoon about 2 tbsp of the filling onto one end of each eggplant slice, and spread. Starting from the short end, roll up eggplant slices tightly and arranged on prepared baking dish.
  • Top eggplant rollatini with the remainder of the marinara sauce, more basil pesto, and a sprinkle of mozzarella. Bake in heated oven for 30 minutes or until the eggplant rollatini are fully cooked and tender.
  • Remove from oven and let sit for 10 minutes or so before serving.

Nutrition Facts : ServingSize 2 rollatini, Calories 193 kcal, Fat 9.2 g, SaturatedFat 3.5 g, Carbohydrate 17 g, Fiber 6.2 g, Protein 12.9 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.

EGGPLANT ROLLATINI



Eggplant Rollatini image

Bundles of lightly fried eggplant slices are filled with ricotta and smothered in tomato sauce for a bubbly, cheesy Eggplant Rollatini.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 8

2 whole eggplants, peeled and sliced lengthwise, about 1/4 inch thick, to get about 12 slices
2 cups fresh ricotta cheese
1- to 1 1/2- pound piece of fresh mozzarella (1/2 cup to be shredded, the rest will be sliced)
3 tablespoons Parmesan cheese (plus extra for sprinkling)
1/2 pound sliced prosciutto or ham (optional)
1 egg white
2-3 cups prepared tomato sauce, homemade or store-bought
1 loaf Italian bread, for serving

Steps:

  • In a large skillet, fry eggplant slices in olive oil until eggplant is flexible for rolling, about 3 minutes per side. (Eggplant can also be roasted in the oven: Brush slices with olive oil and place on a baking sheet. Roast in 400-degree oven for 20 minutes, flipping eggplant halfway through cooking.)
  • While eggplant is frying/baking, make filling: In a large bowl, combine 2 cups of fresh ricotta, 3 tablespoons grated Parmesan cheese, 1/2 cup of fresh shredded mozzarella, 1 egg white, salt and pepper, and mix well.
  • Drain eggplant on paper towel if fried. When eggplant has cooled about 10 minutes, begin the rolling process. On each slice, put about 2 tablespoons of ricotta cheese mixture. Spread it on the eggplant. Next, place a slice of ham/prosciutto on top of the cheese, if using, and then roll. Repeat with all eggplant slices.
  • Coat the bottom of a deep baking dish with tomato sauce. Start placing the rolled eggplants at the bottom of the pan. When pan is filled, put some sauce on the top of the eggplant. Sprinkle some more grated cheese on top. Finally, cut slices of fresh mozzarella cheese to place on top of each rollatini.
  • Bake in a 400-degree oven for about 20 minutes. (If the eggplant was baked, 30 minutes is better.) The cheese should be melted and a little bubbling should be going on. Serve.

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

EGGPLANT ROLLATINI



Eggplant Rollatini image

A classic, easy Eggplant Rollatini recipe.

Categories     Vegetable     Bake     Mozzarella     Parmesan     Ricotta     Basil     Eggplant     Fall     Bon Appétit

Yield Makes 6 main-course servings

Number Of Ingredients 10

Nonstick olive oil spray
All purpose flour
4 large eggs, beaten to blend
3 1/2 cups fresh breadcrumbs made from crustless French bread
2 2/3 cups grated Parmesan cheese (about 8 ounces)
18 1/4- to 1/3-inch-thick lengthwise eggplant slices (from 2 medium)
3 cups (packed) coarsely grated whole-milk mozzarella cheese (about 12 ounces)
1 1/4 cups ricotta cheese (preferably whole-milk)
3/4 cup chopped fresh basil leaves
3 cups purchased marinara sauce

Steps:

