Eggplant Rollatine Recipes

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EGGPLANT ROLLATINI RECIPE



Eggplant Rollatini Recipe image

All-star, easy eggplant rollatini recipe, made with a lighter cheese filling, basil pesto and fresh parsley.

Provided by Suzy Karadsheh

Categories     Entree or Side Dish

Number Of Ingredients 10

2 eggplants
Salt
Extra virgin olive oil
2 cups Store-bought Marinara sauce
2 eggs (beaten)
1 cup part-skim ricotta cheese
1/2 cup part-skim shredded Mozzarella (more for later)
3 tbsp grated Parmesan
2 tbsp basil pesto (homemade or store-bought, more for later)
1 cup chopped fresh parsley leaves

Steps:

  • Slice eggplants length-wise into 1/4-inch thin slices (it's easier to do this using a mandolin slicer like this one. affiliate link) You should have about 12 slices of similar size (reserve end pieces that are shorter or odd-shaped for another use).
  • Sprinkle eggplant slices with salt and set aside on paper towel for 20 minutes. This will help the eggplant sweat out any bitterness. Pat dry. Rinse with water, then dry again.
  • Heat oven to 375 degrees F.
  • Brush a large baking sheet with extra virgin olive oil. Arrange eggplant slices in one layer on baking sheet. Brush the tops of the eggplant slices with more extra virgin olive oil. Bake in heated oven for 8 minutes or so until soft enough to fold (do not overcook.) Remove from oven and set aside briefly to cool. (Leave the oven on for the rollatini)
  • Meanwhile, prepare the filling. In a bowl, add eggs, ricotta, Mozzarella, grated Parmesan, basil pesto, and fresh parsley. Mix until well-combined.
  • Spread about 3/4 cup marinara sauce on the bottom of a 9 1/2" x 13" baking dish.
  • Spoon about 2 tbsp of the filling onto one end of each eggplant slice, and spread. Starting from the short end, roll up eggplant slices tightly and arranged on prepared baking dish.
  • Top eggplant rollatini with the remainder of the marinara sauce, more basil pesto, and a sprinkle of mozzarella. Bake in heated oven for 30 minutes or until the eggplant rollatini are fully cooked and tender.
  • Remove from oven and let sit for 10 minutes or so before serving.

Nutrition Facts : ServingSize 2 rollatini, Calories 193 kcal, Fat 9.2 g, SaturatedFat 3.5 g, Carbohydrate 17 g, Fiber 6.2 g, Protein 12.9 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 ROLLATINI



Eggplant Rollatini image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

1 cup all-purpose flour
3 tablespoons olive oil
2 medium eggplants, sliced lengthwise
Kosher salt and freshly ground black pepper
12 ounces ricotta
3/4 cup grated Parmesan
1/4 cup chopped parsley
1 large egg, lightly beaten
3 cups pasta sauce
4 ounces mozzarella, shredded

Steps:

  • Preheat the oven to 375 degrees F. Place the flour on a plate.
  • Heat the oil in a large nonstick skillet over medium heat. Season the eggplant with salt and pepper. Working in batches, coat the eggplant slices in flour, shake off excess, and add to the skillet. Cook until the slices are golden brown on both sides. Drain on paper towels.
  • Combine the ricotta, 1/2 cup Parmesan, parsley and egg in a medium bowl. Spread 1/2 cup pasta sauce over the bottom of a baking dish. Place several tablespoons of ricotta mixture on the end of an eggplant slice, roll up the slice and place it in the baking dish. Continue with the remaining eggplant.
  • Top with the remaining pasta sauce and sprinkle with the mozzarella and the remaining 1/4 cup Parmesan. Bake until bubbly, about 30 minutes.

