Eggplant Rollups Recipes

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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 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 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

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.

EGGPLANT ROLLS RECIPE



Eggplant Rolls Recipe image

Eggplant rolls is an amazing main course recipe that has beautiful flavors of Italy. Eggplant is the finest source of fiber, potassium, vitamin C, vitamin B-6. It also helps in Blood cholesterol, cancer, and weight management. The cheese in the Eggplant rolls will make kids love them and enjoy every bite of it. Eggplant rolls can be served for parties or for a weekend dinner. Serve Eggplant rolls with Spinach Corn Pasta and garlic bread for your weekday dinner. You may also like to check other eggplant recipes, try them and enjoy with your family. Grilled Aubergine with Tzatziki Sauce Roasted Eggplant Lasagna Recipe Eggplant in a Coconut Milk Gravy

Provided by Aarti Sharma

Time 1h50m

Yield Makes: 2 Servings

Number Of Ingredients 15

1 Brinjal (Baingan / Eggplant) , (cut into lengthwise thin slices)
1 cup Paneer (Homemade Cottage Cheese) , grated
1 Green Bell Pepper (Capsicum) , chopped
1 Carrot (Gajjar) , chopped
1 Onion , chopped
2 Green Chillies , finely chopped
3 cloves Garlic , minced
Basil leaves , few leaves (chopped)
Parsley leaves , few leaves (chopped)
Extra Virgin Olive Oil
Black pepper powder
Salt , to taste
1/4 teaspoon Dried oregano
1/2 cup Mozzarella cheese , grated
Tomato Basil Pasta Sauce , as required (or Del Monte Sauce)

Steps:

  • To begin with the Eggplant rolls first, arrange the eggplants slices on a colander and sprinkle some salt on them, keep them aside for 30 minutes.
  • Meanwhile heat oil in a pan. Add chopped onion and minced garlic and sauté it till onion turn translucent.
  • Now add carrot, green bell pepper, and green chillies and stir it for 2-3 minutes. Add paneer, salt, black pepper, oregano, basil parsley and cook it for another 3 minutes.
  • Now rinse off salt from the eggplant and squeeze the water out. Heat a little oil in a skillet and cook eggplant slices till they turn lightly brown on both the sides.
  • Remove them from the skillet and allow them to cool down.
  • Lay the eggplant slices flat on a cutting board. Place a teaspoon of the paneer and vegetable mixture on the center, repeat the same with all the slices of eggplant.
  • After adding the mixture, carefully fold the eggplant ends.
  • Now place the rolled eggplants in a lightly oiled baking dish. Spread 2 tablespoons of pasta sauce (you can add more as per your taste) on each eggplant roll and sprinkle mozzarella cheese on top of the sauce.
  • Preheat oven to 425 F and bake the eggplant rolls for 10-15 mins.
  • Remove the eggplant rolls from the tray and plate them on a serving plate.
  • Garnish Eggplant rolls with some parsley and serve it with spinach corn pasta and garlic bread for your weeknight dinner.

EGGPLANT ROLL UPS (VEGAN, GLUTEN-FREE)



Eggplant Roll Ups (Vegan, Gluten-Free) image

These amazingly flavorful Eggplant Roll Ups with Almond Ricotta are a great option for a low-carb (and oil-free) meal. It's packed with healthy veggies, but you'll swear you are eating pasta!

Provided by Christin McKamey

Categories     Main Dish

Time 1h10m

Number Of Ingredients 8

2 tablespoons unsalted vegetable broth ((may need additional 2 tablespoons))
2 cloves garlic (minced)
4 ounces fresh mushrooms (finely diced (roughly 1 3/4 cups))
1 medium zucchini (finely diced (roughly 1 3/4 cups) )
1 small/medium eggplant ((about 7-8 inches long and 3 inches thick; roughly 1 pound- the narrower, the better) )
1 batch Almond Ricotta ((makes 1 cup))
1 1/2 cups marinara sauce ( (low sodium if possible, also check for oil-free))
fresh basil (optional for garnish)

Steps:

