Eggplant Roll Ups Recipes

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EGGPLANT ROLLUPS RECIPE



Eggplant Rollups Recipe image

Looking for a lower-carb alternative to lasagna? Try these delicious Eggplant Rollups filled with herbed ricotta and baked in your favorite marinara sauce. The eggplant is sliced into strips that are salted well to draw out excess moisture. Then the strips are baked until tender and noodle-like and rolled into tasty little cheese-filled bundles. Best of all, this hearty dish only requires five ingredients plus a few everyday pantry items to make. Serve Eggplant Rollups as a meatless main dish with a simple green salad or steamed broccoli, or along grilled fish or chicken as an extra-special side dish. The whole family will love this tasty and healthy pasta-free dish.

Provided by Southern Living Editors

Categories     Eggplant

Time 1h10m

Yield Serves 6

Number Of Ingredients 8

2 eggplants, cut lengthwise into 12 (1/4-inch-thick) slices
3/4 teaspoon kosher salt, divided
6 tablespoons extra-virgin olive oil, divided
1 (10-oz.) container whole-milk ricotta cheese
1/2 cup fresh basil leaves, finely chopped, plus more basil for serving
3/4 teaspoon black pepper
1 1/4 cups marinara sauce
1 ounce Parmesan cheese, shaved (about 1/2 cup)

Steps:

  • Preheat oven to 425°F. Sprinkle eggplant slices on both sides with 1/4 teaspoon of the salt, and place in a colander to drain 15 minutes. Rinse well, and press between 2 clean, absorbent towels to dry. Arrange eggplant slices in a single layer on greased baking sheets. Rub eggplant slices on both sides with 3 tablespoons of the oil. Bake in preheated oven until just beginning to brown, 13 to 15 minutes. Remove eggplant from oven, and reduce oven temperature to 375°F.
  • While eggplant is baking, stir together ricotta, chopped basil, pepper, and remaining 3 tablespoons oil and 1/2 teaspoon salt in a medium bowl. Pour 1 cup of the marinara into an 11- x 7-inch baking dish. Place 1 tablespoon ricotta mixture on 1 eggplant slice, and roll up from 1 short end. Place rollup, seam side down, in baking dish. Repeat with remaining ricotta mixture and eggplant slices. Top evenly with remaining 1/4 cup marinara.
  • Bake at 375°F until sauce is bubbly and warm and tops of rollups are very lightly browned, 15 to 20 minutes. Top with shaved Parmesan cheese and chopped basil. Serve immediately.

CHEESY EGGPLANT ROLL-UPS RECIPE BY TASTY



Cheesy Eggplant Roll-Ups Recipe by Tasty image

Here's what you need: eggplants, ricotta cheese, shredded mozzarella cheese, shredded parmesan cheese, fresh basil, egg, salt, pepper, marinara sauce

Provided by Merle O'Neal

Categories     Dinner

Yield 13 servings

Number Of Ingredients 9

2 eggplants
2 cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup shredded parmesan cheese
¼ cup fresh basil, chopped
1 egg
salt
pepper
1 cup marinara sauce

Steps:

  • Preheat oven to 350ºF (175ºC).
  • Slice the ends the eggplants and slice them into ¼ -inch (½ cm) slices and lay them out on a baking sheet covered in parchment paper.
  • Season with a pinch of salt on both sides of the eggplant slices and let them sweat for 20 minutes, then dry them with a paper towel. Once dried; add a pinch of pepper.
  • Bake for 20 minutes, or until soft.
  • Meanwhile, in a medium-size bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese, basil, and egg.
  • Remove eggplant slices from the oven and turn oven to 400ºF (200ºC).
  • Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up, repeating for all slices.
  • In a 11x17-inch (28 x 43cm) baking sheet, pour ½ of the marinara sauce, then add all the roll-ups seam down. Pour remaining ½ of marinara sauce, and top with basil and parmesan.
  • Bake for 25 minutes, or until cheese is melted and golden brown.
  • Enjoy!