AWESOME EGGPLANT ROLLATINE



Awesome Eggplant Rollatine image

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

4 eggs, lightly beaten
2 tablespoons garlic powder, divided
2 cups grated Parmesan cheese, divided
1 tablespoon Italian seasoning
salt and pepper to taste
1 cup all-purpose flour
1 cup vegetable oil for frying
2 large eggplant, peeled and sliced
1 (15 ounce) container ricotta cheese
1 cup shredded mozzarella cheese, divided
1 tablespoon dried parsley
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (28 ounce) jar tomato pasta sauce, divided

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



Eggplant Rollatini image

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

2 whole eggplants, peeled and sliced lengthwise, about 1/4 inch thick, to get about 12 slices
2 cups fresh ricotta cheese
1- to 1 1/2- pound piece of fresh mozzarella (1/2 cup to be shredded, the rest will be sliced)
3 tablespoons Parmesan cheese (plus extra for sprinkling)
1/2 pound sliced prosciutto or ham (optional)
1 egg white
2-3 cups prepared tomato sauce, homemade or store-bought
1 loaf Italian bread, for serving

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



Eggplant Rollatini image

Provided by Giada De Laurentiis

Categories     appetizer

Time 2h20m

Yield 6 servings

Number Of Ingredients 20

3 medium-sized eggplants (about 4 pounds total)
Sea salt and freshly ground black pepper
Can vegetable spray
32 ounces ricotta cheese
2 large eggs, lightly beaten
1/2 cup shredded mozzarella
8 tablespoons grated Parmesan
3 tablespoons toasted pine nuts
20 basil leaves, chiffonaded
Extra-virgin olive oil, for drizzling
2 cups fresh tomato sauce, recipe follows
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

  • Preheat the grill pan and preheat the oven to 375 degrees F.
  • Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.
  • In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix.
  • Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil.
  • In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  • Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

EGGPLANT ROLLATINI



Eggplant Rollatini image

Watch our video for Eggplant Rollatini to see how to bake the versatile vegetable as an elegant, restaurant-style dish. Eggplant Rollatini comes together in no time and freezes like a dream.

Provided by My Food and Family

Categories     Thanksgiving Recipes

Time 55m

Yield 6 servings

Number Of Ingredients 7

2 large eggplants, ends trimmed, peeled
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese, divided
1/3 cup dry bread crumbs
1/4 cup KRAFT Grated Parmesan Cheese
1/4 cup chopped fresh basil
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce

Steps:

  • Heat oven to 350ºF.
  • Cut thin slice off opposite long sides of each eggplant; discard. Cut each eggplant into 6 lengthwise slices; place in microwaveable bowl. Microwave on HIGH 5 to 6 min. or until eggplant is very tender; place in colander. Drain well. Place in single layer on clean kitchen towel; cover with second towel. Press gently to remove excess moisture from eggplant.
  • Mix cottage cheese, 1-1/2 cups mozzarella, bread crumbs, Parmesan and basil until blended. Spoon about 1/3 cup cheese mixture onto each eggplant slice; roll up, starting at one short end of each. Place, seam sides down, in 13x9-inch pan sprayed with cooking spray; cover with pasta sauce and remaining mozzarella.
  • Bake 30 to 35 min. or until hot and bubbly. Let stand 5 min. before serving.

Nutrition Facts : Calories 320, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 24 g

EGGPLANT ROLLATI APPETIZER



Eggplant Rollati Appetizer image

Be careful with this one! It's so robust and flavorful that your guests might fill themselves up on it before you have a chance to serve the main course!

Provided by lorin

Categories     Appetizers and Snacks     Cheese

Yield 5

Number Of Ingredients 8

½ cup chopped fresh basil
¼ cup toasted pine nuts
2 pints ricotta cheese
salt and pepper to taste
2 medium eggplants, sliced lengthwise into 1/2-inch
1 tablespoon olive oil
2 cups spaghetti sauce
¼ cup grated Parmesan cheese

Steps:

  • Combine basil, pine nuts, ricotta cheese, and salt and pepper to taste in medium size bowl. Place bowl in refrigerator.
  • Coat eggplant slices lightly with olive oil. Place in large saucepan over medium heat, apply pressure to release moisture from eggplant. Remove eggplant sliced when tender. Allow slices to cool to room temperature.
  • Spread a dollop of ricotta mixture over eggplant; roll up the slice of eggplant. Spoon marinara sauce over each rollati and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 534 calories, Carbohydrate 39.2 g, Cholesterol 76 mg, Fat 28.4 g, Fiber 10.4 g, Protein 33.2 g, SaturatedFat 13.6 g, Sodium 760.3 mg, Sugar 14.9 g

HOW TO MAKE EGGPLANT ROLLATINI



How To Make Eggplant Rollatini image

The best low-carb Eggplant Rollatini, made with thin slices of eggplant filled with a spinach and cheese ricotta filling, topped with marinara and mozzarella cheese. No frying, no breadcrumbs!

Provided by Gina

Categories     Dinner

Time 1h45m

Number Of Ingredients 9

2 medium Italian eggplants (cut lengthwise into 10 (1/4-inch thick) slices (21 oz total when sliced))
kosher salt and fresh black pepper (to taste)
1 1/2 cups quick marinara sauce
1 large egg
1/2 cup part skim ricotta cheese
1/2 cup grated Pecorino Romano cheese (plus more for serving)
8 oz frozen spinach (heated through and squeezed well)
1 garlic clove (minced)
1 cup shredded part-skim mozzarella (Polly-O) (4 oz total)

Steps:

  • Cut the 2 ends off the eggplants. Cut the eggplants lengthwise, into 1/4-inch thick slices until you have a total of 10 slices about the same size. It's easiest to do this with a mandolin.
  • Sprinkle the eggplant with kosher salt to help remove excess moisture and bitterness from the eggplants. Set aside for about 10 to 15 minutes. Pat dry with a towel.
  • Preheat oven to 400°F. Season the eggplant with a little more salt and pepper, then arrange on two parchment-lined baking sheets. Cover tightly with foil and bake until eggplant is tender and pliable but NOT fully cooked, about 8 to 10 minutes.
  • Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
  • In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, spinach, garlic, 1/4 tsp salt and 1/8 tsp pepper.
  • Pat eggplant dry with paper towels. Dividing the ricotta-spinach mixture (about 2 generous tablespoons each) evenly and spoon onto one end of each eggplant slice, spreading to cover. Starting at the short end, roll up slices and arrange them each seam side down in the prepared dish. Top with remaining marinara sauce and mozzarella cheese and tightly cover with foil.
  • Bake until the eggplant is very tender, about 60 minutes. Remove from oven and let cool 5 minutes before serving with additional Pecorino Romano if desired.

Nutrition Facts : ServingSize 2 rollatini, Calories 227 kcal, Carbohydrate 18 g, Protein 17 g, Fat 10 g, SaturatedFat 11 g, Cholesterol 66 mg, Sodium 370 mg, Fiber 5 g

EGGPLANT ROLLATINI WITH ANCHOVY BREADCRUMBS



Eggplant Rollatini with Anchovy Breadcrumbs image

Bobby Flay is always up for a challenge: He has filmed more than 500 episodes of his competition show Beat Bobby Flay, and after facing off against some of the country's best chefs - and trying to one-up them on their own signature dishes - he now has a lot of recipes and tricks in his arsenal. In his latest cookbook you'll find many of his winning recipes, along with plenty from the chefs who beat him. "Some of the recipes are memorable for being challenging, some for being surprising and some for giving me the opportunity to cook with my favorite ingredients alongside good friends and some of the best chefs in the business," he says. These eggplant rollatini are a perfect example: He made the dish during season 18 in a battle with chef and cheese guru Tracey Shepos Cenami, and he won with the help of his anchovy panko breadcrumbs. Try them yourself!