  • Preheat oven to 400F.
  • In a large skillet over medium heat, add the vegetable broth and minced garlic. Bring to a simmer and cook for 30 seconds, stirring. Add the diced mushrooms and zucchini. Cook for about 4-5 minutes or until soft, stirring occasionally. If the vegetables stick to the pan, add 1-2 tablespoons of vegetable broth and stir. Remove from heat and set aside to cool.
  • Next, cut off the stem of the eggplant, and cut about 1 inch off the other end. Then, using a mandoline (preferred method) or a knife, carefully slice into very thin strips (about 1/8 inch or 3mm). Note: You may need to trim the edges of the eggplant a bit, depending on the width of your mandoline. You only need 10 slices of eggplant for this recipe. If you have extra, use the remaining for another recipe (such as stir fries or bowls).
  • Meanwhile, make the Almond Ricotta in a food processor or blender.
  • Next, add about 1/2 cup of the remaining marinara sauce on the bottom of a 8x8 baking dish*. Then to each eggplant slice, add 1 1/2 tablespoons almond ricotta and a scoop of veggies (about 2 tablespoons). Then roll up and add each roll to the baking dish. Note: you can do 1 roll at a time, or put all of the eggplant slices on a cutting board and distribute ricotta/veggies to all pieces before rolling, to ensure even distribution of the filling. When all rolls are added to the baking dish, add another 1 cup of marinara evenly on top of the eggplant rolls.
  • Bake uncovered for 400 F, for 40-45 minutes, until bubbling and the eggplant is soft. Let sit for 5 minutes before serving to cool slightly. Add additional sauce, if desired. Serve with garlic bread or a salad. This recipe makes 10 eggplant roll-ups and serves 4 (2 1/2 roll-ups per serving).

Nutrition Facts : ServingSize 2.5 eggplant rolls, Calories 309 kcal, Fat 19.9 g, Sodium 351 mg, Sugar 11.7 g, Carbohydrate 25 g, Protein 12 g

EGGPLANT LASAGNA ROLL UPS



Eggplant Lasagna Roll Ups image

EASY, 10-ingredient vegan lasagna roll ups made with a flavorful, protein-rich tofu filling rolled up into roasted eggplant slices! Healthy, rich in whole foods, and so satisfying.

Provided by Minimalist Baker

Categories     Entree

Time 1h15m

Number Of Ingredients 12

2 medium eggplants ((sliced into 12 1/4-inch slices lengthwise* // OR 12 lasagna noodles, boiled))
2 medium lemons, juiced
1 12- ounce block extra-firm tofu ((drained and pressed dry for 10 minutes))
3 Tbsp nutritional yeast
1/2 cup fresh basil ((finely chopped))
1 Tbsp dried oregano
3-4 Tbsp extra virgin olive oil
~1/2 tsp each salt + pepper
1/4 cup vegan parmesan cheese
Vegan parmesan cheese
2-3 cups favorite marinara/red sauce
Fresh basil ((optional // chopped))

Steps:

  • Preheat oven to 425 degrees F (218 C).
  • Salt eggplant slices on both sides and arrange in a colander in the sink to remove excess water/bitterness for 15 minutes. (If using lasagna noodles, boil, drain and set aside.)
  • Rinse salted eggplant slices well and dry thoroughly between two clean absorbent towels. Lay a baking sheet on top and place something heavy on top to absorb excess moisture.
  • Arrange slices on 1-2 baking sheets in an even layer and bake oven for 13-15 minutes. Set aside and reduce heat to 375 degrees F (190 C).
  • While eggplant is baking, add all tofu filling ingredients to a food process or blender and pulse to combine, scraping down sides as needed. You are looking for a semi-pureed mixture with bits of basil still intact. Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness.
  • Pour about 1/2-1/3 of the marinara sauce into an 8x8 baking dish (or similar sized dish) and reserve rest of sauce for topping / serving. Set aside.
  • Scoop generous amounts (about 3 Tbsp) of ricotta filling onto each eggplant slice or lasagna noodle and roll up. Place seam side down in the sauce-lined baking dish. Continue until all filling and noodles or eggplant strips are used up. Pour more sauce down the center of the rolls for extra flavor (see photo).
  • Bake for 15-23 minutes, or until sauce is bubbly and warm and the top of the rolls are very slightly browned.
  • Serve immediately with additional vegan parmesan cheese and fresh basil. Leftovers keep for a couple of days, though best when fresh.