Nutrition Facts : Calories 143 calories, Carbohydrate 10 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, Sugar 3 grams

EGGPLANT ROLL-UPS



Eggplant Roll-Ups image

We love these easy Italian eggplant roll-ups stuffed with creamy ricotta and spinach. The fact that they are vegetarian is a bonus! -Laura Haugen, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 24

2 medium eggplants (about 2-1/2 pounds)
Cooking spray
1/2 teaspoon salt
3 cups fresh spinach leaves
SAUCE:
1 tablespoon olive oil
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes
1 can (15 ounces) tomato puree
3 tablespoons minced fresh basil or 3 teaspoons dried basil
2 teaspoons sugar
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
FILLING:
1 carton (15 ounces) reduced-fat ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/4 teaspoon pepper
Dash ground nutmeg
TOPPING:
1/4 cup grated Parmesan cheese
3 tablespoons panko bread crumbs
Minced fresh parsley, optional

Steps:

  • Preheat oven to 400°. Cut eggplants lengthwise into eighteen 1/4-in.-thick slices; reserve leftover pieces. Line 2 baking sheets with foil. Coat both sides of eggplant slices with cooking spray; place in a single layer on prepared pans. Sprinkle eggplant with 1/2 teaspoon salt. Bake until just pliable (do not soften completely), 10-12 minutes; cool slightly. , Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil 2-3 minutes or until wilted. Drain spinach and squeeze dry. Chop spinach and set aside., Finely chop leftover eggplant to measure 1 cup (discard remaining or save for another use). In a large saucepan, heat oil over medium heat. Add chopped eggplant; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, puree, basil, sugar, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until flavors are blended., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. In a small bowl, combine filling ingredients and spinach. Place a rounded tablespoon of filling on the wide end of each eggplant slice; carefully roll up. Place roll-ups over sauce, seam side down. Top with 1-1/2 cups sauce. In a small bowl, mix Parmesan cheese and bread crumbs; sprinkle over top. Bake until heated through and bubbly, 20-25 minutes. Serve with remaining sauce and, if desired, sprinkle with parsley.

Nutrition Facts : Calories 257 calories, Fat 10g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 652mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 8g fiber), Protein 12g protein. Diabetic Exchanges

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 ROLLATINI



Eggplant Rollatini image

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

1 large eggplant
1 tablespoon salt
SAUCE:
1 small onion, chopped
1/4 cup olive oil
2 garlic cloves, minced
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes
1/2 cup chicken broth
1/4 cup tomato paste
2 tablespoons minced fresh parsley
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
FILLING:
1 carton (15 ounces) ricotta cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1 large egg, lightly beaten
1/8 teaspoon pepper
COATING:
3 large eggs, lightly beaten
1 cup seasoned bread crumbs
1 cup grated Parmesan cheese, divided
2 garlic cloves, minced
2 tablespoons minced fresh parsley
Dash each salt and pepper
Oil for frying

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 (AUBERGINE) ROLL-UPS



Eggplant (Aubergine) Roll-Ups image

These tasty roll-ups are simple and quick to make; they look pretty impressive too. You can make the roll-up filling in advance, if you like; it will sit quite happily in the fridge for a few hours until you need it. Cooking time includes the time for salting the eggplants.

