EGGPLANT LASAGNA ROLL UPS
EASY, 10-ingredient vegan lasagna roll ups made with a flavorful, protein-rich tofu filling rolled up into roasted eggplant slices! Healthy, rich in whole foods, and so satisfying.
Provided by Minimalist Baker
Categories Entree
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (218 C).
- Salt eggplant slices on both sides and arrange in a colander in the sink to remove excess water/bitterness for 15 minutes. (If using lasagna noodles, boil, drain and set aside.)
- Rinse salted eggplant slices well and dry thoroughly between two clean absorbent towels. Lay a baking sheet on top and place something heavy on top to absorb excess moisture.
- Arrange slices on 1-2 baking sheets in an even layer and bake oven for 13-15 minutes. Set aside and reduce heat to 375 degrees F (190 C).
- While eggplant is baking, add all tofu filling ingredients to a food process or blender and pulse to combine, scraping down sides as needed. You are looking for a semi-pureed mixture with bits of basil still intact. Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness.
- Pour about 1/2-1/3 of the marinara sauce into an 8x8 baking dish (or similar sized dish) and reserve rest of sauce for topping / serving. Set aside.
- Scoop generous amounts (about 3 Tbsp) of ricotta filling onto each eggplant slice or lasagna noodle and roll up. Place seam side down in the sauce-lined baking dish. Continue until all filling and noodles or eggplant strips are used up. Pour more sauce down the center of the rolls for extra flavor (see photo).
- Bake for 15-23 minutes, or until sauce is bubbly and warm and the top of the rolls are very slightly browned.
- Serve immediately with additional vegan parmesan cheese and fresh basil. Leftovers keep for a couple of days, though best when fresh.
Nutrition Facts : ServingSize 1 rolls, Calories 132.3 kcal, Carbohydrate 10.8 g, Protein 7 g, Fat 8.2 g, SaturatedFat 1.3 g, Sodium 293 mg, Fiber 4.8 g, Sugar 5.4 g, UnsaturatedFat 6.33 g
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
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.
More about "mediterranean vegan eggplant roll ups recipes"
VEGETARIAN STUFFED EGGPLANT
From themediterraneandish.com
4.7/5 (94)Calories 250 per servingCategory Main Course, Side Dish
- Cut eggplant in half lengthwise. Season the flesh with kosher salt. Set aside, flesh side up, for 20 to 30 minutes to allow the eggplant to "sweat." Pat dry with a paper towel. (This is an optional step but can make a big difference).
- Pat eggplant dry. Brush the flesh with extra virgin olive oil. Set aside about 1 tsp of the spice mixture and use the rest to season the eggplant (rub the spice mixture allover the top of each eggplant half.)
VEGAN EGGPLANT ROLLATINI - (GRILLED!) - VEGAN HUGGS
From veganhuggs.com
EGGPLANT ROLL UPS (VEGAN, GLUTEN-FREE, OIL-FREE)
From veggiechick.com
21+ EASY EGGPLANT RECIPES YOU’LL LOVE!
From themediterraneandish.com
EASY VEGAN MEATBALLS WITH EGGPLANT L THE …
From themediterraneandish.com
MEDITERRANEAN EGGPLANT AND COUSCOUS ROLL-UPS WITH …
From inspiralized.com
MEDITERRANEAN VEGAN EGGPLANT ROLL UPS | RECIPE
From pinterest.com
SIMPLE EGGPLANT ROLL-UPS - FULLY MEDITERRANEAN
From fullymediterranean.com
Cuisine MediterraneanEstimated Reading Time 2 minsServings 6
- Sprinkle eggplant slices on both sides with 1/4 tsp salt and place in a colander to drain for 15 minutes. Rinse well and press between 2 paper towels to dry.
- Arrange eggplant slices in a single layer on greased baking sheets. Spray eggplant slices on both sides with olive oil cooking spray.
- Bake until just beginning to brown, about 13-15 minutes. Remove from oven, and reduce temperature to 375F.
MEDITERRANEAN VEGAN EGGPLANT ROLL UPS | RECIPE | SAVORY VEGAN, …
From pinterest.com
MEDITERRANEAN VEGAN EGGPLANT ROLL UPS | RECIPE | WHOLE FOOD …
From pinterest.ca
EGGPLANT & MOZZARELLA STICK ROLL-UPS
From eatingwell.com
MEDITERRANEAN VEGAN EGGPLANT ROLL UPS | RECIPE | VEGAN RECIPES …
From pinterest.ca
EGGPLANT & FETA ROLLS RECIPE: A SIMPLE MEDITERRANEAN ...
From flipboard.com
MEDITERRANEAN VEGAN EGGPLANT ROLL UPS | DIVA RECIPE
From divarecipes.blogspot.com
10 BEST MEDITERRANEAN EGGPLANT VEGETARIAN RECIPES
From yummly.com
EGGPLANT ROLLATINI RECIPE
From eatingwell.com
MEDITERRANEAN VEGAN EGGPLANT ROLL UPS | SIMPLE RECIPE
From simplerecipeshomes.blogspot.com
10 BEST MEDITERRANEAN EGGPLANT RECIPES
From yummly.com
BEST VEGETARIAN LASAGNA ROLL UPS (WITH VIDEO)
From themediterraneandish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love