Eggplant Rollatine Florentine Recipes

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.

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 350 degrees F (175 degrees C).
• In a shallow mixing bowl combine 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, Italian seasoning, salt and pepper. In a separate, shallow dish or plate, pour the flour.
• Heat oil in a large, deep skillet. Dredge eggplant slices in flour, then in egg mixture and fry slices 2 or 3 at a time in hot oil. Place fried slices on a paper towel lined plate to drain.
• In a large bowl combine ricotta, 1/2 cup mozzarella, remaining 1 cup Parmesan, remaining 1 tablespoon garlic powder, 1 egg, parsley and spinach; mix well.
• Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish. Place about 2 tablespoons of spinach mixture in the center of each eggplant slice and roll securely; place in prepared pan. Pour remaining pasta sauce over eggplant rolls and top with remaining 1/2 cup mozzarella cheese.
• Bake in preheated oven for 30 minutes.

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:

• Use a three quart casserole dish or bigger for this,you want to pack the eggplant rolls in firmly so they stay together during baking.
• First thing to do is peel and sliced the eggplants either length wise or round.I prefer round because I believe it is much more tender than serving it cut length wise.You also get more rolls than length wise,smaller rolls but do it the way you like it best.
• So after peeling and slicing the eggplant,thin enough so they do not break or tear,(I slice mine using a filet knife so I can get them as thin as possible).Place the slices on paper towels and put an empty pot on top to squeeze to the excess water from the eggplant.Now you can bread the eggplant using 6 of the eggs and the milk,seasoned bread crumbs with the flour mixed in it.
• Fry the eggplant in oil,both side until golden brown,lay them on paper towels to absorb any excess oil. Mix together the ricotta cheese,1/2 of the mozzarella cheese,4 eggs,1 cup of chopped parsley,s&p,1/2 of the grated Romano cheese and the chopped fresh spinach.
• Spread 1/2 of a quart of marinara on the bottom of the casserole dish and place the eggplant rolls in as firmly as you can ending with only a single layer when finished.Try not to stack them on top of each other,they will stick to each other and it won't look too nice when serving.
• When your dish is full,spread more of the marinara over the entire top and sprinkle with the remaining mozzarella and Romano cheese,bake in a pre-heated 350 oven for one hour covered with foil.Be careful not to let the foil touch the casserole as the acid in the tomato sauce will eat away at the foil!
• Remove the foil when it's finished baking and let it rest for 10/15 minutes before serving so it sets up properly and won't run on you.Serve this with a garnish of the parsley, the extra sauce on the side,some grated cheese,a tossed salad and some good crusted bread or garlic bread! Enjoy!! :)
• Sorry there are no photos yet,I'll add them later!!

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:

• 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:

• 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:

• Salt eggplant and let drain on kitchen towels for 30 minutes; press out excess liquid. Preheat oven to 375°F. Set up breading station: Season flour with salt and pepper in shallow dish. Whisk up eggs in a shallow dish and season with salt and pepper. Combine panko, fine crumbs, salt, pepper, 1 cup of the grated Parmigiano-Reggiano cheese and parsley in another dish. If not using cooking spray, moisten the bread with olive oil. Coat eggplant in flour, egg then breadcrumb mixture. Arrange on 2 large baking sheets, spray liberally with cooking spray (if using) on both sides. Bake eggplant 10-12 minutes then turn and bake 10-12 minutes more until crispy and brown on both sides. For the creamed spinach, heat a medium skillet over medium heat with oil, 2 turns of the pan. Add shallots and garlic, and soften 3-5 minutes. Add Boursin or cream cheese and melt; add half-and-half to thin a bit. Season with nutmeg, salt and pepper. Add spinach and heat through; fold in grated cheese. For the mushrooms, heat a large skillet over medium-high heat with olive oil, two turns of the pan. Add mushrooms and brown; season with salt and pepper. Deglaze the mushrooms with brandy or dry sherry. For the béchamel, melt butter in a saucepot over medium heat. Stir in flour and cook a minute or two. Pour in warm milk and thicken, stirring constantly. Season with salt, pepper and nutmeg to taste. Switch on broiler and place a rack in the center of oven. Make stacks of a slice of crispy eggplant, some spinach, mushrooms, another slice of eggplant, a dollop or two of sauce and a sprinkle each of Fontina or mozzarella and some Parmigiano-Reggiano. Arrange stacks in large shallow casserole or lasagna pan and carefully broil until tops are lightly browned and bubbly.

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.

Steps:

• Slice the eggplant 1/2´´ thick.
• Generously salt both sides of the eggplant slices and arrange them on several layers of paper towels.
• Place a pastry board over them, weighted with large cans of juice or fruit, for 1 hour.
• Then thoroughly rinse the eggplant under cold running water and drain on paper towels.
• Pat completely dry.
• Dust the eggplant with flour and saute the slices in hot oil over high heat until brown.
• Layer the eggplant in an oiled 13´´ x 9´´ baking pan with the sauce, mozzarella cheese, and basil.
• There will be 3 layers.
• Reserve some of the cheese for a topping.
• Bake in a preheated 450° oven for 10 to 12 minutes until the dish is bubbly and the cheese slightly browned.