AWESOME EGGPLANT ROLLATINE
This is one of my favorite recipes. Thin sliced eggplant is stuffed with cheese and spinach and topped with marinara sauce. I often use prepared jarred sauce to cut the cook time.
Provided by DEBNJAMES
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h5m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 894.4 calories, Carbohydrate 79.6 g, Cholesterol 276.2 mg, Fat 41.6 g, Fiber 15 g, Protein 53.3 g, SaturatedFat 18.9 g, Sodium 1872 mg, Sugar 27.6 g
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 ROLLATINI
Bundles of lightly fried eggplant slices are filled with ricotta and smothered in tomato sauce for a bubbly, cheesy Eggplant Rollatini.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 8
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.
EGGPLANT ROLLATINI
Step aside eggplant Parm! Meet the rollatini: tender, rolled eggplant slices stuffed with a creamy cheese filling and baked in a bright tomato-basil sauce.
Provided by Food Network Kitchen
Time 1h55m
Yield 6 servings
Number Of Ingredients 11
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.
EGGPLANT ROLLATINI
After having eggplant rollatine at a restaurant, and it was absolutely delicious! I decided that I HAD to learn how to make it. Here is what I came up with.
Provided by Rhonda Hill
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 901.8 calories, Carbohydrate 104.3 g, Cholesterol 116.5 mg, Fat 35.9 g, Fiber 11.9 g, Protein 41.4 g, SaturatedFat 12.6 g, Sodium 2225 mg, Sugar 15.8 g
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