Ricotta Eggplant Rolls Recipes

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

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 WITH SPINACH & RICOTTA



Eggplant Rollatini with Spinach & Ricotta image

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

2 eggplants ((aubergine))
15 oz (400g) canned chopped tomatoes
1 shallot
2 cloves garlic
1/2 tbsp tomato paste
1/2 tsp oregano
1 pinch nutmeg
8.5 oz (250g) Ricotta
8.5 oz (1 1/8 cup/240g) spinach
1 ball mozzarella
1 tbsp parmesan
salt and pepper (to season)

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

BAKED EGGPLANT AND RICOTTA ROLLS



Baked Eggplant and Ricotta Rolls image

I saw this on the cover of Good Taste and decided, with eggplants at $2.99/kg, that it had to be dinner! And it didn't disappoint. It's actually quite fun to get a guest or two to help you, they can make the rolls whilst you fix the salad and polenta!

Provided by Chickee

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

olive oil flavored cooking spray
2 medium eggplants
480 g two cups fresh ricotta (don't use the stuff in the tub, go to the deli counter, the other stuff is too runny)
1/2 cup chopped fresh basil
70 g finely grated parmesan cheese
1 (575 g) bottle pasta sauce
85 g coarsely grated mozzarella cheese
cooked polenta, to serve

Steps:

  • Preheat oven to 200 degrees Celsius Spray large baking trays with oil spray to lightly grease, cut eggplants into 16 or so 1cm thick slices lengthways. Arrange eggplant in a single layer, on the repared trays. Lightly spray with olive oil spray. Bake in oven for 10 minutes or until golden.
  • Meanwhile, mix the basil, ricotta, and three quarters of the parmesan in a medium bowl. Taste and season well with pepper.
  • Place 1 tablespoon of the ricotta mixture on one eggplant slice. Roll up firmly to encose fulling. Place the roll, seam side down, in a 30 x 20cm baking dish. Repeat with the remaining ricotta mix and eggplant slices. Pour the sauce evenly over the rolls, sprinkle with the remaining parmesan and the mozzarella. Bake in oven for 10 minutes or until the mozzarella melts. Serve with polenta, if desired.

EGGPLANT ROLLS WITH RICOTTA



Eggplant Rolls With Ricotta image

Delicious and pretty. An old Gourmet recipe. Depending on the availability of the ingredients, this dish has the potential to be ultraquick, low cal and even vegetarian. In Italy the besciamella (cream sauce) is such a common ingredient that it is available in cartons ready-made and low cal (by Parmalat). Low fat ricotta is available. Precooked spinach is available in the deli department. And I use leftover meatloaf for the ground beef and onions. It is wonderful using SaraFish's recipe #33921. The only thing that takes a bit of time and calories is the preparation of the eggplant, but that may be available for you pregrilled in the deli section. You may have vegetable spray, too, which we don't have here. I made this the other day to great reviews, and the stuffing and assembly took barely five minutes!

Provided by MariaLuisa

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 18

2 eggplants (1 1/2 pounds each)
salt (about 1 tablespoon)
1/4 cup vegetable oil, approximately
1/4 cup unsalted butter
3 tablespoons flour
1 1/4 cups milk, scalded
1/2 bay leaf (optional)
salt and pepper, to taste
1/4 cup onion, minced
1 tablespoon butter
1/4 lb lean ground beef
1 cup ricotta cheese
1/2 cup spinach, cooked, squeezed and minced
1/3 cup parmesan cheese, freshly grated
2 tablespoons cream (optional)
1/4 teaspoon nutmeg
3 tablespoons parmesan cheese, freshly grated
2 tablespoons fresh parsley, minced

Steps:

  • Cut the eggplant, trimmed and peeled, lengthwise into 1/4-inch slices, arrange in a colander, sprinkle with salt, and let them drain for about an hour to eliminate the bitter juices. Rinse and pat dry.
  • Preheat the oven to 375°F.
  • For the besciamella, melt 1/4 cup butter over moderate heat, stir in the flour, and cook the roux over low heat, stirring, for three minutes. Remove the pan from the heat, add the hot milk in a stream and whisk until the mixture is thick and smooth. Add the optional 1/2 bay leaf and salt and pepper to taste. Simmer to thicken to coat a spoon, 5-10 minutes, and discard the bay leaf.
  • For the stuffing, cook the onion in a small skillet in a bit of butter until softened, add the ground beef, breaking it up with a spoon, and cook until it is no longer pink. Stir in the ricotta, spinach, 1/3 cup parmesan cheese, nutmeg and salt and pepper to taste. Add a bit of cream to reach the desired consistency -- I've not needed it.
  • For the assembly and final cooking, heat some of the vegetable oil in a large skillet over moderately high heat, add the eggplant slices in batches, and cook until softened and golden, about 2 minutes per side. Transfer to paper towels to drain. When cool enough to handle, put about 2 tablespoons of the stuffing on the narrow end of each eggplant slice, roll up and arrange seam-side down in a greased baking dish large enough to hold all the rolls in a single layer. Nap the rolls with the besciamella, sprinkle with 3 tablespoons parmesan cheese and bake in the upper third of the preheated oven for 15 minutes, or until browned and lightly bubbling. Sprinkle the rolls with the minced fresh parsley.

RICOTTA EGGPLANT ROLLS



Ricotta Eggplant Rolls image

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

½ cup vegetable oil, divided
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes in puree
1 (10 ounce) can tomato sauce
2 tablespoons Italian seasoning
1 teaspoon salt
1 teaspoon white sugar
½ teaspoon ground black pepper
2 cups plain dried bread crumbs
1 cup all-purpose flour
2 eggs
¼ cup heavy cream
2 large eggplants, peeled and sliced lengthwise into 1/4 inch slices
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
¾ cup chopped fresh parsley
1 teaspoon fresh parsley, for garnish

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

EGGPLANT ROLLS WITH RICOTTA, WALNUTS AND MINT



Eggplant Rolls with Ricotta, Walnuts and Mint image

Provided by Aarti Sequeira

Categories     appetizer

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

1 large globe eggplant, sliced lengthwise about 1/4-inch thick
Kosher salt
2 tablespoons raw walnut halves and pieces
1 cup part-skim ricotta
1 clove garlic, minced
2 teaspoons minced fresh mint leaves, plus more whole leaves for garnish
1 date or 1 prune, finely chopped
1 lemon, juiced
Extra-virgin olive oil

Steps:

  • Place a cooling rack over a baking sheet. Lay the eggplant slices on the rack, generously salting each slice (about 1/4 teaspoon per slice). Place another baking sheet on top of the eggplant and weigh it down with a few cans. Let them sit 30 minutes. Flip the eggplant slices, sprinkle with more salt, weigh down again and let them sit for another 30 minutes. (This draws out the bitter juices.) Meanwhile, toast the walnuts.
  • Preheat the oven to 350 degrees F. Spread the walnuts on a small baking sheet and pop into the oven until the walnuts give off their nutty aroma and deepen in color, about 5 minutes. When they are cool enough to touch, chop them finely.
  • Make the ricotta filling: Push the ricotta through a sieve into a medium bowl. This gives the cheese a light, airy texture. Add the toasted walnuts, garlic, mint, date, half the lemon juice, a pinch of salt and a swirl of olive oil. Stir together, taste for seasoning and then set aside.
  • Rinse the eggplant slices well and pat them dry. Warm a grill pan over moderately-high heat. Brush the eggplant slices with olive oil on one side; place the oiled-side down on the hot griddle and brush the other side. Cook until browned, about 2 minutes, then flip and cook another 2 minutes.
  • To assemble the rolls, place a couple of tablespoons of filling at one of end of a slice of eggplant. Roll and place on a plate seam-side down. Top the eggplant rolls with the remaining lemon juice, a swirl of extra-virgin olive oil and the reserved mint leaves, torn over the dish. Serve hot or at warm temperature.

