EGGPLANT WRAPS
Provided by Jeff Gordinier
Categories dinner, easy, side dish
Time 45m
Yield Yields 16 wraps
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. In a small bowl, combine oil and dried herbs. Lightly brush each eggplant slice on both sides with herbed oil.
- Place a large skillet over medium-high heat. When pan is hot, arrange as many pieces of eggplant in a single layer as will fit. Fry each side until golden brown and softened, about 3 minutes per side. Transfer cooked eggplant to a plate, and repeat with remaining slices.
- Rinse spinach in cold water, and place the wet leaves in a dry medium saucepan. Cover and cook over medium heat until just wilted, about 3 minutes. Drain well.
- Assemble wraps by taking a slice of eggplant and placing a heaping tablespoon of spinach on one side. Top spinach with a sun-dried tomato half, a few toasted pine nuts and a slice of Cheddar. Fold the eggplant in half so that filling is completely covered. Place on a large nonstick baking sheet. Repeat to make 16 wraps, placed side by side. Season with salt and pepper to taste. Bake until cheese has melted, about 15 minutes. Serve hot.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 439 milligrams, Sugar 5 grams, TransFat 0 grams
EASY RICOTTA EGGPLANT MOZZARELLA MARINARA BAKE
This is a recipe that I really do not measure, although I do start with 2 medium eggplants, this is pretty much a recipe that really does not require any measuring you can really put on as much as you wish, I have given the amounts as I think are closest to the amounts that I use when I make this recipe... if you love eggplant as much as we do you will really enjoy this dish. To save time you can bread the eggplants and then place them on a sheet and refrigerate to finish later. Make certain that you have a large cookie or baking sheet to bake them on. You can use purchased or homemade marinara sauce for this, I use my own recipe#136292 . This can be served as a main dish or as a side dish. I can assure you once you make this dish you will make it on a regular basis, it is so good!
Provided by Kittencalrecipezazz
Categories Cheese
Time 45m
Yield 8 eggplant slices
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Lightly grease a baking sheet.
- Place flour in a shallow bowl.
- Place the slightly beaten eggs in another bowl.
- Mix the fresh bread crumbs and Parmesan cheese together with black pepper and a pinch of salt, then place the breadcrumb mixture in another bowl (you should have three separate bowls).
- Coat the eggplant slices in flour, then in eggs, then in the bread crumb mixture, patting down with fingers to adhere the crumbs to the eggplants.
- Up to this point you can cover the slices and refrigerate to finish later.
- Heat oil in a large skillet.
- Add in 2 eggplant slices; cook until golden brown (about 5 minutes on each side).
- Transfer to prepared greased baking sheet in a single layer, but close together (if you can't fit all of the slices in one layer then just overlap them).
- Repeat with remaining slices.
- Spread about 2-3 tablespoons ricotta cheese over each eggplant.
- Top each slice with marinara (you do not have to completely cover with sauce) then sprinkle grated mozzeralla on top.
- Bake the slices about 15-17 minutes, or until the cheese melts and the marinara is hot.
Nutrition Facts : Calories 669.3, Fat 29, SaturatedFat 14.8, Cholesterol 158.1, Sodium 1456.2, Carbohydrate 65.5, Fiber 2.9, Sugar 14.2, Protein 35
SAVORY HAM WRAPS
Field editor Ruth Peterson from Jenison, Michigan submitted the recipe for these tender, savory wraps. "The great dressing is what makes the wraps so special," notes Ruth. "They're so easy to make, and if you don't have tortilla wraps, the ingredients go nicely with good, homestyle bread, too."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the first six ingredients; spread evenly over each tortilla. Layer with ham and cheese. Top with lettuce, tomato and onion. Roll up tightly; secure with toothpicks if desired.
Nutrition Facts :
EGGPLANT WRAPS
You can make these as an appetizer, or as a vegetarian main dish with extra sides. Assemble them beforehand, then pop in the oven when needed.
Provided by ChefDebs
Categories Vegetable
Time 35m
Yield 16 wraps, 4 serving(s)
Number Of Ingredients 9
Steps:
- preheat oven to 350*.
- Cut woody top off each eggplant, and slice each eggplant lengthwise into 8 pieces ( 16 in all ) about 1/2 inch thick.
- Mix oil and herbs together and brush over eggplant slices.
- Heat large skillet over medium heat and lay as many pieces of eggplant in pan as will comfortably fit. Fry each side until golden brown and softened about 4 mins a side.
- Wash spinach in cold water then toss in hot saucepan until wilted, drain off any liquid.
- Now assemble each wrap by taking 1 slice of cooked eggplant and placing a little wilted spinach on one side, top with sun dried tomato, sprinkle of pine nuts and slice of cheese.
- Fold eggplant over to form wrap then place on non stick baking sheet. Repeat with all other eggplant slices.
- Sprinkle wraps with salt and pepper, and bake in oven for 15 mins until bubbling.
- Serve immediately.
Nutrition Facts : Calories 356, Fat 24, SaturatedFat 8.9, Cholesterol 37.3, Sodium 617.8, Carbohydrate 25.3, Fiber 12.9, Sugar 10.3, Protein 16.5
GRILLED EGGPLANT WRAPS
This was the featured recipe in an email today from the www.lifescript.com website. My daughter loves eggplant!
Provided by senseicheryl
Categories Lunch/Snacks
Time 20m
Yield 4 wraps, 4 serving(s)
Number Of Ingredients 10
Steps:
- For the grilled eggplant: Preheat the grill.
- Mix the olive oil, garlic, salt, pepper and 1/2 teaspoon of the basil together.
- Slice the eggplants lengthwise into 1/2" slices. Brush the slices on both sides with the olive oil mixture.
- Grill the eggplant slices until they become soft in the center, about 2 to 3 minutes on each side.
- For the wraps: Mix the cheese, the remaining teaspoon of basil, salt and pepper together. Set aside.
- Spread the tortillas out on a work surface in front of you. Spread the cheese mixture out on the tortillas, then top with the spinach or arugula, a slice of tomato and a few slices of eggplant. Tightly roll the tortillas into a cylinder, ending with the seam side down.
- Cut the wraps on the diagonal and serve.
Nutrition Facts : Calories 278.8, Fat 14.1, SaturatedFat 5.5, Cholesterol 21.6, Sodium 314.6, Carbohydrate 33.1, Fiber 10.6, Sugar 7.6, Protein 8.4
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