  • Preheat oven to 350°F. Spray 3 baking sheets and one 13x9x2-inch glass baking dish with nonstick spray. Place flour in 1 wide shallow bowl, eggs in second bowl, and breadcrumbs mixed with 1 cup Parmesan cheese in another. Sprinkle each eggplant slice with salt and pepper. Coat each slice with flour, then beaten egg, and finally breadcrumb mixture. Arrange eggplant slices in single layer on prepared sheets. Bake eggplant in batches until coating is golden, turning after 15 minutes, about 30 minutes total. Cool on sheets.
  • Mix mozzarella cheese, ricotta cheese, basil, and 1 cup Parmesan cheese in medium bowl. Season filling with salt and pepper. Divide filling among eggplant slices (about 3 tablespoons per slice); spread evenly. Starting at 1 short end, roll up eggplant slices, enclosing filling. Arrange rolls, seam side down, in prepared baking dish. (Can be made 1 day ahead. Cover and chill.)
  • Preheat oven to 350°F. Spoon marinara sauce over rolls; sprinkle with remaining 2/3 cup Parmesan cheese. Bake uncovered until rollatini are heated through and mozzarella cheese melts, about 30 minutes.

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.

More about "eggplant rolatini casserole recipes"

EGGPLANT ROLLATINI RECIPE (EASY & HEALTHY!) | WHOLESOME …
eggplant-rollatini-recipe-easy-healthy-wholesome image
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) …
From wholesomeyum.com


EGGPLANT ROLLATINI - COOKING WITH NONNA
eggplant-rollatini-cooking-with-nonna image
2021-04-18 Preheat your oven to 400F degrees. Slice off each end of the eggplant and slice it lengthwise into very thin slices, about 1/4 inch thick. You can also use a mandolin for this. Brush both sides of each slice with extra …
From cookingwithnonna.com


VEGETABLE STUFFED EGGPLANT ROLLATINI FOR PASSOVER
vegetable-stuffed-eggplant-rollatini-for-passover image
2013-02-20 Preheat oven to 400°F. Cut off the ends of eggplant. Cut eggplant lengthwise, into ½-inch thick slices. Sprinkle both sides with kosher salt. Allow eggplant to sweat for 20 to 30 minutes. Pat dry with paper towels. Grease a …
From jamiegeller.com


BEST EGGPLANT ROLLATINI RECIPE - BAKED AND EASY!
best-eggplant-rollatini-recipe-baked-and-easy image
2020-01-26 Working one roll at a time, place a 1-2 tablespoons at the edge of an eggplant slice. Roll up and place, seam side down, in a baking dish coated with cooking spray. Continue with remaining slices. In a separate bowl, stir …
From savoryexperiments.com


EGGPLANT PARMESAN ROLLATINI RECIPE | REAL SIMPLE
eggplant-parmesan-rollatini-recipe-real-simple image
Comfort food at its finest, this dish manages to be elegant at the same time. You’re mixing together ricotta, mozzarella, and oregano, and rolling it up in roasted eggplant planks (the elegant part). Then you’ll arrange the rolls in a …
From realsimple.com


EGGPLANT ROLLATINI RECIPE (PARMIGIANA STYLE) - EATING …
eggplant-rollatini-recipe-parmigiana-style-eating image
2019-09-28 Add passata, basil, salt, pepper, and pinch of sugar; cover and cook for 20 minutes. Saute onions and garlic and add wine. Add Passata. Chop the basil and add to the sauce, season, cover and cook for 20 mins. Step 3: Fry …
From eatingeuropean.com


EGGPLANT ROLLATINI RECIPE | CHEFDEHOME.COM
eggplant-rollatini-recipe-chefdehomecom image
Mix well, cook for 5 minutes to marry flavor, and then remove from heat. Set aside. 4. Fill a tablespoon of filling in and handful of zucchini in a eggplant slice, on lower 1/3 portion of eggplant slice. Starting from lower side roll eggplant …
From chefdehome.com


