RECIPE FOR EGGPLANT ROLLATINI RECIPES
EGGPLANT ROLLATINI RECIPE: HOW TO MAKE IT
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
Total Time 01 hours 30 minutes
Prep Time 60 minutes
Cook Time 30 minutes
Yield 5 servings.
Number Of Ingredients 31
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, FatContent 48g fat (15g saturated fat), CholesterolContent 181mg cholesterol, SodiumContent 3182mg sodium, CarbohydrateContent 44g carbohydrate (19g sugars, FiberContent 7g fiber), ProteinContent 35g protein.
EGGPLANT ROLLATINI RECIPE | EPICURIOUS
A classic, easy Eggplant Rollatini recipe.
Provided by EPICURIOUS.COM
Yield Makes 6 main-course servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Spray 3 baking sheets and one 13x9x2-inch glass baking dish with nonstick spray. Place flour in 1 wide shallow bowl, eggs in second bowl, and breadcrumbs mixed with 1 cup Parmesan cheese in another. Sprinkle each eggplant slice with salt and pepper. Coat each slice with flour, then beaten egg, and finally breadcrumb mixture. Arrange eggplant slices in single layer on prepared sheets. Bake eggplant in batches until coating is golden, turning after 15 minutes, about 30 minutes total. Cool on sheets.
- Mix mozzarella cheese, ricotta cheese, basil, and 1 cup Parmesan cheese in medium bowl. Season filling with salt and pepper. Divide filling among eggplant slices (about 3 tablespoons per slice); spread evenly. Starting at 1 short end, roll up eggplant slices, enclosing filling. Arrange rolls, seam side down, in prepared baking dish. (Can be made 1 day ahead. Cover and chill.)
- Preheat oven to 350°F. Spoon marinara sauce over rolls; sprinkle with remaining 2/3 cup Parmesan cheese. Bake uncovered until rollatini are heated through and mozzarella cheese melts, about 30 minutes.
More about "recipe for eggplant rollatini recipes"
EGGPLANT ROLLATINI RECIPE | COOKING LIGHT
These vegetarian-friendly eggplant “roll-ups” are incredibly satisfying, thanks to both generous amounts of fiber and the savory, umami flavor that eggplant delivers. They’re also a healthier and lighter option than most eggplant dishes at Italian restaurants. Buying the right eggplant is key for this: you want them to be at least 3 1/2-inches wide, so that after you trim them, you have enough to cut into slabs.
From cookinglight.com
Total Time 110 minutes
Calories 316 per serving
From cookinglight.com
Total Time 110 minutes
Calories 316 per serving
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Working with 1 eggplant at a time, trim ends off eggplant; trim outside 4 edges off eggplant, creating a rectangular shape with flat sides. Chop trimmed pieces to equal 1 1/2 cups, and set aside. (Discard remaining trimmed pieces, or reserve for another use.) Using a mandoline, thinly slice eggplant “rectangles” lengthwise into 1/4-inch-thick slabs. (You should have about 20 eggplant slabs total.) Heat oil in a large nonstick skillet over medium-high. Add onion and reserved chopped eggplant; cook, stirring often, until vegetables are tender, 8 to 10 minutes. Add 1 1/4 cups of the marinara sauce; stir to combine. Remove from heat; set aside. Arrange eggplant slabs in a single layer on prepared baking sheets. Cover each baking sheet with aluminum foil. Bake in preheated oven until eggplant are pliable and tender but not fully cooked, about 8 minutes. Remove from oven; let cool 5 to 10 minutes. Meanwhile, stir together egg, spinach, ricotta, garlic, salt, and 1 cup of the mozzarella in a bowl until combined. Spoon remaining 1/4 cup marinara sauce over bottom of a 13- x 9-inch baking dish. Place 1 eggplant slab on a flat surface; spoon about 1 1/2 tablespoons spinach-ricotta mixture onto the widest end of the slab, then roll up toward the opposite end. Place eggplant roll, seam side down, on top of marinara in baking dish. Repeat process with remaining eggplant slabs and spinach-ricotta mixture, creating 3 rows of 6 to 7 rollatini in baking dish. Spoon onion-eggplant-marinara mixture over rollatini; sprinkle with remaining 1/2 cup mozzarella. Cover baking dish with aluminum foil. Bake at 400°F until cheese and sauce are bubbly and rollatini are very tender, about 45 minutes. Remove and discard foil; continue baking 10 minutes. Remove from oven; let stand 5 minutes. To serve, place 4 rollatini and 1/3 cup sauce on each of 5 plates; sprinkle evenly with basil.
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CHEESY EGGPLANT ROLLATINI RECIPE — HOW TO MAKE EGGPLANT ...
What's the difference between rollatini and eggplant Parm? With the addition of a ricotta filling, more cheese means more happiness.
From delish.com
Total Time 1 hours 55 minutes
Category nut-free, vegetarian, date night, weeknight meals, winter, baking, dinner, main dish
Cuisine American, Italian
From delish.com
Total Time 1 hours 55 minutes
Category nut-free, vegetarian, date night, weeknight meals, winter, baking, dinner, main dish
Cuisine American, Italian
- Lay eggplant slices on a large baking sheet lined with a cooling rack. Lightly season eggplant planks with salt on both sides and let sit for 30 minutes to release excess moisture. Pat dry with paper towels. In a large bowl, combine flour, pepper, and Italian seasoning. In a large high-sided pan, heat 3 tablespoons oil over medium heat until shimmering. Working in batches, coat eggplant evenly in flour mixture, shaking off excess, and add to pan. Fry eggplant until golden, about 2 minutes per side; transfer to a plate. Repeat with remaining eggplant, adding more oil to pan as needed. In a medium bowl, mix together all filling ingredients until smooth. Place 1 heaping tablespoon of filling onto the bottom of each eggplant slice and roll up into a log. Preheat oven to 375°. In a 9”-x-13” baking dish, spread ½ cup tomato sauce in an even layer. Arrange rolled eggplant in a single layer over sauce. Top with remaining 1 cup mozzarella, 1 cup tomato sauce, and ¾ cup Parmesan. Bake until sauce is bubbly and cheese is melty, about 30 minutes.