Nutrition Facts : ServingSize 1 rolls, Calories 132.3 kcal, Carbohydrate 10.8 g, Protein 7 g, Fat 8.2 g, SaturatedFat 1.3 g, Sodium 293 mg, Fiber 4.8 g, Sugar 5.4 g, UnsaturatedFat 6.33 g

EGGPLANT PARMESAN ROLL-UPS



Eggplant Parmesan Roll-Ups image

Who needs meat with this Eggplant Parmesan Roll-Ups recipe from Delish.com.

Categories     eggplant parmesan roll-ups recipe     eggplant parmesan recipe     roll-ups     eggplant parm     Italian recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

2 medium eggplants, sliced lengthwise into 1/4"-thick strips
kosher salt
Freshly ground pepper
1 1/2 c. marinara sauce
1 Egg, lightly beaten
1 1/2 c. ricotaa
1/2 c. finely grated Parmesan
1/2 c. shredded mozzarella
1 Garlic clove, minced
Small handful of basil, torn into pieces

Steps:

  • Preheat oven to 400 degrees F.
  • Lay eggplant slices on a paper towel-lined pan. Sprinkle with salt and let sit for 15 minutes to draw out moisture. Pat the eggplant slices dry with paper towels and transfer eggplant to a large baking sheet. Drizzle the eggplant with olive oil and bake until the eggplant is pliable, about 8-10 minutes.
  • Meanwhile, make filling. Combine ricotta, egg, garlic, 1/4 c. Parmesan and 1/4 c. mozzarella in a medium bowl. Stir until the mixture is smooth. Season to taste with salt and pepper.
  • When the eggplant is still warm, but cool enough to handle, spread about 1 tbsp of the filling onto each eggplant slice. Sprinkle with torn basil and roll the eggplant.
  • Spread a thin layer of marinara into a casserole dish. Lay the roll-ups in the dish seam side-down. Spoon more marinara over the roll-ups. Sprinkle remaining cheeses on top.
  • Bake for 25-30 minutes, until the cheese is cooked through and the eggplant is tender. Top with more basil and serve warm.

GRILLED EGGPLANT ROLLUPS



Grilled Eggplant Rollups image

Tasty grilled eggplant complements the flavors of goat cheese and roasted red pepper in this 'couldn't be easier' recipe that is good served hot, cold, or as leftovers. To re-warm, place on low-heat grill for 2 minutes.

Provided by BUSYBEE25

Categories     Appetizers and Snacks     Wraps and Rolls

Time 51m

Yield 4

Number Of Ingredients 6

1 eggplant, peeled and sliced lengthwise into 1/4-inch slices
salt as needed
1 tablespoon olive oil, or as needed
1 pinch Italian seasoning, or to taste
1 (4 ounce) log goat cheese, softened
2 canned whole roasted red peppers, drained and diced

Steps:

  • Arrange eggplant slices on a large plate and sprinkle both sides with salt. Refrigerate until water has been drawn out, at least 30 minutes. Rinse eggplant slices and pat dry with a paper towel.
  • Preheat grill for medium heat and lightly oil the grate.
  • Lightly brush both sides of eggplant slices with olive oil and season with Italian seasoning.
  • Grill eggplant slices on the preheated grill, exactly 3 minutes per side. Spread goat cheese on 1 side of each eggplant slice and sprinkle with roasted red peppers. Serve open-faced or rolled up.

Nutrition Facts : Calories 148.3 calories, Carbohydrate 3.3 g, Cholesterol 22.4 mg, Fat 12.1 g, Fiber 0.4 g, Protein 6.7 g, SaturatedFat 6.4 g, Sodium 310 mg, Sugar 2 g

EGGPLANT LASAGNA ROLLS



Eggplant Lasagna Rolls image

Vegetarians and meat-eaters alike will devour these comforting lasagna rolls. We use thinly sliced eggplant in place of pasta to cut the carbs. Preroasting the eggplant helps develop the flavor and softens the slices for easy rolling.