EGGPLANT ROLLATINI QUINOA CASSEROLE - COOK NOURISH BLISS
eggplant-rollatini-quinoa-casserole-cook-nourish-bliss image
2014-06-18 Transfer the quinoa to a large bowl. Meanwhile, preheat the oven to 400 degrees. Add the eggplant to a rimmed baking sheet and add in the olive oil, salt and garlic. Toss to combine and spread in an even layer. Bake for about …
From cooknourishbliss.com


CHEESY EGGPLANT ROLLATINI - THE BAKING FAIRY
cheesy-eggplant-rollatini-the-baking-fairy image
2016-04-18 Turn the oven up to 400F, lightly oil two casserole dishes, and spoon a bit of the tomato sauce on the bottom of each. Assemble the eggplant rolls and fill them with the cheese mixture, arranging them in the casserole. …
From thebakingfairy.net


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 …
From nonnabox.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 …
From lidiasitaly.com


EGGPLANT ROLLATINI QUINOA CASSEROLE - COOKIE MONSTER COOKING
Jun 19, 2014 - Eggplant Rollatini Quinoa Casserole | cookiemonstercooking.com. Jun 19, 2014 - Eggplant Rollatini Quinoa Casserole | cookiemonstercooking.com. Jun 19, 2014 - …
From pinterest.ca


LITTLE ITALY EGGPLANT ROLLATINI | MRFOOD.COM
2017-10-07 In a large skillet over medium-high heat, heat 2 tablespoons oil. Dip eggplant slices in egg then coat completely with bread crumbs. Place coated eggplant slices in skillet a few at …
From mrfood.com


EGGPLANT ROLLATINI RECIPE | BON APPéTIT
2002-08-31 Step 1. Preheat oven to 350°F. Spray 3 baking sheets and one 13x9x2-inch glass baking dish with nonstick spray. Place flour in 1 wide shallow bowl, eggs in second bowl, and …
From bonappetit.com


BAKED EGGPLANT ROLLATINI – A SIMPLE PALATE
2021-08-06 Preheat oven to 400F. Salt eggplant on both sides and let sit to “sweat” for 10 minutes – Pat dry with paper towel and wipe off remaining salt. Lay eggplant on a lightly …
From asimplepalate.com


DELICIOUS EGGPLANT ROLLATINI RECIPE - FORKS OVER KNIVES
2014-04-28 Remove the eggplant from the oven and set aside. Bring 3 cups of water to a boil and add the millet and salt. Return to a boil, then reduce the heat to medium and cook, …
From forksoverknives.com


EASY EGGPLANT ROLLATINI BAKE - DELICIOUSLY SIMPLE ONE TRAY RECIPE
2021-10-17 2. Done. Place the eggplant slices onto a lined baking tray, brushing with a little olive oil. Bake for about 20 minutes until tender. Set aside to cool. 3. Done. In a large bowl, …
From arecipeblog.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 …
From erinliveswhole.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 …
From skinnytaste.com


EGGPLANT ROLLATINI | READER'S DIGEST CANADA
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 …
From readersdigest.ca


EGGPLANT ROLLATINI - 2 SISTERS RECIPES BY ANNA AND LIZ
Place pan in the oven on the center rack. 6. Roast eggplant slices for 18 to 20 minutes, or until lightly brown and softened, turning them over once halfway through. 7. Remove from oven, …
From 2sistersrecipes.com


EGGPLANT ROLLATINI RECIPE (CHEESY EGGPLANT ROLL-UPS)
2019-02-20 Bake for 15-20 minutes. Let cool. 3. Meanwhile, in a large bowl, mix ricotta cheese, parmesan, mozzarella, egg, lemon zest, nutmeg, salt, pepper and basil. 4. Increase oven heat …
From thecookingfoodie.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 …
From sipandfeast.com


EGGPLANT ROLATINI CASSEROLE – RECIPES NETWORK
2012-12-28 Ingredients. 3 eggs; 2 tablespoons grated Parmesan; 1 tablespoon water; 1 teaspoon kosher salt; 1/2 teaspoon dried oregano; 1/8 teaspoon garlic powder; 2 medium …
From recipenet.org


