Eggplant Parmesan Roll Ups Food

EGGPLANT ROLL-UP RECIPE

Steps:

• Slice eggplant lengthwise into sixteen thin (about 1/8-inch thick) slices. Place the 3 eggs in a shallow bowl and beat with the water. In another shallow bowl, combine matzo meal, garlic, parsley, oregano and pepper. Dip the eggplant slices in the eggs, coating the entire surface. Press the egg-coated slices into the matzo mixture, coating the entire surface.
• Heat about 1/8-inch of vegetable oil in a large sauté pan over medium heat. Fry the coated eggplant slices in batches for 1-1/2 to 2 minutes per side, or until lightly browned and crispy. Drain on paper towels and set aside. Add more vegetable oil as needed to keep the eggplant slices from sticking to the pan.
• For filling, combine the spinach, cream cheese, mozzarella cheese, Parmesan cheese, parsley and remaining 1 egg in a large bowl. Mix to blend the ingredients thoroughly and set aside.
• Preheat the oven to 375°F. Spoon one cup of pasta sauce into an ungreased 13x9-inch baking dish. Place equal amounts of the filling on the wider ends of eggplant slices. Carefully roll up each slice and place the rolls, seam sides down, in the prepared baking dish. Spoon the remaining pasta sauce on top. Cover the pan and bake for 30 minutes.

EGGPLANT PARMESAN

Steps:

• Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
• Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
• In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.
• Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
• In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
• Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.
• Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
• Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
• Yield: about 3 1/2 cups
• Copyright 2001 Television Food Network, G.P. All rights reserved

CHEESY EGGPLANT ROLL-UPS RECIPE BY TASTY

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!

EGGPLANT LASAGNA ROLL UPS

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.

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.

EGGPLANT PARMESAN ROLL-UPS

Steps:

• Preheat oven to 400 degrees F.
• Lay eggplant slices on a paper towel-lined pan. Sprinkle with salt and let sit for 15 minutes to draw out moisture. Pat the eggplant slices dry with paper towels and transfer eggplant to a large baking sheet. Drizzle the eggplant with olive oil and bake until the eggplant is pliable, about 8-10 minutes.
• Meanwhile, make filling. Combine ricotta, egg, garlic, 1/4 c. Parmesan and 1/4 c. mozzarella in a medium bowl. Stir until the mixture is smooth. Season to taste with salt and pepper.
• When the eggplant is still warm, but cool enough to handle, spread about 1 tbsp of the filling onto each eggplant slice. Sprinkle with torn basil and roll the eggplant.
• Spread a thin layer of marinara into a casserole dish. Lay the roll-ups in the dish seam side-down. Spoon more marinara over the roll-ups. Sprinkle remaining cheeses on top.
• Bake for 25-30 minutes, until the cheese is cooked through and the eggplant is tender. Top with more basil and serve warm.

EGGPLANT ROLL-UPS

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.

BAKED EGGPLANT AND RICOTTA ROLLS

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.

MEDITERRANEAN VEGAN EGGPLANT ROLL UPS

Steps:

• Slice eggplant into eight 1/2" slices. Season with salt and pepper.
• Heat a griddle over medium-high heat. Coat the bottom of the pan with olive oil.
• Working in batches, grill eggplant until there are gill marks on both sides and eggplant begins to soften. Add additional oil to the pan between batches if needed.
• Set eggplant aside.
• Cut cauliflower into florets and place in a food processor. Blend until cauliflower is the size of rice. Add garlic, sun-dried tomatoes and basil to the food processor and pulse until combined.
• Heat olive oil in a pan over medium heat. Add cauliflower mixture to the pan.
• Saute for 2 minutes, stirring frequently. Add hummus, vegan parmesan, baby spinach, lemon juice, Italian seasoning, salt & pepper to the pan and stir to combine.
• Saute for an additional 3-5 minutes, or until everything is thoroughly combined, cauliflower is softened and spinach is wilted.
• Taste and adjust seasonings as needed.
• Preheat oven to 350 degrees.
• Pour marinara into the bottom of a baking dish and spread evenly.
• Top each eggplant slice with 2-4 tablespoons of filling (depending on how wide the slice is).
• Roll eggplant slices up and place in the baking dish on top of the marinara sauce.
• Place in the oven and bake for 15-20 minutes - or until everything is warmed through.
• Remove from the oven and top with vegan parmesan and parsley (or basil).
• Plate eggplant with marinara and serve.

CHRISTINA'S CHICKEN PARMESAN EGGPLANT ASPARAGUS ROLL-UPS

Steps:

• Preheat the oven to 350 degrees F.
• Heat olive oil in a medium skillet over medium-heat. Add eggplant and saute until tender, about 5 minutes. Drain and set aside.
• In a mixing bowl, whisk 1 egg with the ricotta. Stir in the reserved eggplant, asparagus, 1/4 cup of the mozzarella, 1/4 cup Parmesan, oregano, salt, and pepper. Set aside.
• Put the chicken breasts in a large plastic bag and pound until very thin and of even thickness. Remove chicken from bag and season with salt and pepper. Spoon a generous dollop of the cheese mixture near the bottom edge of 1 piece of chicken and roll it into a cylinder, around the filling, like a jelly roll. Repeat with remaining chicken.
• Beat the remaining eggs in a shallow bowl and put the flour and bread crumbs on separate plates. In a large skillet, melt the butter and shortening. Dredge the chicken rolls-ups in the flour, dip in the beaten eggs, and then coat them with bread crumbs. Place the rolls-ups in the skillet and cook until golden brown on both sides, about 10 minutes.
• Spread the tomato sauce in a shallow baking dish and place the roll-ups over the sauce. Sprinkle with the remaining mozzarella and Parmesan. Bake for 30 minutes.
• Divide the roll-ups among 4 plates, spooning some sauce over the top. Sprinkle with diced tomato and serve immediately.

EGGPLANT ROLL-UPS

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.

EGGPLANT PARMESAN

Steps:

• Heat oven to 400°F.
• Layer half each of the eggplant and mushrooms in 13x9-inch pan sprayed with cooking spray; cover with layers of 1/3 each of the Parmesan and mozzarella. Repeat layers.
• Top with pasta sauce; cover.
• Bake 35 min. or until heated through. Sprinkle with remaining cheeses; bake, uncovered, 5 min. or until mozzarella is melted.

SPINACH AND EGGPLANT LASAGNA ROLL UPS

Steps:

• Heat oven to 450 dgrees.
• Toss eggplant slices with olive oil garlic 1/2 tsp salt, and 1/4 tsp pepper.
• Arrange in single layer on oiled baking sheet.
• Bake until tender, about 12 minutes, tuning once.
• Cook spinach in boiling salted water for 2 minutes.
• Drain in colander.
• When cool enough to handle,squeeze excess water end chop finely.
• Mix together Ricotta cheese, egg yolk, spinach and parmesan, add 1/4 tsp salt and pepper, mix well.
• Cook lasangne noodles as directed on package, until tender.
• Drain and rinse with cold water.
• Spoon two cups tomato sauce into 13 by 9 baking dish.
• lay out lasagne noodles on work surface, spread 1/3 cup filling over each noodle, cover with slice of eggplant.
• Roll up each noodle and arrange seam side down over tomato sauce.
• Brush top of noodles with water, and spoon remaining tomato sauce down middle of each roll.
• Cover tightly with foil.
• Bake in 350 degree oven about 20 minutes.
• Serve with a mixed green salad.

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.