Provided by Bobby Flay

Categories     main-dish

Time 1h20m

Yield 4 servings, plus 1 cup of anchovy breadcrumbs

Number Of Ingredients 22

3 medium eggplants, cut lengthwise into twelve 1/2-inch-thick slices
8 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 medium Spanish onion, finely diced
5 garlic cloves, mashed to a paste with 1/4 teaspoon kosher salt
1 28-ounce can peeled whole tomatoes, undrained
1 to 2 tablespoons Calabrian chile paste, to taste
12 fresh basil leaves, torn into pieces, plus more (optional) for serving
16 ounces whole-milk ricotta cheese
1 large egg, lightly beaten
4 ounces fresh mozzarella cheese, cut into small dice
3/4 cup freshly grated Pecorino Romano cheese
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh oregano
4 ounces low-moisture whole-milk mozzarella, coarsely grated
Anchovy Breadcrumbs (recipe follows), for serving
1/3 cup extra-virgin olive oil
5 oil-packed anchovy fillets, chopped
3 garlic cloves, mashed to a paste with 1/4 teaspoon kosher salt
1 cup panko breadcrumbs
Finely grated zest of 1 lemon
Freshly ground black pepper

Steps:

  • Preheat the oven to 400˚ F.
  • Arrange the eggplant in an even layer on two sheet pans. Brush both sides with 6 tablespoons of the oil and season with salt and pepper. Roast until lightly golden brown and very tender, about 25 minutes. Remove from the oven and let cool. (The eggplant can be cooked up to 1 day in advance, cooled and stored, covered, in the refrigerator.) Reduce the oven temperature to 375˚ F.
  • Meanwhile, make the sauce: Heat the remaining 2 tablespoons oil in a large Dutch oven over high heat until shimmering. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes with their juices and season with salt and pepper. Bring to a boil and cook until the tomatoes begin to soften, about 10 minutes. Crush the tomatoes with a potato masher. Add the chile paste and basil and cook the sauce until it thickens, stirring occasionally, about 25 minutes. Season with salt and pepper.
  • Make the filling: Mix together the ricotta, egg, diced mozzarella and 1/4 cup of the Pecorino in a medium bowl until combined. Season with salt and pepper and fold in the parsley and oregano.
  • Ladle 1 cup of the sauce into the bottom of a 9-by-13-inch baking dish. Spread 2 tablespoons of the cheese filling over each eggplant slice. Carefully roll up and place them, seam-side down, in the baking dish. Once all the eggplant rolls are in the dish, ladle another cup of the sauce evenly over them and sprinkle the grated mozzarella and remaining 1/2 cup Pecorino over the top.
  • Bake until the sauce is bubbling and the cheese has melted and turned lightly golden brown, about 20 minutes. Sprinkle the breadcrumbs over the top and garnish with torn basil, if desired.
  • Heat the oil in a medium skillet over high heat until shimmering. Add the anchovies and cook until dissolved, about 2 minutes. Add the garlic and cook for 1 minute more.
  • Add the panko and spread into an even layer. Cook until golden brown, about 3 minutes. Flip the crumbs, press them into an even layer again and cook until the bottom is golden brown, about 3 minutes longer. Add the lemon zest and season with pepper and more salt, if desired.
  • Spread on a large plate or sheet pan and let cool. Store, tightly covered, in a cool, dry place for 1 day, or in the refrigerator for up to 3 days. Re-crisp in a dry skillet over low heat before using.

EGGPLANT ROLLATINI



Eggplant Rollatini image

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

1 eggplant, peeled and cut lengthwise into 1/4 inch slices
1 egg, beaten
1 cup Italian seasoned bread crumbs
2 tablespoons olive oil
1 cup ricotta cheese
10 slices prosciutto
1 (14 ounce) jar spaghetti sauce
2 cups shredded mozzarella cheese
1 pound angel hair pasta