Provided by Hilary Meyer

Categories     Gluten-Free Pasta Recipes

Time 1h45m

Number Of Ingredients 11

3 large eggplants
½ teaspoon salt, divided
3 tablespoons extra-virgin olive oil
2 cups crushed tomatoes
½ cup chopped fresh basil, divided
3 teaspoons minced garlic, divided
1 cup frozen chopped spinach, thawed
2 ½ cups part-skim ricotta cheese
¼ cup grated Parmesan cheese
½ teaspoon ground pepper
1 cup shredded part-skim mozzarella cheese

Steps:

  • Position racks in the middle and upper third of oven; preheat to 425 degrees F. Coat 2 rimmed baking sheets with cooking spray.
  • Slice each eggplant lengthwise into 1/4-inch-thick strips. Discard any small or misshapen pieces. You should have about 24 strips. Sprinkle the strips with 1/4 teaspoon salt and let stand for 15 minutes.
  • Pat the eggplant slices dry and brush both sides with oil. Place on the prepared pans, overlapping the slices a little if necessary. Roast until soft and beginning to brown, swapping the pans from top to bottom midway, about 20 minutes. Let cool slightly.
  • Meanwhile, combine tomatoes, 1/4 cup basil, 2 teaspoons garlic and the remaining 1/4 teaspoon salt in a large bowl. Spread 1/2 cup of the mixture in a broiler-safe 9-by-13-inch baking pan. Squeeze spinach to remove any excess liquid. Combine the spinach, ricotta, Parmesan, pepper and the remaining 1 teaspoon garlic in a medium bowl.
  • When the eggplant is cool enough to handle, spread a generous tablespoon of the ricotta mixture on each slice. Starting from the narrowest end, roll up the slices and place in the baking pan seam-side down. Top with the remaining tomato mixture.
  • Bake the rolls on the middle rack until the tomato mixture is hot and bubbling, 40 to 45 minutes. Remove from the oven and preheat the broiler to high.
  • Top the rolls with mozzarella. Broil until the cheese is bubbling and beginning to brown, 1 to 2 minutes. Sprinkle with the remaining 1/4 cup basil and serve.

Nutrition Facts : Calories 373.5 calories, Carbohydrate 29 g, Cholesterol 47 mg, Fat 20.7 g, Fiber 9.1 g, Protein 22.1 g, SaturatedFat 8.8 g, Sodium 656.3 mg, Sugar 12.2 g

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 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.

DR. FUHRMAN'S EGGPLANT ROLLUPS RECIPE | NUTRITARIAN | VEGAN | GLUTEN-FREE



Dr. Fuhrman's Eggplant Rollups Recipe | Nutritarian | Vegan | Gluten-Free image

Provided by cheri

Time 55m

Yield 4-5 servings

Number Of Ingredients 12

1 medium eggplant, peeled and sliced lengthwise ¼ thick
water for sauteeing
1 red bell pepper, chopped
1 yellow onion, chopped
2 medium carrots, chopped
3 stalks celery, chopped
4 cloves garlic, minced or pressed
2 ounces kale, chopped
2 ounces arugula, chopped
2 teaspoons Mrs. Dash, chipotle flavor
3 cups no-salt-added marinara sauce, divided
¼ cup shredded non-dairy cheese (I love Daiya mozzarella in this recipe)

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Spray the foil with cooking spray if desired, or lightly wipe it with an oil-dabbed paper towel. On an aluminum-foil lined baking sheet, arrange the eggplant in a single layer. Bake the eggplant for 20 minutes, so it will become flexible enough to roll.
  • In a large pan over medium-high heat, dry- or water-saute the peppers, onion and carrots until just softened. Make a well in the vegetables and add the garlic in a pool of a tablespoon of water and cook the garlic in the water until the garlic becomes fragrant. (This helps so it doesn't burn.) Then mix everything together. Add the kale, arugula and Mrs. Dash and stir to combine. Saute all for another 3-5 minutes or until the greens are wilted.
  • Add 2 cups of the marinara plus 2 tablespoons of the cheese and stir to combine.
  • In an 8x8 inch baking dish (use a 9x9 inch dish if you used a large eggplant), pour some of the marinara sauce on the bottom of the pan. Dampen each side of a piece of the eggplant with the sauce, lay it down, add 2-3 tablespoons of the vegetable mixture on top and then roll the rest of the eggplant up to cover the veggie mixture. Repeat for all of the eggplant, tucking it all together side by side in the pan. Pour the remaining marinara over the eggplant rollups and top with the remaining cheese.
  • Bake in the oven until warm, about 25 minutes. For an easy visual to this recipe, watch the video I've created. :)

More about "eggplant rollups recipes"

