Eggplant Aubergine Rollatini With Three Cheeses Recipes

EGGPLANT (AUBERGINE) ROLLATINI

Steps:

• Spoon the ricotta into a fine strainer placed over a bowl in the refrigerator for several hours. Discard the excess liquid. Preheat the oven to 350 degrees F.
• Spread thin coating of olive oil on 3-4 baking or cookie sheet pans, or reuse the same pan several times.
• Put the flat end of the eggplant down onto the cutting board. Slice the eggplants lengthwise into 1/4-inch thick slices, to make about 15 slices. Beat 4 of the eggs. Add salt and pepper to season eggs. Coat each eggplant slice with flour, then dip into the beaten eggs, drain any excess egg mixture, then coat with bread crumbs and lay flat on baking sheet.
• Bake until golden brown, about 15 minutes.
• You may have to bake them in batches. Remove from the oven and cool to room temperature.
• Combine ricotta, remaining egg, garlic, basil, parsley, 3/4 of the mozzeralla cheese and 1/2 cup of the grated Romano or Parmesan in a bowl. Mix well. Add salt and pepper, to taste.
• Spoon 1 cup of tomato sauce onto the bottom of a small baking dish. Spoon 1 to 2 tablespoons of filling onto the wide end of each piece of eggplant. Then, roll up each piece and place into the baking dish.
• Top with remaining tomato sauce, mozzarella, and grated Parmesan. Cover with foil and bake for 45 minutes, until the tomato sauce is bubbling and the filling is hot. Let them rest for 15 minutes before serving.

EGGPLANT ROLLATINI

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.

CHEESY EGGPLANT ROLLATINI

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.

EGGPLANT ROLLATINI

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.

EGGPLANT (AUBERGINE) ROLLATINI WITH THREE CHEESES

Steps:

• Sprinkle the eggplant slices lightly with salt on both sides and let them drain in a colander for 30 minutes.
• In a food processor chop fine the feta, add the ricotta, the egg, 1/2 cup of the Parmesan and the lemon juice and blend the mixture until it is smooth.
• Add 1/4 cup of the parsley and the scallion and process the mixture for 10 seconds.
• Transfer the eggplant slices to paper towels and pat them dry.
• Arrange one third of the eggplant slices in one layer on a jelly-roll pan, brushed with the oil, and brush the tops with the oil.
• Cook the eggplant slices under a preheated broiler about 4 inches from the heat, turning them once and brushing them again with the oil, for 8 to 10 minutes, or until they are browned lightly on both sides.
• Transfer them to paper towels to drain and cook the remaining slices in the same manner.
• Put 2 tablespoons of the cheese mixture at a short end of each slice and roll up the slices to enclose the filling.
• Spread 1/4 cup of the sauce in a 10-by-7-inch baking pan and arrange the eggplant rolls in one layer on the sauce.
• Pour the remaining sauce over the rolls and sprinkle it with the remaining 1/4 cup Parmesan.
• Bake the rollatini in a preheated 350 degrees F oven for 30 to 40 minutes, or until they are heated through, and sprinkle them with the remaining 1 tablespoon parsley.