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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BEST EGGPLANT ROLLATINI RECIPE - BAKED AND EASY! {VIDEO}
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2020-01-26 Eggplant Rollatini Recipe. Eggplant Rollatini, sometimes seen as “eggplant rollatine” or involtini, it is simply eggplant rolled with a ricotta cheese mixture topped with tomato sauce and cheese. It is an easy low-carb, vegetarian Italian recipe that everyone will enjoy. A Southern Italian favorite, Eggplant Rollatini …
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  • Using a mandolin slicer, cut eggplant lengthwise into 1/4 inch slices. Season with fine sea salt and ground black pepper.
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EGGPLANT PARMESAN ROLLATINI RECIPE | REAL SIMPLE
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2012-02-04 Step 3. Meanwhile, in the bottom of a 9-by-13-inch or some other 3-quart baking dish, spread ½ cup of the marinara sauce. In a large bowl, whisk together the eggs, ricotta, oregano, 1 cup of the mozzarella, and ¼ teaspoon each salt and pepper. Step 4. Place about 3 tablespoons of the ricotta mixture on one end of a slice of eggplant…
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  • Heat oven to 450° F. Divide the oil between 2 rimmed baking sheets. Dividing evenly, arrange the eggplant slices in a single layer on the baking sheets and turn to coat in the oil; season with ½ teaspoon salt and ¼ teaspoon pepper.
  • Bake the eggplant, rotating the baking sheets halfway through, until soft and beginning to brown, 12 to 15 minutes; let cool. Reduce heat to 400° F.
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EGGPLANT ROLLATINI RECIPE (PARMIGIANA STYLE) - EATING EUROPEAN
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2019-09-28 I had seen recipes for Eggplant Rollatini stuffed with a ricotta cheese mixture, but I wanted this dish to be simple, real Parmigiana style, with just the homemade tomato sauce, mozzarella, Parmigiano Reggiano and basil. I made my Rollatini standing up for the presentation, but feel free to lay them flat in your . casserole dish. Ingredients Needed To Make Eggplant Rollatini …
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  • Once all your eggplant slices are fried and your sauce is ready, you can preheat your oven to 350F and start assembling the dish.


EGGPLANT ROLLATINI RECIPE | COOKING LIGHT
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  • Working with 1 eggplant at a time, trim ends off eggplant; trim outside 4 edges off eggplant, creating a rectangular shape with flat sides.
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BAKED EGGPLANT ROLLATINI – A SIMPLE PALATE
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  • Slice and salt eggplant: First, remove the stems from the eggplant. Cut eggplant lengthwise into 1/4-inch thick slices. Salt on both sides and let sit to "sweat" for 10 minutes. Pat dry with paper towel and wipe off remaining salt. Note: this process removes excess moisture from the eggplant and prevents a watery rollatini.
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2018-09-06 Classic cannelloni are stuffed with meat, but this eggplant rollatini recipe with cheese filling mixture makes it a bit lighter and perfect for late-summer suppers. Many of the ingredients can be harvested straight from your own garden or bought fresh at a local farmers market. It has incredible flavor and eggplant is a good source of fiber, potassium and Vitamin B-6. Working with eggplant ...
From nonnabox.com
4.4/5 (7)
Total Time 55 mins
Category Primo
Calories 230 per serving


EGGPLANT ROLLATINI RECIPE - DIETHOOD
2017-10-02 Eggplant Rollatini Recipe. 16 16 16. WW Freestyle: 14. Prep Time 25 mins. Cook Time 45 mins. Total Time 1 hr 10 mins. Eggplant Rollatini - Eggplant rollups stuffed with a …
From diethood.com
5/5 (6)
Category Dinner
Cuisine Italian
Total Time 1 hr 10 mins
  • In a large mixing bowl combine ricotta, feta, 1/2 cup mozzarella, 1/3 cup parmesan, garlic, eggs, salt and pepper; mix until well incorporated.


