EGGPLANT ROLLUPS RECIPE
Looking for a lower-carb alternative to lasagna? Try these delicious Eggplant Rollups filled with herbed ricotta and baked in your favorite marinara sauce. The eggplant is sliced into strips that are salted well to draw out excess moisture. Then the strips are baked until tender and noodle-like and rolled into tasty little cheese-filled bundles. Best of all, this hearty dish only requires five ingredients plus a few everyday pantry items to make. Serve Eggplant Rollups as a meatless main dish with a simple green salad or steamed broccoli, or along grilled fish or chicken as an extra-special side dish. The whole family will love this tasty and healthy pasta-free dish.
Provided by Southern Living Editors
Categories Eggplant
Time 1h10m
Yield Serves 6
Number Of Ingredients 8
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.
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 ROLLUPS
A very fresh and flavourful side dish, but would make a great main dish for vegetarians by adding diced or grated fresh mozzarella to the filling.
Provided by WonderMima
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a pan to medium hot (no oil), while heating slice the eggplant lengthwise into 1/2 cm thick slices. Lay the slices in the pan and watch so they don't scorch, but do brown a little and become tender. You may peel or not peel the eggplant depending on your personal preference. Definitely peel the end pieces that get the bulk of the peel though!
- Quarter the romas and add skin side down until the skin is scorched and the tomato is heated through, but not fully cooked, remove and dice.
- Add 2 tbs olive oil, 1 pressed garlic clove and salt (to taste) to the breadcrumbs and allow to soak inches.
- While the eggplant is cooking make the sauce.
- Add the small minced onion to the diced tomatoes to , 1 tbs olive oil, 1 pressed garlic clove, salt and ground red pepper.
- When all the eggplant slices are tender, place approx 1.5 tsp of the breadcrumb mixture onto the thickest end and roll up. Place in a casserole dish and continue until all are rolled. Pour tomato sauce over and broil for 5-7 minutes, watching to make sure not to burn. You can also add some diced mozzarella to the breadcrumb mixture if you want a cheesy kick, but I liked it just as well without it. Serves 4 at 3 rollups per person. Obviously your yield may differ depending on the size of you eggplant.
Nutrition Facts : Calories 192.1, Fat 11.2, SaturatedFat 1.6, Sodium 104.4, Carbohydrate 21.3, Fiber 6, Sugar 5.8, Protein 3.8
FRIED EGGPLANT LASAGNA ROLLS
This recipe combines lasagna and the classic favorite eggplant parmesan. The lasagna rolls are stuffed with fried eggplant, 3 cheeses and nestled into a homemade tomato sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 18
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.
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 (AUBERGINE) ROLL-UPS
These tasty roll-ups are simple and quick to make; they look pretty impressive too. You can make the roll-up filling in advance, if you like; it will sit quite happily in the fridge for a few hours until you need it. Cooking time includes the time for salting the eggplants.
Provided by Mrs B
Categories Lunch/Snacks
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Slice the eggplant lengthways into 1/4 inch thick 'tongues' (the more slices you can cut, the more roll-ups you will make - the remaining curved outside pieces can either be used like an 'open sandwich' or used in another dish): sprinkle the slices with salt' leave for 30 minutes then rinse and pat dry with kitchen paper.
- Put the chickpeas, tahini, garlic and 1 tablespoon olive oil in a food processor and whiz together to a paste.
- Stir in the chopped pepper, tomatoes and mint, season with salt and pepper; transfer the chickpea mix to a bowl and cover until you are ready to assemble the roll-ups.
- Pre heat the grill, arrange the eggplant slices on the grillpan rack and brush one side of each slice with a little of the remaining olive oil, grill for about 5 minutes; turn the slices over and repeat the oiling and grilling process (the slices should be golden and softened by the cooking process): set aside to cool slightly.
- Dividing the chickpea mix between the number of slices, spoon the mix onto the thinest end of each slice; roll up the eggplant slices round the chickpea mix.
- When serving the eggplant roll-ups make sure that the edge is on the bottom; they should stay in place, but secure the roll-ups with a cocktail stick if necessary.
Nutrition Facts : Calories 517.4, Fat 30, SaturatedFat 4.2, Sodium 427.6, Carbohydrate 54, Fiber 16.4, Sugar 7.3, Protein 14.9
EGGPLANT (AUBERGINE) ROLL-UPS
This is my own take on a recipe I learned in cooking class several years ago. It makes a nice presentation and is fun to serve to guests. Hope you like it.
Provided by FeelinYummy
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- peel skin off eggplant
- slice eggplant lengthwise in 1/4 thick slices.
- heat enough oil for frying.
- dip eggplant into 3 beaten eggs.
- then dip into breadcrumbs.
- fry the eggplant in the oil (do not overlap).
- drain on paper towels.
- mix ricotta cheese with the parmesan cheese and one egg and garlic (to be used for filling).
- cover the bottom of a casserole dish with sauce.
- spread a thin layer of the filling mixture onto the slices of fried eggplant.
- roll the eggplant up
- place the rolled eggplants seam down, side by side in the baking dish.
- cover the eggplant with more sauce.
- cover with mozzarella cheese.
- cover the dish with aluminum foil and bake at 350 degrees for 30 minutes.
- uncover and bake for an additional 10 minutes.
Nutrition Facts : Calories 546.3, Fat 35.9, SaturatedFat 20.3, Cholesterol 323.2, Sodium 710.2, Carbohydrate 19.3, Fiber 7.8, Sugar 6.8, Protein 38.4
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
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