Eggplant Rolls Food

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.

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.

EGGPLANT ROLLS RECIPE

Steps:

• To begin with the Eggplant rolls first, arrange the eggplants slices on a colander and sprinkle some salt on them, keep them aside for 30 minutes.
• Meanwhile heat oil in a pan. Add chopped onion and minced garlic and sauté it till onion turn translucent.
• Now add carrot, green bell pepper, and green chillies and stir it for 2-3 minutes. Add paneer, salt, black pepper, oregano, basil parsley and cook it for another 3 minutes.
• Now rinse off salt from the eggplant and squeeze the water out. Heat a little oil in a skillet and cook eggplant slices till they turn lightly brown on both the sides.
• Remove them from the skillet and allow them to cool down.
• Lay the eggplant slices flat on a cutting board. Place a teaspoon of the paneer and vegetable mixture on the center, repeat the same with all the slices of eggplant.
• After adding the mixture, carefully fold the eggplant ends.
• Now place the rolled eggplants in a lightly oiled baking dish. Spread 2 tablespoons of pasta sauce (you can add more as per your taste) on each eggplant roll and sprinkle mozzarella cheese on top of the sauce.
• Preheat oven to 425 F and bake the eggplant rolls for 10-15 mins.
• Remove the eggplant rolls from the tray and plate them on a serving plate.
• Garnish Eggplant rolls with some parsley and serve it with spinach corn pasta and garlic bread for your weeknight dinner.

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 ROLL UPS (VEGAN, GLUTEN-FREE)

Steps:

• Preheat oven to 400F.
• In a large skillet over medium heat, add the vegetable broth and minced garlic. Bring to a simmer and cook for 30 seconds, stirring. Add the diced mushrooms and zucchini. Cook for about 4-5 minutes or until soft, stirring occasionally. If the vegetables stick to the pan, add 1-2 tablespoons of vegetable broth and stir. Remove from heat and set aside to cool.
• Next, cut off the stem of the eggplant, and cut about 1 inch off the other end. Then, using a mandoline (preferred method) or a knife, carefully slice into very thin strips (about 1/8 inch or 3mm). Note: You may need to trim the edges of the eggplant a bit, depending on the width of your mandoline. You only need 10 slices of eggplant for this recipe. If you have extra, use the remaining for another recipe (such as stir fries or bowls).
• Meanwhile, make the Almond Ricotta in a food processor or blender.
• Next, add about 1/2 cup of the remaining marinara sauce on the bottom of a 8x8 baking dish*. Then to each eggplant slice, add 1 1/2 tablespoons almond ricotta and a scoop of veggies (about 2 tablespoons). Then roll up and add each roll to the baking dish. Note: you can do 1 roll at a time, or put all of the eggplant slices on a cutting board and distribute ricotta/veggies to all pieces before rolling, to ensure even distribution of the filling. When all rolls are added to the baking dish, add another 1 cup of marinara evenly on top of the eggplant rolls.
• Bake uncovered for 400 F, for 40-45 minutes, until bubbling and the eggplant is soft. Let sit for 5 minutes before serving to cool slightly. Add additional sauce, if desired. Serve with garlic bread or a salad. This recipe makes 10 eggplant roll-ups and serves 4 (2 1/2 roll-ups per serving).

EGGPLANT ROLLUPS RECIPE

Steps:

• 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 between 2 clean, absorbent towels to dry. Arrange eggplant slices in a single layer on greased baking sheets. Rub eggplant slices on both sides with 3 tablespoons of the oil. Bake in preheated oven until just beginning to brown, 13 to 15 minutes. Remove eggplant from oven, and reduce oven temperature to 375°F.
• While eggplant is baking, stir together ricotta, chopped basil, pepper, and remaining 3 tablespoons oil and 1/2 teaspoon salt in a medium bowl. Pour 1 cup of the marinara into an 11- x 7-inch baking dish. Place 1 tablespoon ricotta mixture on 1 eggplant slice, and roll up from 1 short end. Place rollup, seam side down, in baking dish. Repeat with remaining ricotta mixture and eggplant slices. Top evenly with remaining 1/4 cup marinara.
• Bake at 375°F until sauce is bubbly and warm and tops of rollups are very lightly browned, 15 to 20 minutes. Top with shaved Parmesan cheese and chopped basil. Serve immediately.

