Eggplant Riccotta Rolls With Roasted Red Pepper Sauce Shape Maga Recipes

EGGPLANT ROLLS WITH BELL PEPPER SAUCE

Steps:

• Heat 2 tablespoons olive oil in a skillet over high heat. Cook and stir onion until browned, 3 to 5 minutes. Add bell peppers and reduce heat to low. Cook and stir for 5 minutes. Pour in vegetable broth. Cook and stir for 10 minutes.
• Meanwhile, heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Quickly brown eggplant slices - they should be tender enough to roll easily, but not so tender they break apart.
• Transfer cooked red bell pepper mixture to the bowl of a food processor; pulse until smooth. Season with salt and pepper and set aside.
• Preheat the oven to 400 degrees F (200 degrees C).
• Combine mozzarella cheese, tomatoes, and basil in a bowl. Season with salt and pepper and mix well.
• Lay eggplant slices on a sheet of parchment paper. Spoon a little of the cheese mixture onto 1 end of an eggplant slice and roll up. Place eggplant roll in a casserole dish. Repeat with remaining eggplant and cheese mixture.
• Bake in the preheated oven until cheese is melted, about 10 minutes. Remove from oven. Serve with warm bell pepper sauce.

BAKED EGGPLANT WITH RICOTTA, MOZZARELLA AND ANCHOVY

Steps:

• Heat oven to 375 degrees. Generously oil a 9- by 13-inch baking dish. Season eggplant slices on both sides with salt and pepper. Arrange half the eggplant slices in one layer on bottom of dish, overlapping slices slightly. Drizzle or paint eggplant generously with olive oil. Sprinkle with crushed red pepper to taste and scatter onion slices evenly over surface.
• With a small spoon, distribute the ricotta in little blobs evenly over surface, then arrange half the smoked mozzarella over the ricotta. Sprinkle with 1 cup grated provolone.
• Make another layer of overlapping slices with remaining seasoned eggplant. Drizzle or paint eggplant generously with olive oil. Top surface evenly with remaining smoked mozzarella and provolone, then sprinkle with Parmesan and pecorino. Arrange anchovy fillets over top and sprinkle with bread crumbs.
• Bake uncovered for 45 minutes to 1 hour, until eggplant is quite tender when pierced with a fork and top is crisp and golden. (If top seems to be browning too quickly, tent with foil and reduce heat to 350 degrees.) Remove from oven, dust with oregano and let rest at least 20 minutes before cutting into squares. The dish is best served at room temperature, not piping hot.

EGGPLANT RICCOTTA ROLLS WITH ROASTED RED PEPPER SAUCE-SHAPE MAGA

Steps:

• To make the sauce, combine tomato sauce, peppers, garlic, basil, oregano, and salt in a blender; add pepper to taste. Process until smooth.
• To make the eggplant rolls, position oven rack about 6 inches from heat source and preheat broiler. Place an eggplant on a cutting board so the bottom end faces you. Cut a thin slice lengthwise off two opposite sides to remove skin, then discard. Cut the rest lengthwise into 1/2-inch-thick slices. Repeat with other eggplant to make 12 slices total. Coat both sides of eggplant slices with cooking spray and season with salt and pepper.
• Working in two batches, place slices on a foil-lined baking sheet and broil for 2 to 4 minutes on each side or until lightly browned. Remove from oven and set aside to cool. Turn off broiler and preheat oven to 350°F Coat a skillet with cooking spray and place over medium heat. Add spinach. Season with salt and cook about 2 minutes or until wilted. Transfer spinach to a bowl and mix with ricotta, basil, and oregano; add pepper to taste.
• Place a rounded tablespoon of ricotta mixture near one end of an eggplant slice and roll eggplant up. Place in a baking dish, seam side down; repeat with remaining slices. Pour sauce over rolls and bake for 20 minutes.
• Heat a skillet on medium low, add pine nuts, and toast for 4 minutes or until golden, stirring occasionally. Sprinkle over eggplant rolls and serve on individual plates or family style.

RICOTTA EGGPLANT ROLLS

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.

PASTA WITH ROASTED EGGPLANT, RICOTTA, AND BASIL

Steps:

• Preheat oven to 450°F.
• In a jelly-roll pan toss eggplant with 1 tablespoon oil and salt and pepper to taste and roast in oven, shaking pan occasionally, until golden and tender, 15 to 20 minutes.
• While eggplant is roasting, in a heavy skillet cook onion, garlic, and bell pepper with salt and pepper to taste in remaining tablespoon oil over moderate heat, stirring, until softened.
• Add tomatoes and simmer, covered, stirring occasionally, until tomatoes and pepper are tender, 10 to 15 minutes.
• Stir in vinegar and roasted eggplant.
• In a kettle of boiling salted water cook pasta until al dente and drain well, reserving about 3/4 cup cooking water. In a bowl toss pasta well with sauce, ricotta, basil, Parmesan, salt and pepper to taste, and enough reserved cooking water to reach desired consistency.

BAKED EGGPLANT AND RICOTTA ROLLS

Steps:

• Preheat oven to 200 degrees Celsius Spray large baking trays with oil spray to lightly grease, cut eggplants into 16 or so 1cm thick slices lengthways. Arrange eggplant in a single layer, on the repared trays. Lightly spray with olive oil spray. Bake in oven for 10 minutes or until golden.
• Meanwhile, mix the basil, ricotta, and three quarters of the parmesan in a medium bowl. Taste and season well with pepper.
• Place 1 tablespoon of the ricotta mixture on one eggplant slice. Roll up firmly to encose fulling. Place the roll, seam side down, in a 30 x 20cm baking dish. Repeat with the remaining ricotta mix and eggplant slices. Pour the sauce evenly over the rolls, sprinkle with the remaining parmesan and the mozzarella. Bake in oven for 10 minutes or until the mozzarella melts. Serve with polenta, if desired.

VEGETARIAN EGGPLANT ROLLS WITH SAVORY TOMATO SAUCE AND FRESH RICOTTA CHEESE

Steps:

• Preheat oven to 375 degrees. Preheat a grill pan over medium-high heat.
• Stir olive oil and vinegar together in a small bowl and brush onto both sides of the eggplant slices; season both sides with salt and pepper. Grill eggplant slices, turning once, until tender and golden brown, 3 to 4 minutes per side. Transfer eggplant slices to a rimmed baking sheet with the short ends facing you.
• In a medium bowl, stir together ricotta, Parmesan, and half of the basil; season with salt and pepper. Spoon about 3 tablespoons of the cheese mixture onto each slice of eggplant and 1 inch from the bottom edge, leaving a 1/4-inch border on each side. Roll each slice away from you and arrange rolls, seam side down, on the baking sheet. Spoon tomato sauce over rolls and place them in the oven until warmed through, about 15 minutes. Sprinkle with Parmesan and remaining basil; serve immediately.

EGGPLANT RICOTTA BAKE

Steps:

• Preheat oven to 450 degrees. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes.
• Meanwhile, in a medium bowl, whisk together ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Brush an 8-inch square baking dish with oil.
• Lay a fourth of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. Top with another fourth of eggplant; spread with half of ricotta. Repeat layers, ending with ricotta; sprinkle with remaining 1/2 cup Parmesan. Bake until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving.