EGGPLANT ROLLATINI
Bundles of lightly fried eggplant slices are filled with ricotta and smothered in tomato sauce for a bubbly, cheesy Eggplant Rollatini.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 8
Steps:
- In a large skillet, fry eggplant slices in olive oil until eggplant is flexible for rolling, about 3 minutes per side. (Eggplant can also be roasted in the oven: Brush slices with olive oil and place on a baking sheet. Roast in 400-degree oven for 20 minutes, flipping eggplant halfway through cooking.)
- While eggplant is frying/baking, make filling: In a large bowl, combine 2 cups of fresh ricotta, 3 tablespoons grated Parmesan cheese, 1/2 cup of fresh shredded mozzarella, 1 egg white, salt and pepper, and mix well.
- Drain eggplant on paper towel if fried. When eggplant has cooled about 10 minutes, begin the rolling process. On each slice, put about 2 tablespoons of ricotta cheese mixture. Spread it on the eggplant. Next, place a slice of ham/prosciutto on top of the cheese, if using, and then roll. Repeat with all eggplant slices.
- Coat the bottom of a deep baking dish with tomato sauce. Start placing the rolled eggplants at the bottom of the pan. When pan is filled, put some sauce on the top of the eggplant. Sprinkle some more grated cheese on top. Finally, cut slices of fresh mozzarella cheese to place on top of each rollatini.
- Bake in a 400-degree oven for about 20 minutes. (If the eggplant was baked, 30 minutes is better.) The cheese should be melted and a little bubbling should be going on. Serve.
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.
EGGPLANT ROLLATINI
Provided by Giada De Laurentiis
Categories appetizer
Time 2h20m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat the grill pan and preheat the oven to 375 degrees F.
- Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.
- In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix.
- Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
EGGPLANT ROLLATINI
Steps:
- Preheat the oven to 350 degrees F.
- Arrange the eggplant slices on a baking sheet; sprinkle with salt and drizzle with olive oil. Bake for 15 minutes.
- Bring a pot of salted water to a boil. Set up a bowl of ice water alongside. Add the broccoli rabe to the pot and cook for a few minutes. Transfer to the ice bath. Drain, pat dry and chop finely.
- Combine the broccoli rabe, ricotta, mozzarella, Parmesan and egg in a food processor; process until smooth.
- Spread a thin layer of the filling onto each slice of eggplant. Roll the slices up tightly and place, seam-side down, in a 9-by-13-inch baking dish. Bake for 10 minutes.
- Meanwhile, sweat the onions in some olive oil in a medium pan, about 5 minutes. Add the vegetable stock, crushed red pepper, tomatoes, garlic and oregano. Bring to a boil, lower the heat and simmer for 15 minutes.
- In a bowl, toss the arugula with the red wine vinegar and some olive oil. Season with salt.
- Place a large spoonful of tomato sauce on each plate, top with an eggplant rollatini and some arugula salad. Sprinkle with basil and Parmesan.
EGGPLANT ROLLATI APPETIZER
Be careful with this one! It's so robust and flavorful that your guests might fill themselves up on it before you have a chance to serve the main course!
Provided by lorin
Categories Appetizers and Snacks Cheese
Yield 5
Number Of Ingredients 8
Steps:
- Combine basil, pine nuts, ricotta cheese, and salt and pepper to taste in medium size bowl. Place bowl in refrigerator.
- Coat eggplant slices lightly with olive oil. Place in large saucepan over medium heat, apply pressure to release moisture from eggplant. Remove eggplant sliced when tender. Allow slices to cool to room temperature.
- Spread a dollop of ricotta mixture over eggplant; roll up the slice of eggplant. Spoon marinara sauce over each rollati and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 534 calories, Carbohydrate 39.2 g, Cholesterol 76 mg, Fat 28.4 g, Fiber 10.4 g, Protein 33.2 g, SaturatedFat 13.6 g, Sodium 760.3 mg, Sugar 14.9 g
EGGPLANT ROLLATINI
After having eggplant rollatine at a restaurant, and it was absolutely delicious! I decided that I HAD to learn how to make it. Here is what I came up with.
Provided by Rhonda Hill
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Dip the eggplant slices in egg, then coat with bread crumbs. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant on each side until golden brown. Remove to a paper towel lined plate to drain.
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one. Roll up tightly, and place seam side down in a 9x13 inch baking dish. Pour spaghetti sauce over the rolls, and top with shredded mozzarella cheese.
- Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.
- While the eggplant rolls are baking, bring a large pot of lightly salted water to a boil. Add the angel hair pasta, and cook for 2 to 3 minutes, until tender. Drain. Serve eggplant rolls and sauce over pasta.
Nutrition Facts : Calories 901.8 calories, Carbohydrate 104.3 g, Cholesterol 116.5 mg, Fat 35.9 g, Fiber 11.9 g, Protein 41.4 g, SaturatedFat 12.6 g, Sodium 2225 mg, Sugar 15.8 g
EGGPLANT ROLLATINI
Make and share this Eggplant Rollatini recipe from Food.com.
Provided by Phil Franco
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In one shallow dish, place 1 cup of flour.
- Place two of the eggs in a second shallow dish, and beat lightly.
- In a third shallow dish, place salt, and half the pepper, and the Parmigiano in a bowl with 1/2 cup of the flour and mix with a fork or a whisk until blended.
- Dip the eggplant slices in the flour, then into the eggs, then into the flour and cheese mixture.
- Heat olive oil in a large, deep skillet until hot but not smoking.
- Place the prepared eggplant slices in the hot oil and fry for 2 minutes on each side until golden.
- Remove from the skillet and place on paper-towel lined baking sheets to drain until cool enough to handle.
- Preheat the oven to 350°F.
- Place the drained ricotta cheese in a bowl and mash it with a fork.
- Add the last egg, the parsley, half of the shredded mozzarella, the
- remaining half of the pepper, and mix well. Set aside.
- To stuff the eggplant, place one slice of prosciutto on top of the eggplant.
- Next, drop a heaping tablespoon of the ricotta mixture on top of the prosciutto at the wider end of the eggplant slice.
- Beginning with the wider end of the eggplant, roll up, from top to bottom.
- Pour 1 cup of the marinara sauce into an 8 by 12 inch baking dish.
- Place the eggplant rolls side by side on top of the marinara sauce.
- Pour the remaining sauce over the eggplant rolls.
- Sprinkle with the 3 tablespoons of grated Parmigiano cheese and the remaining 1/2 cup of shredded mozzarella.
- Bake for 25 minutes or until bubbly around the edges.
- Remove from the oven and let cool for 2-3 minutes before serving.
- Note: To drain ricotta cheese, place it in a sieve or cheese cloth and set over a bowl. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight. Discard the whey.
- That's it!
Nutrition Facts : Calories 1020.5, Fat 75.1, SaturatedFat 17.9, Cholesterol 212.1, Sodium 1319.9, Carbohydrate 62.6, Fiber 9.6, Sugar 14.6, Protein 26.9
EGGPLANT ROLLATINI
This is an adapted version of a recipe I got from my mom. I remember her making it once when I was much younger, not telling my eggplant-hating uncle what was in it. He loved it, with second and even third helpings. After telling him later what it was, he said he thought it was a "thick noodle." (You can use your own homemade sauce, but I've found one on the shelf that I like almost as good as anything I can make from scratch. It's Classico's Fire Roasted Tomato & Garlic. YUM!)
Provided by Battle in Seattle
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Spray two large baking sheets with cooking spray; set aside.
- Beat three eggs in pie plate or other similar container. Sprinkle bread crumbs in another pie plate. In assembly-line fashion, dip an eggplant slice in the egg on both sides, then press into bread crumbs on both sides, then place on cookie sheet, until all eggplant slices have been used.
- Lightly coat tops of eggplant with more cooking spray, and bake at 375 for approximately 15 minutes or until tender--but not thoroughly cooked. (You may flip the pieces over halfway through cooking, as well as rotate the pans in the oven, but it's not completely necessary.) When done cooking, set aside to cool.
- Meanwhile, mix ricotta, feta, 1/2 cup parmesan, 3 cups mozzarella, remaining two eggs (beaten), garlic, basil, parsley. Add salt and pepper to taste.
- Lightly coat a 9x13" baking pan with cooking spray. Spoon about 1 cup (or a little more) of sauce onto bottom of dish.
- Once eggplant is cool enough to handle, Spoon about 2 TBS. of filling onto the wide end of each piece of eggplant. Then, roll up each piece and place seam side down into the baking dish. Continue until dish is about full. (I can usually fit about 14 rolls in mine.).
- Top rolls with the rest of the tomato sauce, mozzarella and Parmesan. Spray foil lightly with cooking spray (keeps cheese from sticking), and cover dish spray side down.
- Bake for 30 minutes, then uncover and bake another 15 minutes or so until the tomato sauce is bubbling and the filling is hot. Let rest about 10 minutes before serving.