Provided by Mrs B

Categories     Lunch/Snacks

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 10

1 large eggplant (chose a nice evenly shaped one, two small eggplants will be fine too)
1 (14 ounce) can chickpeas, drained
6 tablespoons tahini
2 garlic cloves, minced
3 tablespoons olive oil
1 small bell pepper, chopped (red or yellow)
2 medium tomatoes, chopped (chose nice firm and ripe fruits)
1 tablespoon chopped of fresh mint
2 tablespoons lemon juice
salt and pepper

Steps:

  • Slice the eggplant lengthways into 1/4 inch thick 'tongues' (the more slices you can cut, the more roll-ups you will make - the remaining curved outside pieces can either be used like an 'open sandwich' or used in another dish): sprinkle the slices with salt' leave for 30 minutes then rinse and pat dry with kitchen paper.
  • Put the chickpeas, tahini, garlic and 1 tablespoon olive oil in a food processor and whiz together to a paste.
  • Stir in the chopped pepper, tomatoes and mint, season with salt and pepper; transfer the chickpea mix to a bowl and cover until you are ready to assemble the roll-ups.
  • Pre heat the grill, arrange the eggplant slices on the grillpan rack and brush one side of each slice with a little of the remaining olive oil, grill for about 5 minutes; turn the slices over and repeat the oiling and grilling process (the slices should be golden and softened by the cooking process): set aside to cool slightly.
  • Dividing the chickpea mix between the number of slices, spoon the mix onto the thinest end of each slice; roll up the eggplant slices round the chickpea mix.
  • When serving the eggplant roll-ups make sure that the edge is on the bottom; they should stay in place, but secure the roll-ups with a cocktail stick if necessary.

Nutrition Facts : Calories 517.4, Fat 30, SaturatedFat 4.2, Sodium 427.6, Carbohydrate 54, Fiber 16.4, Sugar 7.3, Protein 14.9

EGGPLANT ROLL-UPS



Eggplant Roll-Ups image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 11

1 large, firm eggplant
Salt and pepper
Grill seasoning blend (recommended: McCormick Montreal Seasoning)
1 cup semi-soft garlic and herb cheese (recommended: Alouette or Boursin)
1 cup semi-soft garlic and herb cheese (recommended: Alouette or Boursin)
1 cup ricotta cheese
1/2 cup freshly grated Parmigiano, a couple of handfuls
A few grinds black pepper
6 to 8 soft sun-dried tomatoes, chopped (tender sun-dried tomatoes are available in small pouches in produce department)
2 cups arugula leaves, chopped
1 cup basil leaves, chopped

Steps:

  • Heat a grill pan over high heat. Thinly slice the eggplant, a minimum of 18 slices. Season with salt, pepper and grill seasoning blend. Grill the thin slices to tenderize the eggplant, 2 to 3 minutes on each side or until cooked through. Combine the cheeses, black pepper and sun-dried tomatoes. Top each slice of cooked eggplant with a dab of cheese and some arugula and basil then roll up. The eggplant roll ups should have a few greens sticking out of both ends.

STUFFED EGGPLANT PARMESAN ROLLS



Stuffed Eggplant Parmesan Rolls image

Had this for the first time at a take-out pizza and pasta place in southern California. We all loved it so much that we came up with our own version that is just as good as the take-out one. This has become an all-time favorite in our house. Serve with your favorite tomato sauce, cream sauce, or other topping sauce. We serve this over spaghetti noodles, then top with favorite sauce sprinkled with cheese. Or just eat as they are straight from the oven.

Provided by Nikki Wilson

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 8

Number Of Ingredients 10

1 large eggplant, ends trimmed
2 teaspoons sea salt, or as needed
1 cup all-purpose flour
3 eggs, beaten
1 cup dried bread crumbs
vegetable oil for frying, or as needed
2 cups ricotta cheese
½ cup grated Romano cheese
1 tablespoon minced garlic
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.
  • Slice eggplant into 1/4-inch thick slices lengthwise; discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels.
  • Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs.
  • Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes.
  • Mix ricotta cheese, Romano cheese, and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling.
  • Bake rolls in the preheated oven until filling is hot, about 25 minutes.

Nutrition Facts : Calories 315.1 calories, Carbohydrate 30.2 g, Cholesterol 95.2 mg, Fat 14.9 g, Fiber 3.9 g, Protein 15.6 g, SaturatedFat 5.6 g, Sodium 747.1 mg, Sugar 3.2 g

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