Easy Eggplant Rollatini Recipes

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.

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.

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.

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 400 degrees F. Line 2 large baking sheets with parchment.
• Cut off the stem of one eggplant, then slice 1/2 inch off one long side. Turn the eggplant onto the trimmed flat side and slice 1/2 inch off the 2 long sides, squaring it off slightly. Slice the eggplant into 6 long pieces, each about 1/4 inch thick. Repeat with the other eggplant. (Discard the trimmed pieces or reserve for another use.)
• Divide the eggplant slices between the prepared baking sheets. Brush both sides of each slice with the olive oil and sprinkle generously with salt and pepper. Bake, flipping the slices over about halfway through, until just tender and starting to brown, 15 to 20 minutes. Use a large spatula to transfer the slices to a cutting board in a single layer to cool slightly.
• Meanwhile, stir together the ricotta, parsley, lemon zest, basil, 2 cups of the mozzarella, 1/2 cup of the Parmesan, 1/4 teaspoon salt and a pinch of black pepper in a medium bowl. Taste and adjust the seasoning with salt and pepper if needed. Stir in the egg. Spoon a leveled 1/4 cup of the cheese mixture into the center of each eggplant slice and roll up tightly.
• Spread half of the tomato basil sauce on the bottom of a 9-by-13-inch baking dish. Arrange the rolled eggplant slices seam-side down in the center of the baking dish, making 2 rows of 6 and leaving space between the rows. Spoon the remaining sauce down the middle of the rolls, leaving the edges exposed. Top the rolls with the remaining mozzarella and Parmesan.
• Bake, rotating the dish halfway through, until the eggplant is very tender and the cheese is golden brown and bubbly, 40 to 45 minutes. Allow to sit for 10 minutes, then sprinkle with chopped parsley before serving.

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Sprinkle kosher salt over eggplant slices. Let excess moisture drain from eggplant, 10 to 15 minutes. Pat dry with paper towels and transfer to baking sheet.
• Bake in the preheated oven until softened, 8 to 10 minutes. Remove from oven and sprinkle with black pepper.
• Combine spinach, onion, and garlic in a saucepan over medium-low heat; cook and stir until spinach is wilted, 3 to 5 minutes. Season with Italian seasoning.
• Mix Parmigiano-Reggiano cheese and ricotta cheese together in a bowl. Stir in spinach mixture until well-combined.
• Spread 2 spoonfuls of spinach mixture evenly over each eggplant slice. Roll up eggplant.
• Spread 1/4 cup marinara sauce in the bottom of a 9x13-inch baking dish. Arrange eggplant rolls seam-side down in the dish. Pour remaining marinara sauce over rolls. Cover with mozzarella cheese.
• Bake in the preheated oven until bubbly and golden, about 1 hour. Cool for 5 to 10 minutes before serving.

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!

Steps:

• Season eggplant with salt and pepper, arrange in a shallow 2-quart microwave safe dish with a lid.
• Microwave on high until tender and pliable but not fully cooked, 6-8 minutes.
• Transfer eggplant slices from dish to a paper-towel-lined baking sheet, arrange in a single layer.
• Blot dish dry and spread bottom with 1/4 cup marinara sauce; set aside.
• In a small bowl, mix together ricotta, parmesan, egg, garlic, 1/4 teaspoons salt and 1/8 tsp pepper.
• Dividing evenly, spoon ricotta mixture onto the wide end of eggplant slices, roll up slices and arrange seam side down in a single layer in prepared dish.
• Top with remaining 3/4 cup marinara sauce.
• Cover dish and microwave on high until eggplant is very tender, 15-17 minutes. Sprinkle with mozzarella and microwave another 2-3 minutes until cheese melts.
• Cool 5 minutes.