Nutrition Facts : Calories 785.9, Fat 39.4, SaturatedFat 20.3, Cholesterol 283.3, Sodium 2322.8, Carbohydrate 60.8, Fiber 8.9, Sugar 20.6, Protein 48
More about "eggplant rollatini with prosciutto food"
DELICIOUS PROSCIUTTO & MOZZARELLA STUFFED EGGPLANT …
From hardcoreitalians.blog
Estimated Reading Time 1 min
EGGPLANT PARMESAN ROLLATINI RECIPE | REAL SIMPLE
From realsimple.com
EGGPLANT ROLLATINI - COOKING WITH NONNA
From cookingwithnonna.com
EASY EGGPLANT ROLLATINI RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
EGGPLANT ROLLATINI RECIPE (PARMIGIANA STYLE) - EATING …
From eatingeuropean.com
EGGPLANT ROLLATINI - INVOLTINI DI MELENZANE - COOKING WITH …
From cookingwithnonna.com
EGGPLANT ROLLATINI RECIPE (EASY & HEALTHY!) | WHOLESOME YUM
From wholesomeyum.com
EGGPLANT ROLLATINI RECIPE - OFF THE MUCK MARKET
From offthemuck.com
SICILIAN EGGPLANT PARMESAN ROLL-UPS - CTV
From more.ctv.ca
EGGPLANT ROLLATINI | RECIPES WIKI | FANDOM
From recipes.fandom.com
EGGPLANT ROLLATINI - A NUTRITIOUS TAKE ON A CLASSIC ITALIAN RECIPE
From thelifejolie.com
ITALIAN SAUSAGE EGGPLANT ROLLATINI - CULINARY GINGER
From culinaryginger.com
GOURMET EGGPLANT ROLLATINI - NAKED FOOD MAGAZINE
From nakedfoodmagazine.com
EGGPLANT ROLLATINI... RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
EGGPLANT ROLLATINI – FIND JERSEY FRESH
From findjerseyfresh.com
BAKED EGGPLANT ROLLATINI – A SIMPLE PALATE
From asimplepalate.com
EGGPLANT ROLLATINI - THE BEST VERSION - SIP AND FEAST
From sipandfeast.com
EGGPLANT ROLLATINI (LOW CARB!) - SPEND WITH PENNIES
From spendwithpennies.com
CHEESE-FILLED EGGPLANT ROLLATINI - HONEST COOKING - RECIPES
From honestcooking.com
GRILLED EGGPLANT ROLLATINI RECIPE - SERIOUS EATS
From seriouseats.com
EGGPLANT ROLLATINI - LIDIA
From lidiasitaly.com
HOLISTIC EGGPLANT ROLLATINI RECIPE - WHOLE LIFESTYLE NUTRITION
From wholelifestylenutrition.com
EGGPLANT ROLLATINI RECIPE | EPICURIOUS
From epicurious.com
VEAL ROLLATINI - ITALIAN RECIPES - THE ITALIAN CHEF
From italianchef.com
BEST EGGPLANT ROLLATINI RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
EGGPLANT ROLLATINI - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
EGGPLANT ROLLATINI - EASY RECIPES • THE WICKED NOODLE
From thewickednoodle.com
EGGPLANT LASAGNA WITH PROSCIUTTO AND MOZZARELLA - INSIDE THE …
From insidetherustickitchen.com
EGGPLANT ROLLATINI RECIPE | INVOLTINI DI MELANZANE - RECIPES FROM ITALY
From recipesfromitaly.com
EGGPLANT ROLLATINI - FRESH APRON
From freshapron.com
EGGPLANT ROLLATINI WITH PARMESAN RISOTTO - WHAT'S GABY COOKING
From whatsgabycooking.com
GRILLED EGGPLANT ROLLATINI WITH LEMONY HERBED RICOTTA | FOODAL
From foodal.com
EGGPLANT ROLLATINI : RECIPE - GOURMETSLEUTH
From gourmetsleuth.com
EGGPLANT ROLLATINI - EASY MEALS WITH VIDEO RECIPES BY CHEF JOEL …
From recipe30.com
EGGPLANT ROLLATINI WITH CHEESE AND PROSCIUTTO - MAD …
From youtube.com
EGGPLANT ROLLATINI | RECIPE | DELICIOUS HEALTHY RECIPES, EGGPLANT ...
From pinterest.com
EGGPLANT ROLLATINI - BIGOVEN.COM
From bigoven.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