EGGPLANT WALNUT RICOTTA ROLLS WITH FRESH GREENS AND BASIL SALAD



Eggplant Walnut Ricotta Rolls With Fresh Greens and Basil Salad image

If you're looking to wow your crowd this Thanksgiving, consider these festive eggplant rolls. Courtesy of reader Christine Vartanian Datian of Las Vegas, these decadent rolls of Japanese eggplant strips, ricotta and walnuts are colorful and tasty, with an added crunch. Ms. Datian said the dish is influenced by her Armenian heritage. Sometimes she substitutes almonds or pecans for the walnuts and sour cream for the ricotta, depending on her guests, but her preference is the combination of walnuts and ricotta, layered on the strips of Japanese eggplant. She serves it as both an appetizer and a main course, next to a fig and basil salad and with a variety of California red and white wines. She garnishes the dish with parsley and green onions to add more color. "It's very, very pretty," said Ms. Datian. "The ricotta and the walnuts with the crunch factor -- people like it, and children like it too."

Provided by Tara Parker-Pope

Categories     main course

Time 40m

Yield 4 servings

Number Of Ingredients 16

6 Japanese eggplants, sliced lengthwise in 1/2-inch slices
Kosher salt
1 1/2 cups ricotta cheese
1/2 cup finely ground walnuts, (about 1 cup whole walnuts ground in a food processor)
2 cloves garlic, finely grated or chopped
2-3 tablespoons olive oil
1 teaspoon dried dill
1/2 teaspoon sea salt
1/2 teaspoon nutmeg
Juice and zest from 1 lemon
Canola oil
8-10 cups mixed salad greens
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
¼ cup candied walnuts
1 handful basil

Steps:

  • Wash eggplants, cut off and discard stems. On a cutting board, using a mandoline or sharp knife, slice each eggplant lengthwise in long pieces, 1/2-inch thick. Sprinkle eggplant slices with Kosher salt and place in a large colander to drain for 15 to 20 minutes. Discard liquid.
  • In a medium bowl, combine the ricotta cheese, walnuts, garlic, olive oil, dill, sea salt, nutmeg, lemon juice and lemon zest. Mix all ingredients until smooth in texture and set aside. (Ricotta filling should be chilled until ready to use.)
  • In a large deep skillet, pour ½-inch canola oil and heat over medium heat until oil is hot. Blot the pieces of eggplant with paper towel to remove any water droplets and fry eggplant slices in batches until golden brown on both sides, about 90 seconds per side. Remove from pan to drain flat on paper towels.
  • Place slices of eggplant on a tray or dish and spread a tablespoon or two of the ricotta filling across each slice; roll up pin-wheel style and repeat until all eggplant slices have been filled and rolled.
  • In a medium bowl, toss the salad greens with olive oil and balsamic vinegar. Arrange the mixed greens on four serving plates and serve with eggplant walnut ricotta rolls. Toss torn basil leaves over the salad. Garnish salad with candied walnuts.

STUFFED EGGPLANT PARMESAN ROLLS



Stuffed Eggplant Parmesan Rolls image

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

1 large eggplant, ends trimmed
2 teaspoons sea salt, or as needed
1 cup all-purpose flour
3 eggs, beaten
1 cup dried bread crumbs
vegetable oil for frying, or as needed
2 cups ricotta cheese
½ cup grated Romano cheese
1 tablespoon minced garlic
salt and ground black pepper to taste

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

EGGPLANT ROLL-UPS



Eggplant Roll-Ups image

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

2 medium eggplants (about 2-1/2 pounds)
Cooking spray
1/2 teaspoon salt
3 cups fresh spinach leaves
SAUCE:
1 tablespoon olive oil
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes
1 can (15 ounces) tomato puree
3 tablespoons minced fresh basil or 3 teaspoons dried basil
2 teaspoons sugar
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
FILLING:
1 carton (15 ounces) reduced-fat ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/4 teaspoon pepper
Dash ground nutmeg
TOPPING:
1/4 cup grated Parmesan cheese
3 tablespoons panko bread crumbs
Minced fresh parsley, optional