EGGPLANT ROLLATINI - NINO SALVAGGIO
Beat together eggs and milk, then dredge each slice of the eggplant with flour, dunk in the egg milk mixture and coat with the Italian bread crumbs. Repeat with all slices and set them aside. …
From ninosalvaggio.com


EGGPLANT ROLLATINI RECIPE - LAURA IN THE KITCHEN
1) Preheat a grill pan to high and preheat your oven to 375 degrees. 2) Brush the eggplant slices with the olive oil and grill for a few minutes on each side. Once cooked set aside to cool. 3) In …
From laurainthekitchen.com


EGGPLANT ROLLATINI - SWEET PEA'S KITCHEN
2021-07-27 Preheat the oven to 400 degrees. Step 2. Slice the eggplant into thin slices lengthwise. Step 3. In a bowl, combine the ricotta cheese, 1 ½ cups of the mozzarella cheese, …
From sweetpeaskitchen.com


EGGPLANT RICOTTA CASSEROLE - WHAT'S COOKIN' ITALIAN STYLE CUISINE
2019-12-22 Stir in the parsley, basil and remaining 2 eggs, and season with salt and pepper. Preheat the oven to 350 degrees. In a large buttered baking dish place spoon some sauce …
From whatscookinitalianstylecuisine.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 …
From mayihavethatrecipe.com


EGGPLANT ROLLATINI (LOW CARB!) - SPEND WITH PENNIES
2020-11-07 Preheat oven to 350°F. Wash eggplant and slice into ¼" thick slices. Season with salt & pepper. Cook eggplant in 1 tablespoon olive oil in a skillet over medium heat until lightly …
From spendwithpennies.com


BEST EGGPLANT ROLLATINI RECIPES | FOOD NETWORK CANADA
2015-05-14 Directions. Step 1. Preheat the grill pan and preheat the oven to 375ºF. Step 2. Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants …
From foodnetwork.ca


CHEESY EGGPLANT ROLLATINI RECIPE - ANNA PAINTER | FOOD & WINE
Spoon the remaining 1 cup of marinara over the eggplant rolls and sprinkle with the remaining 3/4 cup of mozzarella. Step 4. Cover the dish with foil and bake for about 30 minutes, until the …
From foodandwine.com


EGGPLANT ROLLATINI QUINOA CASSEROLE - COOK NOURISH BLISS | RECIPE ...
Jul 21, 2014 - Easy, cheesy eggplant rollatini quinoa casserole! A healthier and fuss free version of classic eggplant rollatini. No rolling required!
From pinterest.ca


BAKED EGGPLANT ROLLATINI - RECIPE MASH
Warm up your oven to 400 degrees F. Heat a lashing of olive oil in a large skillet over moderate heat and arrange the eggplant slices on it, few at a time. Fry one side for a couple of minutes …
From recipemash.com


EGGPLANT ROLLATINI - FRESH APRON
2021-08-16 In a large skillet heat a drizzle of olive oil over medium-low heat. Add the spinach and cook, stirring, until it starts to wilt. Put the cooked spinach in a small bowl and set aside to …
From freshapron.com


EGGPLANT ROLLATINI RECIPE - GARLIC & ZEST
2018-05-30 Preheat the oven to 375°. Spray a small casserole dish with vegetable spray and set aside. Cut the stems and heel of the egg plant, then slice the eggplant into 1/2" thick …
From garlicandzest.com


SPICY EGGPLANT ROLLATINI - JAZZY VEGETARIAN - VEGAN AND DELICIOUS!
2021-06-03 Preheat the oven to 400° F. Line a large, rimmed baking sheet with unbleached parchment paper. Arrange the eggplant slices in an even layer on the sheet. Brush 2 …
From jazzyvegetarian.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 …
From delish.com


Related Search