EGGPLANT ROLL-UPS | RACHAEL RAY IN SEASON
eggplant-roll-ups-rachael-ray-in-season image
2011-12-29 Season the eggplant with salt and pepper. In a wide, shallow bowl, whisk together the eggs and 4 tablespoons pesto. Pour the bread crumbs onto …
From rachaelraymag.com
Total Time 40 mins
  • Season the eggplant with salt and pepper. In a wide, shallow bowl, whisk together the eggs and 4 tablespoons pesto. Pour the bread crumbs onto a large plate. Dip each eggplant slice into the egg mixture, then coat with the bread crumbs.
  • Preheat the oven to 350 degrees ;. In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Working in batches, cook the eggplant until golden, 2 minutes on each side, using the remaining 4 tablespoons olive oil. Transfer the eggplant to a paper-towel-lined baking sheet.
  • In a small bowl, combine the ricotta and 3 tablespoons pecorino-romano; season with salt and pepper. Spread 1 tablespoon of the remaining pesto on each eggplant slice and top with about 2 tablespoons of the cheese mixture. Roll up each slice. Bake until the eggplant is tender when pierced with a toothpick, about 10 minutes.
  • Meanwhile, in a small saucepan, bring the marinara sauce to a simmer. Serve the roll-ups with the sauce and remaining pecorino.


21 DAY FIX - EGGPLANT ROLL UPS - BY INSPIRED-HOUSEWIFE
2019-04-21 Perhaps I should stop channeling my inner Bubba Gump and get straight to the recipe itself. Eggplant Roll Ups Provide An Easy Healthy Family Meal. Print Recipe. 5 from 2 …
From inspiredhousewife.com
Estimated Reading Time 4 mins
  • Take eggplant pieces and place on a cookie sheet with parchment paper. Salt the the pieces and set aside for 30 minutes.
  • Take the chopped onion, minced garlic and olive oil and place into a skillet to saute until both the garlic and onion become translucent and soft, do this while the eggplant is roasting.


EGGPLANT APPETIZERS (ROLL-UPS) - SIMPLY HOME COOKED
2020-01-10 Recipe Tips. Salt the eggplant slices-Too much moisture can make your eggplant soggy, so salt them to get out the excess water. Use small tomato wedges- This makes it …
From simplyhomecooked.com
Estimated Reading Time 5 mins
  • Heat oil in a pan on high heat. Then fry each eggplant about 1 minute on each side or until golden brown.
  • Cut each tomato into 8 equal wedges and zest the garlic. Combine the mayonnaise and zested garlic into a small bowl and set aside.
  • Spread the garlic mayonnaise onto one side of each eggplant. Place 1 tomato wedge onto the bottom third of the eggplant roll it up.


SIMPLE EGGPLANT ROLL-UPS - FULLY MEDITERRANEAN ...
Simple Eggplant Roll-Ups. Eggplant is a summer season vegetable and a great source of fiber and b-vitamins. Extra-virgin olive oil adds heart-healthy fats to this dish, while also making it …
From fullymediterranean.com
Estimated Reading Time 2 mins
  • Sprinkle eggplant slices on both sides with 1/4 tsp salt and place in a colander to drain for 15 minutes. Rinse well and press between 2 paper towels to dry.
  • Arrange eggplant slices in a single layer on greased baking sheets. Spray eggplant slices on both sides with olive oil cooking spray.
  • Bake until just beginning to brown, about 13-15 minutes. Remove from oven, and reduce temperature to 375F.


BAKED EGGPLANT ROLLUPS | ALYONA'S COOKING
2015-09-14 Roll eggplant and place back onto the baking sheet as some baking is required after rolling, repeat with remaining eggplant. Crush garlic and add to 1/2 a cup of mayo; stir to …
From alyonascooking.com
Estimated Reading Time 3 mins
  • Wash and trim the tops of the eggplants off. Then slice eggplants lengthwise into about 1/4" slices. Arrange on baking sheets, lightly season tops with salt & pepper, and bake in the oven for 15-20 minutes.
  • Preheat a large non-stick skillet over med-hi heat and sauté carrots, onion, and bell peppers until soft (about 7-10 min). Add the Vegeta, salt, and pepper to the sauté and transfer to a bowl to cool.


