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
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.
EGGPLANT ROLLS WITH RICOTTA, WALNUTS AND MINT
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 ROLLS WITH RICOTTA
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
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.
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
EGGPLANT ROLL-UPS WITH ROASTED TOMATO SAUCE
This is one of those recipes I have had to give up since marrying a non-eggplant-eater and having two non-eggplant eating children. It is a lovely company vegetarian main dish. More or less like a lasagna roll-up made with eggplant instead of noodles.
Provided by helowy
Categories Vegetable
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F Toss tomatoes with salt and 1T olive oil. Place, cut sides down, on a nonstick baking sheet. Bake for 20 minutes or until skins are blistered.
- Cool.
- Put tomatoes, 2 T olive oil, basil and pepper in a food processor and process until smooth. Set aside tomato sauce.
- Preheat oven to 425°F Trim off cap and stem of the eggplants so that it looks more or less like a tube with flat ends. Cut the eggplants lengthwise into 1/4" thick slices (roughly rectangular or oval in shape, NOT round). Spray both sides of the eggplant slices with cooking spray. Arrange slices (about 18) on nonstick baking sheets. Bake slices for 10 minutes; turn and bake for 5-10 minutes more or until tender. Cool.
- Preheat oven to 350°F Combine spinach, ricotta, and parmesan, and mix well. Spray a 9x13" baking dish with nonstick spray. Spread spinach mixture evenly on eggplant slices and roll up slices starting at the narrow end. Place rolls, seam side down, in the baking dish.
- Cover dish with foil and bake for 25 minutes.
- Uncover, sprinkle with swiss cheese, and bake an additional five minutes, or until cheese is melted.
- Serve topped with the tomato sauce.
Nutrition Facts : Calories 512.4, Fat 32.7, SaturatedFat 15.1, Cholesterol 73.4, Sodium 671.2, Carbohydrate 32.6, Fiber 13.8, Sugar 14.9, Protein 28.8
BAKED EGGPLANT AND RICOTTA ROLLS
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
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.
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
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
More about "eggplant ricotta roll ups food"
BAKED EGGPLANT ROLLATINI – A SIMPLE PALATE
From asimplepalate.com
5/5 (50)Tổng Thời gian 1 giờThể loại Main CourseCalo 263 mỗi khẩu phần
- Slice and salt eggplant: First, remove the stems from the eggplant. Cut eggplant lengthwise into 1/4-inch thick slices. Salt on both sides and let sit to "sweat" for 10 minutes. Pat dry with paper towel and wipe off remaining salt. Note: this process removes excess moisture from the eggplant and prevents a watery rollatini.
- Bake eggplant: Lay eggplant on a lightly greased pan and bake for 10 minutes. Remove and let cool. Note: this softens the eggplant so you can easily roll it with the filling.
- Mix filling together: While eggplant is baking, add to a bowl: ricotta cheese, parmesan, egg, salt & pepper, minced garlic, and fresh basil. Mix together.
EGGPLANT ROLLATINI RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (16)Tổng Thời gian 1 giờ 20 phútThể loại Main Course
EGGPLANT ROLLATINI - PEEL WITH ZEAL
From peelwithzeal.com
Xếp loại 4Thể loại Dinner, Main CourseẨm thực American, ItalianTổng Thời gian 58 phút
EGGPLANT ROLL UPS (VEGAN, GLUTEN-FREE, OIL-FREE)
From veggiechick.com
INVOLTINI - EGGPLANT RICOTTA ROLLS - AN ITALIAN DISH
From anitaliandish.com
EGGPLANT ROLL-UPS WITH RICOTTA FILLING - ITALIAN NOTES
From italiannotes.com
EGGPLANT ROLL-UPS WITH RICOTTA CHEESE RECIPE | EAT …
From eatsmarter.com
EGGPLANT ROLLUPS RECIPE - SOUTHERN LIVING
From southernliving.com
EGGPLANT ROLLATINI RECIPE (CHEESY EGGPLANT ROLL-UPS)
From thecookingfoodie.com
EGGPLANT ROLLATINI WITH SPINACH-RICOTTA FILLING - LIDIA
From lidiasitaly.com
FOUR-CHEESE EGGPLANT ROLLATINI RECIPE - EASY!
From fromachefskitchen.com
BAKED EGGPLANT ROLLATINI WITH RICOTTA | HOW TO FEED A …
From howtofeedaloon.com
EGGPLANT ROLLATINI - LIDIA
From lidiasitaly.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