KETO EGGPLANT ROLLATINI - KETO & LOW CARB VEGETARIAN RECIPES
2021-01-26 A keto eggplant rollatini recipe that makes a hearty keto vegetarian dish. An Italian-style dish with thin slices of eggplant filled with spinach and ricotta, then baked with marinara sauce and mozzarella. Filling and satisfying. Eggplant …
From ketovegetarianrecipes.com
Cuisine Vegetarian
Calories 212 per serving
Category Main Course
  • In a medium bowl, mix the spinach, ricotta, mozzarella, parmesan, basil, egg, garlic, salt and pepper


EGGPLANT ROLLATINI RECIPE | WHOLESOME YUM
2021-07-28 This eggplant rollatini recipe is an Italian classic that is full of flavor and a healthy dinner that’s easy to make ahead or prep. The rolls of eggplant with a cheesy spinach filling are baked together with marinara sauce and some more cheese. The method is very similar to making zucchini roll ups.
From wholesomeyum.com
5/5 (12)
Total Time 48 mins
Category Main Course
Calories 256 per serving


DELICIOUS EGGPLANT ROLLATINI RECIPE
2014-04-28 Place the eggplant slices on a baking sheet and brush with some of the marinade. Bake for 10 minutes. Turn the slices over, brush with more of the marinade, and bake for another 10 to 15 minutes, until the eggplant is tender. Remove the eggplant from the oven and set aside. Bring 3 cups of water to a boil and add the millet and salt.
From forksoverknives.com
Estimated Reading Time 2 mins


EGGPLANT ROLLATINI RECIPE - ERIN LIVES WHOLE
2021-09-14 Add 1 cup of marinara sauce to the bottom of the 9×13 inch casserole dish. With the eggplant slices, add 1/4 cup of meat to the wide part of the slice, adjusting the amount based on the eggplant size. Roll tightly. Place the eggplants …
From erinliveswhole.com


EGGPLANT ROLLATINE RECIPES
Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra-virgin …
From tfrecipes.com


FOUR CHEESE EGGPLANT ROLLATINI - A PERFECT FEAST
Four Cheese Eggplant Rollatini is one of our favorite meatless meals. To start this dish, I make a homemade tomato sauce. Then, while the sauce bubbles away, I fry sliced eggplant. I also mix together four delicious Italian cheeses. Then, I roll the crispy eggplant around the cheeses. Finally, I top the rolls with the tomato sauce and more mozzarella cheese. I love this dish for …
From aperfectfeast.com


BOBBY FLAY'S EGGPLANT ROLLATINI WITH ANCHOVY BREADCRUMBS ...
2021-10-07 1/3 cup extra-virgin olive oil. 5 oil-packed anchovy fillets, chopped. 3 cloves garlic, mashed to a paste with 1/4 teaspoon kosher salt. 1 cup panko breadcrumbs. 1 lemon, finely zested. freshly ground black pepper Eggplant Rollatini. 3 medium eggplants, cut lengthwise into twelve 1/2-inch-thick slices. 8 tablespoons extra-virgin olive oil, divided.
From mastercook.com


EGGPLANT ROLLATINI - RECIPE | COOKS.COM
2018-08-06 Home > Recipes > Main Dishes > Eggplant Rollatini. Printer-friendly version. EGGPLANT ROLLATINI : 2/3 c. vegetable oil 1 med. eggplant, peeled and cut lengthwise into 1/4 inch slices 2 eggs, beaten to blend 1 1/4 c. dried breadcrumbs 1 c. Ricotta cheese 1 c. grated Mozzarella cheese 4 c. Quick Tomato Sauce Additional grated Mozzarella cheese. Heat oil in …
From cooks.com


EGGPLANT ROLLATINI - LIDIA
Cut the eggplant lengthwise into1/4-inch thick slices and place them in a colander. Sprinkle generously with the coarse salt, tossing to expose all slices, and let drain for 1 hour. Rinse the eggplant under cool running water, drain thoroughly and pat dry. Pour ½ cup each of the olive and vegetable oils into a medium skillet over medium-high heat.
From lidiasitaly.com


BOBBY FLAY'S EGGPLANT ROLLATINI WITH ANCHOVY BREADCRUMBS
2021-10-01 For the eggplant rollatini: 1. Preheat the oven to 400 F. 2. Arrange the eggplant in an even layer on two sheet pans. Brush both sides with 6 tablespoons of the oil and season with salt and pepper ...
From today.com


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