EGGPLANT ROLL-UPS - JAMIE GELLER
2013-03-10 Preheat oven to 375 degrees. Line two or three baking sheets with aluminum foil. Cut eggplant lengthwise into 1/8- to 1/4-inch-thick slices. Arrange eggplant slices on baking …
From jamiegeller.com


SIMPLE EGGPLANT ROLLUPS - FULLYMEDITERRANEAN.COM
Spray eggplant slices on both sides with olive oil cooking spray. Bake at 425 until just beginning to brown, about 13-15 minutes. Remove from oven, and reduce temperature to 375F. While …
From fullymediterranean.com
  • Sprinkle eggplant slices on both sides with 1/4 tsp salt and place in a colander to drain for 15 minutes. Rinse well and press between 2 paper towels to dry.
  • Arrange eggplant slices in a single layer on greased baking sheets. Spray eggplant slices on both sides with olive oil cooking spray.
  • Bake at 425 until just beginning to brown, about 13-15 minutes. Remove from oven, and reduce temperature to 375F.


EGGPLANT ROLLUPS - THE ITALIAN CHEF - ITALIAN RECIPES
Eggplant Rollups. From Puglia: A Culinary Memoir (Italy’s Food Culture) (Oronzo Editions, LLC, 2008) Serves 6. 1 onion, minced Extra-virgin olive oil 2 cups fresh tomato puree or 2 8 -ounce cans Basil leaves 3-1/4 pounds eggplant (6 small) 2 eggs Sea salt Flour for dredging. Stuffing: 6 ounces ground meat, any combination of lamb, veal, and pork 2 tablespoons grated …
From italianchef.com
Estimated Reading Time 1 min


EGGPLANT ROLL-UPS RECIPE - EGGPLANT RECIPES
2012-01-01 Spray eggplant with nonstick cooking spray, then sprinkle with salt. Bake 20 minutes, turning slices over once, until slices are pliable enough to roll up. Reduce oven heat to …
From womansday.com
Estimated Reading Time 2 mins


EGGPLANT RICCOTTA ROLLS WITH ROASTED RED PEPPER SAUCE ...
2017-10-12 · Eggplant Roll-Ups With Ricotta Parmesan Filling by Diana Rattray, October 12, 2017 Classic-Recipes Eggplant ribbons are filled with a tasty ricotta and Parmesan cheese mixture. An easy tomato and roasted bell pepper sauce finishes the dish. Related: Lentil, Tomato, and Roasted Eggplant Soup Prep Time: 20 minutes. Cook Time: 35 minutes. Total Time: 55 …
From tfrecipes.com


EGGPLANT HAMBURGER BUN RECIPES
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 ...
From tfrecipes.com


GRILLED EGGPLANT ROLL-UPS WITH SPINACH AND GOAT CHEESE ...
2021-09-09 Place the roll-up, seam side down, in the baking dish. Repeat with the remaining eggplant slices, then spoon the remaining sauce over the roll-ups. Cover the dish with foil and bake for about 20 ...
From washingtonpost.com


EGGPLANT ROLL-UPS RECIPE WITH SPINACH AND GOAT CHEESE ARE ...
2021-09-09 Place the roll-up, seam side down, in the baking dish. Repeat with the remaining eggplant slices, then spoon the remaining sauce over the roll-ups. Cover the dish with foil and bake for about 20 ...
From washingtonpost.com


EGGPLANT ROLLUPS {INVOLTINI DI MELANZANE} | ITALIAN FOOD ...
2021-08-23 Pat the eggplant slices dry. Place the flour in a plastic bag. Beat the eggs in a bowl with 1 tablespoon of water. Heat a few tablespoons of oil in a heavy frying pan over medium heat. First dredge the eggplant slices in the flour, then the egg, and fry in batches until golden brown on both sides, about 2 minutes per side.
From italianfoodforever.com


EGGPLANT ROLLUPS RECIPE - INVOLTINI DI MELANZANE - EASY ...
2021-08-20 Eggplant Rollups Recipe – Involtini di Melanzane. Cut the eggplants lengthwise into 1/2-inch slices. Place the slices in a colander in the sink, sprinkling sea salt between layers. Weight the eggplant slices down with a heavy plate and let rest 30 minutes. Pat the eggplant slices dry. Place the flour in a plastic bag.
From easyitalianrecipes.org


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