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 RICOTTA BAKE



Eggplant Ricotta Bake image

This eggplant ricotta bake satisfies a craving for simple comfort food.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h10m

Number Of Ingredients 8

2 large eggplants (1 to 1 1/4 pounds each), sliced lengthwise 3/4 inch thick
3 tablespoons olive oil, plus more for baking dish
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta cheese (1 2/3 cups)
3 large eggs
1 cup grated Parmesan cheese
2 tablespoons chopped fresh oregano (or 2 teaspoons dried)
1 jar (16 ounces) store-bought marinara sauce (2 cups)

Steps:

  • Preheat oven to 450 degrees. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes.
  • Meanwhile, in a medium bowl, whisk together ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Brush an 8-inch square baking dish with oil.
  • Lay a fourth of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. Top with another fourth of eggplant; spread with half of ricotta. Repeat layers, ending with ricotta; sprinkle with remaining 1/2 cup Parmesan. Bake until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving.

CHEESY EGGPLANT ROLL-UPS RECIPE BY TASTY



Cheesy Eggplant Roll-Ups Recipe by Tasty image

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

2 eggplants
2 cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup shredded parmesan cheese
¼ cup fresh basil, chopped
1 egg
salt
pepper
1 cup marinara sauce

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

More about "ricotta eggplant rolls recipes"

EASY EGGPLANT ROLLATINI RECIPE | THE MEDITERRANEAN DISH
easy-eggplant-rollatini-recipe-the-mediterranean-dish image
2020-06-10 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 …
From themediterraneandish.com


VEGETARIAN RICOTTA & EGGPLANT CASSEROLE | NOT ENOUGH …
vegetarian-ricotta-eggplant-casserole-not-enough image
2015-07-14 Set aside. In a 9×13' (23×33 cm)baking dish, arrange one layer of eggplant, one layer of tomato sauce and one layer of cheese mixture. Repeat with another layer of eggplant, tomato sauce and finish with cheese mixture. …
From notenoughcinnamon.com


RICOTTA STUFFED EGGPLANT ROLL RECIPE - COUNTRY GROCER
ricotta-stuffed-eggplant-roll-recipe-country-grocer image
1 egg yolk ½ teaspoon salt ½ teaspoon paprika 1 eggplant About 400 ml tomato sauce ½ cup grated parmesano reggiano (optional) Directions Start this one off by adding the ricotta to a small mixing bowl. Now preheat a small fry pan on …
From countrygrocer.com


10 BEST BAKED EGGPLANT AND RICOTTA CHEESE RECIPES
10-best-baked-eggplant-and-ricotta-cheese image
2022-11-21 italian seasoning, eggplant, ricotta, mozzarella, flat leaf parsley and 6 more Vegetarian Pasta Rolls On dine chez Nanou flour, salt, Parmesan cheese, eggplants, milk, green olives, butter and 9 more
From yummly.com


SICILIAN EGGPLANT ROLLS WITH RICOTTA RECIPE | SANPELLEGRINO
Take a slice of fried eggplant, place a tablespoonful of tomato sauce in the centre, add a mint leaf, and sprinkle with the grated salted ricotta. Roll up the eggplant slices to form rolls and …
From sanpellegrino.com


EGGPLANTS ROLLED WITH RICOTTA | SICILIAN COOKING
2017-07-17 Instructions. 1. THE EGGPLANTS Place eggplants in a colander, salt lightly and set aside for 20 minutes. Rinse the sliced eggplant and drain for a few minutes. Gently pat dry …
From siciliancookingplus.com


EGGPLANT RICOTTA ROLLS - YOUTUBE
Moms eggplant ricotta rolls. These are everything you want in a dish but more. My favourite recipe of all time as I am a huge lover of eggplant. Truth is , m...
From youtube.com


FOUR CHEESE STUFFED EGGPLANT ROLLS (INVOLTINI DI MELANZANE AI …
2022-09-13 While eggplant cools, combine cheeses in a bowl. Roll cooled eggplant slices with a few rounded tablespoons of the cheese mixture, place in sauce in the casserole dish and top …
From rachaelrayshow.com


