EGGPLANT ROLLATINI RECIPE
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
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 ROLL-UPS
We love these easy Italian eggplant roll-ups stuffed with creamy ricotta and spinach. The fact that they are vegetarian is a bonus! -Laura Haugen, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 24
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.
Nutrition Facts : Calories 257 calories, Fat 10g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 652mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 8g fiber), Protein 12g protein. Diabetic Exchanges
CHEESY EGGPLANT ROLL-UPS RECIPE BY TASTY
Here's what you need: eggplants, ricotta cheese, shredded mozzarella cheese, shredded parmesan cheese, fresh basil, egg, salt, pepper, marinara sauce
Provided by Merle O'Neal
Categories Dinner
Yield 13 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 143 calories, Carbohydrate 10 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, Sugar 3 grams
BREADED EGGPLANT ROLLATINI
A delicious vegetarian meal that is well worth the cook time!
Provided by Stephanie Bailey
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 8
Number Of Ingredients 29
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place eggplant slices in a large dish and cover with salted water. Let soak, about 15 minutes. Drain and cover with milk.
- Combine flour, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large resealable plastic bag.
- Beat eggs lightly in a shallow bowl that is long enough for the eggplant slices to fit in.
- Combine panko, remaining 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper in another large resealable plastic bag.
- Place 1 slice eggplant in flour mixture, shaking to coat. Dip in egg. Transfer to bag with panko mixture, shaking to coat. Repeat with remaining slices.
- Heat 1 tablespoon olive oil in a large skillet. Cook coated eggplant slices in batches until golden brown and crisp, about 2 minutes per side. Transfer to a cooling rack. Repeat with remaining eggplant, adding oil as needed.
- Heat 2 tablespoons oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion softens, about 5 minutes. Stir in tomato sauce, diced tomatoes, chopped tomatoes, 2 teaspoons pepper, oregano, basil, 1 teaspoon salt, and poultry seasoning. Reduce heat to low and cover; cook sauce, stirring occasionally, until flavors combine, 10 to 15 minutes.
- Mix ricotta cheese, spinach, egg, Parmesan cheese, 1 teaspoon garlic, nutmeg, salt, and pepper together gently in a bowl to make filling.
- Spread 2 to 3 tablespoons of filling over each eggplant slice. Roll slices into logs and arrange in a single layer in a 9x13-inch baking pan. Pour tomato sauce evenly on top.
- Bake in the preheated oven until sauce is bubbly, about 30 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 331.1 calories, Carbohydrate 32.6 g, Cholesterol 88.6 mg, Fat 18 g, Fiber 6.5 g, Protein 15.4 g, SaturatedFat 5.3 g, Sodium 1060.3 mg, Sugar 7.9 g
SPINACH ROLL-UPS
These pretty pinwheels capture the classic flavor of spinach dip served in a bread bowl. -Patty Koepp, Marquette, Michigan
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 14 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the mayonnaise, sour cream, cream cheese, onions, bacon and salad dressing mix. Stir in spinach until well blended. Spread over tortillas; roll up tightly jelly-roll style. Wrap in plastic. Refrigerate for at least 5 hours. , With a serrated knife, cut into 1/2-in. slices. Refrigerate leftovers.
Nutrition Facts : Calories 241 calories, Fat 18g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 492mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
EGGPLANT ROLLATINI WITH SPINACH & RICOTTA
These Eggplant Rollatini are stuffed with spinach and ricotta for a lighter and absolutely delicious dinner, they can also be prepped in advance to make weeknight meals even easier and tastier!
Provided by Emily Kemp
Categories Main Course
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat the oven to 180°C/350F/. Cut the tops off the eggplant/aubergine then cut into slices around 1cm / 1/4 inch thick. Place on a lined baking tray, brush with a little olive oil (2 tbsp) and bake for 20 minutes until tender. Set aside to cool.
- Meanwhile add half tbsp of olive oil to a frying pan and add the spinach, stir so it doesn't burn until completely wilted. Remove from the pan and let cool.
- To make the tomato sauce, add a tbsp of olive oil to the frying pan. Add the finely chopped shallot and garlic to the pan.
