Ricotta Stuffed Rolled Eggplant Aubergine Recipes

EGGPLANT ROLLATINI

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.

RICOTTA EGGPLANT ROLLS

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.

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.

ROLLED STUFFED EGGPLANT (AUBERGINE)

Steps:

• Saute garlic in 1 Tbls.
• of oil in large saucepan until golden brown, about 4 minutes.
• (Do Not Burn).
• Working in batches, combine crushed tomatoes, tomato sauce, salt, pepper, basil, oregano, and parsley in blender.
• Whirl until smooth.
• Pour into saucepan.
• Add bay leaf.
• Bring to boiling.
• Lower heat; simmer, partially covered, 30 minutes.
• Reserve.
• Combine crumbs and flour in large shallow pan.
• Beat eggs and milk in large bowl.
• Peel eggplants; cut lengthwise into 1/8-inch-thick slices.
• Dip into egg mixture; dredge with flour mixture, shaking off excess.
• Set on wax paper.
• Working in batches and using about 3 Tbls.
• of oil per batch, saute eggplant in large skillet until golden, 1 minute per side.
• Drain on paper toweling.
• Combine ricotta, mozzarella, parmesan and parsley in bowl; mix well.
• Spread 2 to 3 Tbls.
• on one side of each slice of eggplant.
• Roll up jelly-roll fashion.
• Spread 1 cup tomato sauce over bottom of each of two 11 3/4"x7 1/2"x1 3/4" baking dishes.
• Arrange rolls seam-side down in single layer in dishes.
• Spoon sauce over rolls; save remaining sauce to pass.
• Bake, covered in preheated 450 degree oven for 30 minutes or until sauce is bubbly.
• Garnish with chopped parsley, if you wish.
• To make ahead: Prepare rolls early in day; bake just before serving.
• Or freeze.
• Defrost in refrigerator overnight; bake as above.
• NOTE: I ALWAYS DOUBLE THE SAUCE RECIPE BECAUSE WE LIKE ALOT OF SAUCE.
• IT'S UP TO YOU!

EGGPLANT (AUBERGINE) AND RICOTTA ROLLS

Steps:

• Preheat oven to 200 degrees celcius and lightly grease a square baking dish.
• Heat oil in a fry pan over medium heat.
• Add onion and garlic, cook for about 3 minutes.
• Add tomatoes, tomato paste, balsamic vinegar and salt and pepper to taste.
• Bring to the boil then reduce heat and simmer for about 20 minutes or until sauce is thick.
• Combine, ricotta, milk, chives, thyme and lemon rind (add salt and pepper if required).
• Spread ricotta mixture evenly over slices of eggplant, then roll up lengthways.
• Spoon sauce into baking dish and top with eggplant rolls.
• Cover and bake for approximately 25 minutes or until sauce is bubbling.

RICOTTA-STUFFED ROLLED EGGPLANT (AUBERGINE)

Steps:

• Set oven to 350°F.
• Spray three baking sheets, and one 13 x 9-inch baking dish with non stick cooking spray.
• Place flour in a shallow dish.
• In another dish place the slightly beaten eggs.
• In another dish mix together breadcrumbs with 1 cup Parmesan cheese (you should have three separate dishes).
• Season eggplant slices with salt and pepper.
• Coat each slice with flour, then in eggs, then in the breadcrumb mixture.
• Arrange the eggplant slices in a single layer on baking sheets.
• Bake the eggplant slices in three batches until the coating is golden, about 30 minutes (turning after 15 minutes) cool on the sheets.
• In a bowl combine ricotta cheese, 2 cups grated mozzarella cheese, 1-1/4 cups Parmesan cheese, 1 egg yolk and 1 teaspoon dried basil; mix well to combine then season with salt and black pepper to taste (if you are a garlic-lover then you may add in 1/2 teaspoon garlic powder if desired).
• Spread about 3-4 tablespoons ricotta filling evenly on the eggplant slices.
• Starting at the short end, roll up the slices with the filling inside.
• Arrange the eggplant slices seam-side down into prepared baking dish.
• At this point you can cover and refrigerate the eggplant slices for up to 24 hours.
• Set oven to 350°F.
• Spoon the tomato sauce over the rolled slices, and sprinkle with about 1 cup grated Parmesan cheese.
• Bake uncovered until the rolls are heated through and the mozzarella cheese inside the eggplant rolls melts (about 20-22 minutes).

STUFFED EGGPLANT (AUBERGINE) ROLLS

Steps:

• Wash the eggplants, remove the stems,peel and slice lengthwise.
• Soak the eggplants in the salt and enough water to cover the eggplant. Keep them immersed with a heavy plate for about 20 minute to 1/2 hours The longer the better. This takes out the bitterness.
• Preheat the olive oil, but be careful it is not too hot. Olive oil will splatter.
• Dry the eggplant with paper towels.
• Dredge the eggplant first into flour, then dip into the egg.
• Fry until golden brown and drain on paper towels.
• In the middle of each place a slice of mozzarella, and a spoon of ricotta cheese.
• Roll up the eggplant and place seam side down in a greased shallow baking dish.
• Top with marinara sauce.
• Bake in a 350* oven for 20-30 minute.
• Garnish with grated cheese and some fnely chopped parsley.

AUBERGINE ROLLS WITH SPINACH & RICOTTA

Steps:

• Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with oil, then lay on a large baking sheet. Bake for 15-20 mins until tender, turning once.
• Meanwhile, put the spinach in a large colander and pour over a kettle of boiling water to wilt. Cool, then squeeze out the excess water, so that it is dry. Mix with the ricotta, nutmeg and plenty of seasoning.
• Dollop a spoonful of the cheesy spinach mix in the centre of each aubergine slice, fold over to make a parcel and lay, sealed-side down, in an ovenproof dish. Pour over tomato sauce, sprinkle with breadcrumbs and cheese, and bake for 20-25 mins until golden and piping hot.