RICOTTA & FETA EGGPLANT ROLLS RECIPE - RECIPEYUM
Brush both slides of eggplant slices with olive oil and pan fry in batches on both sides over medium heat until tender. Stand for 5 minutes, or until cool. Fry garlic over medium heat until …
From recipeyum.com.au


EGGPLANT AND RICOTTA ROLLS WITH TOMATO SAUCE RECIPE - EAT SMARTER …
Spread approximately three-quarters of ricotta mixture over eggplant slices and roll eggplant over ricotta filling. Place resulting eggplant rolls in a baking dish, cover with diced tomatoes …
From eatsmarter.com


GRILLED EGGPLANT ROLLED WITH RICOTTA AND BASIL - FIFTEEN SPATULAS
2011-07-14 Ingredients 1 large eggplant 1 cup ricotta cheese 4 oz cream cheese at room temperature 1 tbsp olive oil 1/2 cup parmigiano reggiano grated 1/4 tsp red pepper flakes 1/4 …
From fifteenspatulas.com


ITALIAN RICOTTA EGGPLANT CASSEROLE - AN ITALIAN IN MY KITCHEN
2022-08-19 Pre-heat the oven, lightly grease a medium baking dish. In a small bowl mix together ricotta cheese and egg. Place filling in the baking dish and top with the ricotta cheese …
From anitalianinmykitchen.com


ORIGINAL SICILIAN EGGPLANT ROLLS RECIPE - SOLO-DOLCE
2021-01-30 Original Eggplant Parmigiana Recipe Eggplant balls (Polpette di Melanzane) Sarde a Beccafico • Original Sicilian Recipe Mini Ricotta Pies • Original Sicilian Recipe My …
From solo-dolce.com


EGGPLANT ROLLS STUFFED WITH RICOTTA – NICK STELLINO
Ingredients: 3 cups roma tomatoes, peeled, seeded and finely diced 6 cloves garlic, finely chopped 1 teaspoon of fine sugar 1 teaspoon sea salt ½ teaspoon black pepper ½ teaspoon …
From nickstellino.com


INVOLTINI - EGGPLANT RICOTTA ROLLS - AN ITALIAN DISH
2020-10-25 Prep the Eggplant. Preheat oven to 400° F. Using a mandoline or sharp chef's knife, slice eggplants lengthwise into 1/4 inch slices. Make 12 slices. Sprinkle slices with salt, …
From anitaliandish.com


EGGPLANT ROLLUPS RECIPE - SOUTHERN LIVING
2017-06-19 Directions Preheat oven to 425°F. Sprinkle eggplant slices on both sides with 1/4 teaspoon of the salt, and place in a colander to drain 15 minutes. Rinse well, and press …
From southernliving.com


GRILLED EGGPLANT ROLL-UPS WITH RICOTTA PESTO - MEDITERRASIAN
CUT the eggplants lengthwise into 1/4-inch thick slices (about 6 slices each eggplant). BRUSH the eggplant slices evenly with olive oil on both sides. GRILL the eggplant slices in batches …
From mediterrasian.com


EGGPLANT ROLLATINI WITH SPINACH-RICOTTA FILLING - LIDIA
Preheat oven to 400 degrees F. Put the chopped spinach in a kitchen towel (or squeeze in a potato ricer) and wring out as much liquid as possible. Break the clumps apart and put in a …
From lidiasitaly.com


RICOTTA EGGPLANT ROLLS RECIPE | YUMMLY | RECIPE | EGGPLANT ROLLS ...
Nov 11, 2012 - Ricotta Eggplant Rolls With Vegetable Oil, Garlic, Crushed Tomatoes, Tomato Sauce, Italian Seasoning, Salt, White Sugar, Ground Black Pepper, Dried ...
From pinterest.com


VEGAN RICOTTA-STUFFED EGGPLANT ROLLS - VEGAN RUNNER EATS
2019-12-31 These vegan ricotta stuffed eggplant rolls take about 30 minutes to make, and serve 4 people as a starter - a perfect amount of food for a double date with your best friend …
From veganrunnereats.com


