BEST EGGPLANT ROLLATINI WITH SPINACH - SKINNYTASTE
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
Total Time 105 minutes
Prep Time 30 minutes
Cook Time 75 minutes
Yield 5
Number Of Ingredients 9
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. My mandolin is from OXO,
- 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, CarbohydrateContent 18 g, ProteinContent 17 g, FatContent 10 g, SaturatedFatContent 11 g, CholesterolContent 66 mg, SodiumContent 370 mg, FiberContent 5 g
EGGPLANT ROLLATINI RECIPE | ALLRECIPES
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 Italian Recipes
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 9
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, CarbohydrateContent 104.3 g, CholesterolContent 116.5 mg, FatContent 35.9 g, FiberContent 11.9 g, ProteinContent 41.4 g, SaturatedFatContent 12.6 g, SodiumContent 2225 mg, SugarContent 15.8 g
More about "best eggplant rollatini recipe recipes"
EGGPLANT ROLLATINI RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 726 calories per serving
- 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.
EGGPLANT ROLLATINI RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
Reviews 4.5
Total Time 2 hours 20 minutes
Category appetizer
Cuisine european
- 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.
THE BEST EGGPLANT PARMESAN RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 50 minutes
Category Dinner
Cuisine Europe, Italian
Calories 585 calories per serving
- In a Dutch oven over medium heat, cook garlic in oil 1 minute. Stir in tomatoes, olives, basil, capers, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 45-60 minutes or until thickened., Meanwhile, for eggplant, place flour and eggs in separate shallow bowls. In another bowl, combine bread crumbs, garlic powder and oregano. Dip eggplant in flour, eggs, then bread crumb mixture., In a large skillet, cook eggplant in batches in oil for 5 minutes on each side or until tender. Drain on paper towels. In a large bowl, combine the eggs, ricotta, 1/2 cup Parmesan cheese, basil and pepper., Preheat oven to 350°. In each of 2 greased 13x9-in. baking dishes, layer 1-1/2 cups tomato sauce, 4 eggplant slices, 1 cup ricotta mixture and 2 cups mozzarella cheese. Repeat layers. Sprinkle each with remaining Parmesan cheese. Bake, uncovered, 35-40 minutes or until bubbly. Let stand 10 minutes before cutting. If desired, sprinkle with additional fresh basil.
EGGPLANT ROLLATINI WITH ANCHOVY BREADCRUMBS RECIPE | BOBBY ...
From foodnetwork.com
Reviews 4.5
Total Time 1 hours 20 minutes
Category main-dish
- 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.
LOW-CARB ZUCCHINI ROLLATINI RECIPE ZUCCHINI RECIPES ...
From skinnytaste.com
Reviews 4.7
Total Time 30 minutes
Category Dinner
Cuisine Italian
Calories 318 kcal per serving
- Bake 20 minutes, or until the cheese is hot and melted.
SAUSAGE AND RICOTTA ROLLATINI - HOW TO MAKE SAUSAGE AND ...
From womansday.com
Total Time 1 hours 15 minutes
Category main dish
Calories 580 calories per serving
- Heat oven to 375°F. Cook lasagna noodles per package directions, drain, and run under cold water to cool. Meanwhile, in food processor, pulse onion, carrot, and celery until finely chopped. Heat 2 Tbsp oil in large cast-iron skillet on medium. Add onion mixture and cook, stirring occasionally, until tender, 10 to 12 minutes; transfer to large bowl. Wipe out skillet and heat remaining 2 tablespoons oil on high. Add sausage and cook, breaking up with back of spoon until golden brown, 8 to 10 minutes. During last minute of cooking, add garlic and cook, stirring. Discard any excess fat. Add wine and simmer, scraping up any browned bits, until evaporated, about 1 minute. Reduce heat to medium-high. Return vegetables to pan and cook, stirring occasionally, until golden brown, about 5 minutes. Return to large bowl. Fold in ricotta, parsley, 1/3 cup Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Spread half of marinara sauce in bottom of 9- by 13-inch baking dish. Working with 1 noodle at a time, lay on work surface and spread with 1/3 cup sausage filling. Roll up and transfer, seam side down, into prepared baking dish. Cover rollatini with remaining marinara sauce and sprinkle with mozzarella and remaining 3 tablespoons Parmesan. Bake until sauce is bubbling and cheese is starting to brown, 20 to 25 minutes. Serve with green salad if desired.
BEST EGGPLANT ROLLATINI RECIPE - ORSARA RECIPES
From orsararecipes.net
EASY EGGPLANT ROLLATINI RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
EGGPLANT ROLLATINI | MARTHA STEWART
From marthastewart.com
BAKED EGGPLANT ROLLATINI - A SIMPLE PALATE
From asimplepalate.com
18 BEST KETO EGGPLANT RECIPES [EASY LOW-CARB IDEAS ...
From theeatdown.com
18 BEST KETO EGGPLANT RECIPES [EASY LOW-CARB IDEAS ...
From theeatdown.com
26 EASY EGGPLANT RECIPES: HEALTHY DINNERS, QUICK SIDE ...
From realsimple.com
BAKED EGGPLANT RECIPE | ALLRECIPES
From allrecipes.com
BEST GREEK MOUSSAKA (EGGPLANT CASSEROLE) | THE ...
From themediterraneandish.com
EGGPLANT RECIPES - MARTHA STEWART
From marthastewart.com
SAUTEED EGGPLANT RECIPE (5 INGREDIENTS!) | WHOLESOME YUM
From wholesomeyum.com
HEALTHY RECIPES FOR WEIGHT LOSS | WW USA
From weightwatchers.com
CHEESY EGGPLANT ROLLATINI RECIPE: SERVE ... - 30SECONDS …
From 30seconds.com
THE BEST 22+ VEGAN KETO RECIPES (EASY DINNER IDEAS ...
From nutriciously.com
EASY ONE-PAN EGGPLANT CHICKEN DINNER [VIDEO] | LEXI'S ...
From lexiscleankitchen.com
CREATIVE VEGETARIAN & VEGAN RECIPES FOR THE HOME COOK ...
From mayihavethatrecipe.com
AIR FRYER EGGPLANT (FREEZER FRIENDLY ... - SPEND WITH PENNIES
From spendwithpennies.com
THE BEST 22+ VEGAN KETO RECIPES (EASY DINNER IDEAS ...
From nutriciously.com
EASY ONE-PAN EGGPLANT CHICKEN DINNER [VIDEO] | LEXI'S ...
From lexiscleankitchen.com
CREATIVE VEGETARIAN & VEGAN RECIPES FOR THE HOME COOK ...
From mayihavethatrecipe.com
AIR FRYER EGGPLANT (FREEZER FRIENDLY ... - SPEND WITH PENNIES
From spendwithpennies.com
HOW TO COOK EGGPLANT PERFECTLY EVERY TIME - REAL SIMPLE
From realsimple.com
CULINARY CONNECTION RECIPES - PA FARM SHOW COMPLEX
From farmshow.pa.gov
FODY FOOD CO.
From fodyfoods.ca