- Sauté for 1 minute then add the chopped tomatoes. Rinse out any excess tomato from the can with 1/4 cup (60ml) water and add it to the sauce alongside the tomato paste, oregano and season with salt and pepper. Let the sauce reduce and simmer for 15 minutes.
- Squeeze out any extra moisture from the wilted spinach then finely chop and add to a large bowl. Add the ricotta, parmesan, nutmeg and a pinch of salt and pepper. Mix everything together until thoroughly combined.
- To assemble the eggplant roll-ups, add a spoonful of ricotta mixture (about a heaped tbsp) in the centre of a slice of eggplant then roll it up. Repeat with the rest of the eggplant and ricotta mixture.
- Add 3/4 of the tomato sauce to the bottom of a baking dish. Arrange the eggplant roll-ups in the baking dish then top with the remaining sauce. Top with mozzarella then bake in the oven for 20-25 minutes until the mozzarella is golden and melted and everything is heated right through.
Nutrition Facts : Calories 289 kcal, Carbohydrate 24 g, Protein 18 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 43 mg, Sodium 314 mg, Fiber 10 g, Sugar 12 g, ServingSize 1 serving
EGGPLANT ROLL-UPS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat a grill pan over high heat. Thinly slice the eggplant, a minimum of 18 slices. Season with salt, pepper and grill seasoning blend. Grill the thin slices to tenderize the eggplant, 2 to 3 minutes on each side or until cooked through. Combine the cheeses, black pepper and sun-dried tomatoes. Top each slice of cooked eggplant with a dab of cheese and some arugula and basil then roll up. The eggplant roll ups should have a few greens sticking out of both ends.
RICOTTA EGGPLANT ROLLS
This is a great way to use those summer eggplants! These delicious rolls are perfect for parties and holidays. To save time and clean-up, you can probably use a good, jarred tomato sauce instead of the homemade tomato sauce. Milk or half-and-half can be used instead of the whipping cream.
Provided by Fran Weidman
Categories World Cuisine Recipes European Italian
Time 2h
Yield 8
Number Of Ingredients 18
Steps:
- Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add garlic, and cook until fragrant and lightly browned. Pour in the crushed tomatoes and tomato sauce. Season with Italian seasoning, salt, sugar, and pepper. Simmer covered over medium-low heat for 30 minutes, stirring occasionally. Remove from heat and set aside.
- Preheat the oven to 400 degrees F (200 degrees C). In a large shallow dish, stir together the bread crumbs and flour. In a separate dish, whisk together the eggs and cream with a fork.
- Heat the remaining olive oil in a large skillet over medium-high heat. Dip each eggplant slice into the egg mixture, then coat with breadcrumbs. Fry each slice until golden brown in the hot oil, turning once. Drain on paper towels.
- Spread a thin layer of the marinara sauce in the bottom of a 9x13 inch baking dish. In a large bowl, stir together the ricotta cheese, mozzarella cheese, Parmesan cheese and parsley. Spread 2 to 3 tablespoons of the cheese mixture onto one side of each slice of eggplant. Roll up, and place in the baking dish seam side down. Spoon the remaining tomato sauce over the rolls. Cover the baking dish with a lid or aluminum foil.
- Bake for 30 minutes in the preheated oven. Garnish with additional chopped parsley before serving if desired.
Nutrition Facts : Calories 577.8 calories, Carbohydrate 53.3 g, Cholesterol 96.8 mg, Fat 30.4 g, Fiber 7.4 g, Protein 25.8 g, SaturatedFat 11.3 g, Sodium 1165.7 mg, Sugar 8.1 g
STUFFED EGGPLANT PARMESAN ROLLS
Had this for the first time at a take-out pizza and pasta place in southern California. We all loved it so much that we came up with our own version that is just as good as the take-out one. This has become an all-time favorite in our house. Serve with your favorite tomato sauce, cream sauce, or other topping sauce. We serve this over spaghetti noodles, then top with favorite sauce sprinkled with cheese. Or just eat as they are straight from the oven.
Provided by Nikki Wilson
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 315.1 calories, Carbohydrate 30.2 g, Cholesterol 95.2 mg, Fat 14.9 g, Fiber 3.9 g, Protein 15.6 g, SaturatedFat 5.6 g, Sodium 747.1 mg, Sugar 3.2 g
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