EGGPLANT RICOTTA ROLLS - BOSSKITCHEN.COM
Instructions. Slice the aubergines lengthways and grill the slices on both sides. Mix the ricotta with 100 g parmesan, 1 tablespoon olive oil, oregano, salt and pepper.
From bosskitchen.com


EGGPLANT ROLLS STUFFED WITH RICOTTA - NICK STELLINO
Place a heaping tablespoon of the ricotta mixture in the middle of each eggplant slice, then roll the sides over the filling as if making cannelloni. Pat it down so the filling spreads out without …
From newsite.nickstellino.com


10 BEST BAKED EGGPLANT AND RICOTTA CHEESE RECIPES
Baked Eggplant and Ricotta Rolls Recipe. Remove from the oven and reduce temperature to 350 degrees F (175 degrees C). Mix ricotta cheese, spinach, egg, and garlic together in a …
From foodguruusa.com


RICOTTA & MOZZARELLA STUFFED EGGPLANT ROLLS …
Mar 2, 2022 - If you like Italian specialties, you should try this fantastic recipe.An alternative way to enjoy eggplant with a fantastic ricotta filling.
From pinterest.com.au


EGGPLANT ROLLS WITH RICOTTA RECIPE - FOOD NEWS
Preheat the oven to 375°F. For the besciamella, melt 1/4 cup butter over moderate heat, stir in the flour, and cook the roux over low heat, stirring, for three minutes. Remove the pan from the …
From foodnewsnews.com


RICOTTA EGGPLANT ROLLS RECIPE :: YUMMYMUMMYCLUB.CA
Creamy filling and a hint of mint make these the perfect appetizer at a summer gathering.
From yummymummyclub.ca


ZUCCHINI AND EGGPLANT ROLLS WITH RICOTTA - RECIPE | BONAPETI.COM
2021-11-14 The zucchini and eggplant are cut into slices. Put baking paper in a baking tray and arrange, salt and grease with olive oil on both sides. Bake until golden brown. Mix the ricotta …
From bonapeti.com


EASY EGGPLANT & RICOTTA ROLLS RECIPE | COUNTDOWN
Preheat the oven to 180°C (160°C fan-forced). Place the eggplant onto a large baking tray in a single layer. Drizzle with the oil and place into the oven for 15 minutes.
From countdown.co.nz


RECIPE: EGGPLANT ROLLS STUFFED WITH RICOTTA - FOOD NEWS
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 greased pan and bake …
From foodnewsnews.com


GRILLED EGGPLANT ROLLS WITH CREAMY RICOTTA AND FRESH BASIL
2020-06-02 Prepare the creamy plantbased ricotta according to the instructions, see the recipe below. Cut the eggplants into 6 evenly slices each. See the article above for picture instructions.
From passionatelyjen.com


EGGPLANT RICOTTA ROLLS - EASY VIDEO RECIPE
2022-09-29 Eggplant Ricotta Rolls are the perfect way to start off a dinner party, or a healthy dinner and are the perfect way to get your kids to eat their vegetables. This dish is made by …
From fabiansrecipes.com


RICOTTA EGGPLANT ROLLS RECIPE | EASY FAMILY MEALS, EGGPLANT ROLLS, …
Jul 15, 2012 - Creamy filling and a hint of mint make these the perfect appetizer at a summer gathering.
From pinterest.ca


EGGPLANT AND RICOTTA ROLLS
Method of preparing the Eggplant and Ricotta Rolls: Preheat the oven to 400°F (200°C). Grease 2 baking sheets using about half of the olive oil. Cut both eggplants lengthwise into thin slices - …
From ba-bamail.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 …
From connoisseurusveg.com


RECIPE: EGGPLANT ROLLS STUFFED WITH RICOTTA | ITALIAN SONS AND ...
2017-12-05 Mix all the ingredients in a bowl and let them sit undisturbed for at least an hour. The flavors will come together as the ingredients marinate. While the sauce is resting, make the …
From orderisda.org


Related Search