EASY EGGPLANT RECIPES STOVETOP RECIPES

Name: Quick Stove Top Eggplant (Aubergine) Parmesan
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 serving(s)
Ingredients: 1 medium eggplant, sliced into four pieces; 2 tablespoons olive oil; 1 cup ricotta cheese; 1 1/2 cups pasta sauce; 4 slices mozzarella cheese; 1/4 cup grated parmesan cheese

QUICK STOVE TOP EGGPLANT (AUBERGINE) PARMESAN RECIPE

Quick Stove Top Eggplant (Aubergine) Parmesan Recipe image

Made this and could not believe how easy and delicious it is. Use your own homemade marinara sauce for best results. Recipe can be easily doubled for more servings.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 medium eggplant, sliced into four pieces
2 tablespoons olive oil
1 cup ricotta cheese
1 1/2 cups pasta sauce
4 slices mozzarella cheese
1/4 cup grated parmesan cheese

Steps:

Salt both sides of the eggplant slices and set aside for 20 minutes.
Wash off the salt and pat dry.
Heat the olive oil and saute the slices till slightly soft and lightly browned.
Add more oil during cooking, if needed.
Top each slice with ricotta cheese.
Spoon about 3 tablespoons of sauce over the slices and top with the mozzarella cheese.
Add a little more sauce to the top and sprinkle with Parmesan cheese.
Cover the pan, turn down the heat to low and allow to cook for 10 minutes.

Nutrition Facts : Calories 765.1, FatContent 50.9, SaturatedFatContent 22.5, CholesterolContent 119.4, SodiumContent 1564.5, CarbohydrateContent 42.3, FiberContent 10.1, SugarContent 24.1, ProteinContent 37.9

EASY EGGPLANT ROLLATINI RECIPE - FOOD.COM

Easy Eggplant Rollatini Recipe - Food.com image

Make and share this Easy Eggplant Rollatini recipe from Food.com.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs eggplants, cut lengthwise into 1/2-inch thick slices
salt
ground pepper
1 cup marinara sauce
1/2 cup part-skim ricotta cheese
1/2 cup parmesan cheese, grated
1 large egg
1 garlic clove, minced
1 cup part-skim mozzarella cheese, shredded

Steps:

Season eggplant with salt and pepper, arrange in a shallow 2-quart microwave safe dish with a lid.
Microwave on high until tender and pliable but not fully cooked, 6-8 minutes.
Transfer eggplant slices from dish to a paper-towel-lined baking sheet, arrange in a single layer.
Blot dish dry and spread bottom with 1/4 cup marinara sauce; set aside.
In a small bowl, mix together ricotta, parmesan, egg, garlic, 1/4 teaspoons salt and 1/8 tsp pepper.
Dividing evenly, spoon ricotta mixture onto the wide end of eggplant slices, roll up slices and arrange seam side down in a single layer in prepared dish.
Top with remaining 3/4 cup marinara sauce.
Cover dish and microwave on high until eggplant is very tender, 15-17 minutes. Sprinkle with mozzarella and microwave another 2-3 minutes until cheese melts.
Cool 5 minutes.

Nutrition Facts : Calories 360.6, FatContent 18.2, SaturatedFatContent 10.1, CholesterolContent 109.7, SodiumContent 903.3, CarbohydrateContent 24, FiberContent 8, SugarContent 11.8, ProteinContent 27.2

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