Easy Eggplant Mozzarella Ham Wraps Recipes

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EGGPLANT WRAPS



Eggplant Wraps image

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

2 large eggplants
2 tablespoons olive oil
1 tablespoon dried herbs
14 ounces spinach
16 sun-dried tomatoes, pieces marinated in olive oil
3 tablespoons pine nuts, lightly toasted
5 ounces sharp cheddar cheese, cut into 16 slices
1 pinch sea salt
1 teaspoon pepper

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

RICOTTA EGGPLANT ROLLS



Ricotta Eggplant Rolls image

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

½ cup vegetable oil, divided
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes in puree
1 (10 ounce) can tomato sauce
2 tablespoons Italian seasoning
1 teaspoon salt
1 teaspoon white sugar
½ teaspoon ground black pepper
2 cups plain dried bread crumbs
1 cup all-purpose flour
2 eggs
¼ cup heavy cream
2 large eggplants, peeled and sliced lengthwise into 1/4 inch slices
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
¾ cup chopped fresh parsley
1 teaspoon fresh parsley, for garnish

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

EGGPLANT AND MOZZARELLA MELT



Eggplant and Mozzarella Melt image

This is a delicious open-faced sandwich to serve for dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 50m

Number Of Ingredients 8

2 large eggs
Coarse salt and ground pepper
3/4 cup plain dried breadcrumbs
Olive oil, for baking sheet
1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
1 loaf (8 ounces) soft Italian bread
2 cups store-bought tomato sauce
8 ounces part-skim mozzarella cheese, thinly sliced

Steps:

  • Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.
  • Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes.
  • Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well. Layer both halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes.

Nutrition Facts : Calories 481 g, Fat 15 g, Fiber 8 g, Protein 27 g

SAVORY HAM WRAPS



Savory Ham Wraps image

Make and share this Savory Ham Wraps recipe from Food.com.

Provided by CoffeeB

Categories     Savory

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

1/4 cup mayonnaise
1 tablespoon milk
3/4 teaspoon sugar
1/4 teaspoon prepared mustard
1/8 teaspoon celery seed
2 (10 inch) flour tortillas, warmed
1/4 lb thinly sliced deli ham
1/3 cup swiss cheese, shredded
2/3 cup lettuce, shredded
1 medium tomatoes, seeded and chopped
1 green onion, chopped

Steps:

  • In a small bowl, whisk the first six ingredients.
  • Spread evenly over each tortilla.
  • Layer the ham and cheese.
  • Top with lettuce, tomato and onion.
  • Roll tightly and secure with toothpicks.

EASY EGGPLANT, MOZZARELLA & HAM WRAPS



Easy Eggplant, Mozzarella & Ham Wraps image

This is a delicious recipe I found years ago in a local paper. I have served it as an appetizer and as a light supper. The recipe didn't specify amounts so I have always eyeballed and have never been disappointed.

Provided by Lucky in Bayview

Categories     Low Protein

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 large eggplant, cut lengthwise (cut about 1/4-inch thick)
1 teaspoon kosher salt
1/2 lb mozzarella cheese - 1 slice for each slice eggplant, sliced about a 1/4-inch thick
1/2 lb deli sliced smoked ham- 1 piece for each slice eggplant
1 large ripe tomatoes, chopped
1/2 cup freshly grated parmesan cheese
cooking spray

Steps:

  • Preheat oven to 450.
  • Sprinkle eggplant slices with kosher salt and allow to sweat for about 10 minutes.
  • Pat slices with a paper towel to remove as much moisture as possible.
  • Grill eggplant until pliable.
  • Remove eggplant from grill and allow to cool slightly.
  • Top each slice of eggplant with a slice of ham and a slice of mozzarella.
  • Roll up and secure with a toothpick.
  • Arrange rolls in a baking dish coated with cooking spray.
  • Top with chopped tomatoes and parmesan cheese.
  • Bake until bubbly.

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