FRIED EGGPLANT LASAGNA ROLLS

Steps:

• Slice the eggplant lengthwise into twelve 1/8- to 1/4-inch-thick slices. Arrange the eggplant slices on a baking sheet and sprinkle both sides generously with salt. Set aside to draw out the moisture, about 40 minutes. Transfer the eggplant to a colander and rinse. Pat very dry with paper towels.
• Meanwhile, make the tomato sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the tomatoes, 1/2 cup water, the garlic, basil, sugar and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, 30 minutes. Discard the basil sprigs and puree the sauce with an immersion blender (or puree in a regular blender in batches).
• Mix the flour and 1 teaspoon salt in a shallow bowl. Beat the eggs in a separate shallow bowl. Combine the breadcrumbs, 3 tablespoons Parmesan, the garlic powder, Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper in a third shallow bowl. One at a time, dip each eggplant slice in the flour, then the eggs, then the breadcrumbs and transfer to a baking sheet.
• Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add 4 eggplant slices and cook until golden brown and crisp, 1 to 2 minutes per side. Remove to a paper towel-lined baking sheet. Repeat with the remaining eggplant, adding more oil to the skillet as needed.
• Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook as the label directs for al dente. Remove 1/2 cup cooking water, then drain the noodles. Stir the reserved cooking water into the tomato sauce.
• Assemble the lasagna rolls: Preheat the oven to 375 ̊ F. Pour 5 cups of the tomato sauce into a 9-by-13-inch baking dish. Spread 1 tablespoon ricotta on a lasagna noodle; top with 1 tablespoon Parmesan, 3 heaping tablespoons mozzarella, another lasagna noodle and 2 eggplant slices to cover the length of the entire noodle. Top the eggplant with 2 heaping tablespoons of the tomato sauce. Starting with a short end, roll up the stack into a spiral. Use a sharp knife to slice the spiral in half to make 2 spirals. Place each piece in the baking dish cut-side down with the wavy edges of the noodle facing up. Continue with the remaining lasagna noodles and eggplant slices until you have 12 spirals in the baking dish. Top with any remaining ricotta, Parmesan and mozzarella.
• Cover the dish with foil and bake until the cheese is melted and the sauce is bubbling, 20 to 25 minutes. Uncover and continue to bake until browned on top, 10 to 12 more minutes. Top with basil and serve with any remaining tomato sauce.

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.

EGGPLANT ROLLS W/ TOMATO SAUCE

Steps:

• Heat 2 tbsp of the oil in a skillet over medium heat; cook onion, mushrooms and garlic until softened, about 5 minutes.
• Add bulgur and sun-dried tomatoes and stir until coated.
• Add stock and bring to a boil then reduce heat and let simmer covered for 20 minutes or until the liquid is absorbed. Transfer to bowl and set aside.
• Preheat skillet to medium heat and add oil.
• Peel 2 inch wide strips of skin from opposite sides of eggplants and discard.
• Cut each eggplant lengthwise into 6 slices about 1/4 inch thick. Brush both sides with oil and sprinkle with salt and pepper. Grill slices in oiled skillet turning once until golden and tender about 10 minutes. Transfer to tray and set aside.
• Preheat oven to 375 degrees.
• Stir goat cheese into bulgur mixture.
• Lay slice of eggplant on work surface and spread with 1/4 cup bulgur mixture starting at narrow end, roll up. Place seam side down on cooking tray and then repeat with remaining eggplant.
• Pour tomato sauce into a 13 x 9 inch baking dish. Place eggplant rolls on top seam side down. Cover dish with aluminum foil and bake for 20 minutes or until sauce is bubbling.
• Garnish with chopped basil.

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.

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.