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EGGPLANT ROLLATINI RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
From foodnetwork.com
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EGGPLANT ROLLATINI RECIPE | ALLRECIPES
Apr 02, 2019 · Directions Step 1 Dip the eggplant slices in egg, then coat with bread crumbs. Heat the olive oil in a large skillet over... Step 2 Preheat the oven to 350 degrees F (175 degrees C). Step 3 Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one. ...
From allrecipes.com
From allrecipes.com
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EGGPLANT ROLLATINI - LIDIA
Allow the oil to heat before adding more eggplant slices. Preheat the oven to 375 degrees F. Stir the drained ricotta, 2/3 cup of the grated cheese and the parsley together in a mixing bowl. Taste and season with salt and pepper. Beat the remaining egg in a separate small bowl and stir it into the ricotta mixture.
From lidiasitaly.com
From lidiasitaly.com
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BAKED EGGPLANT ROLLATINI – A SIMPLE PALATE
Sep 03, 2019 · Instructions. Preheat oven to 400F. 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 ... Bake eggplant: Lay eggplant on a lightly greased pan and bake for 10 minutes. Remove and let cool. Note: this ...
From asimplepalate.com
From asimplepalate.com
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BAKED EGGPLANT ROLLATINI - RECIPE MASH
Eggplant Rollatini is a delicious low carb recipe. It is super easy to make and has been popularized by the likes of Bobby Flay. These tasty eggplant rollatini rolls are sure to become a family favorite! Eggplant is super healthy for you too! You can also make these as zucchini roll ups instead of using eggplant.
From recipemash.com
From recipemash.com
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EGGPLANT ROLLATINI RECIPE | ANNE BURRELL | FOOD NETWORK
Transfer to the ice bath. Drain, pat dry and chop finely. Combine the broccoli rabe, ricotta, mozzarella, Parmesan and egg in a food processor; process until smooth. Spread a thin layer of the ...
From foodnetwork.com
From foodnetwork.com
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EGGPLANT ROLLATINI - LIDIA
Allow the oil to heat before adding more eggplant slices. Preheat the oven to 375 degrees F. Stir the drained ricotta, 2/3 cup of the grated cheese and the parsley together in a mixing bowl. Taste and season with salt and pepper. Beat the remaining egg in a separate small bowl and stir it into the ricotta mixture.
From lidiasitaly.com
From lidiasitaly.com
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EGGPLANT PARMESAN ROLLATINI RECIPE | REAL SIMPLE
Repeat with the remaining eggplant slices and ricotta mixture. Step 5. Top the eggplant rolls with the remaining cup of marinara sauce and the remaining cup of mozzarella. Sprinkle with the Parmesan. Step 6. Bake until the cheese has melted and the sauce is bubbling, 20 to 25 minutes.
From realsimple.com
From realsimple.com
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EGGPLANT ROLLATINI | MARTHA STEWART
Step 2. 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. Step 3. Drain eggplant on paper towel if fried.
From marthastewart.com
From marthastewart.com
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BOBBY FLAY'S EGGPLANT ROLLATINI WITH ANCHOVY BREADCRUMBS ...
Dec 28, 2021 · 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
From today.com
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EASY EGGPLANT ROLLATINI RECIPE | THE MEDITERRANEAN DISH
Jun 10, 2020 · 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 ¾ cup marinara sauce on the bottom of a 9 ½" x 13" baking dish.
From themediterraneandish.com
From themediterraneandish.com
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EGGPLANT ROLLATINI - RECIPE | COOKS.COM
Aug 06, 2018 · Preheat oven to 350 degrees. Spread Ricotta over each eggplant slice. Sprinkle with Mozzarella. Roll up jelly roll fashion, starting at one short end. Secure each with toothpick. Spread 2 cups tomato sauce in bottom of 9 x 13 inch ovenproof glass baking dish. Place rolls atop sauce. Pour remaining 2 cups sauce over.
From cooks.com
From cooks.com
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BAKED EGGPLANT ROLLATINI - RECIPE MASH
Eggplant Rollatini is a delicious low carb recipe. It is super easy to make and has been popularized by the likes of Bobby Flay. These tasty eggplant rollatini rolls are sure to become a family favorite! Eggplant is super healthy for you too! You can also make these as zucchini roll ups instead of using eggplant.
From recipemash.com
From recipemash.com
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BAKED EGGPLANT ROLLATINI – A SIMPLE PALATE
Aug 06, 2021 · Preheat oven to 400F. Salt eggplant on both sides and let sit to “sweat” for 10 minutes – Pat dry with paper towel and wipe off remaining salt. Lay eggplant on a lightly greased pan and bake for 10 minutes. Remove and let cool. Mix in a bowl ricotta cheese, parmesan, egg, salt & pepper, minced garlic, and fresh basil.
From asimplepalate.com
From asimplepalate.com
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EGGPLANT ROLLATINI RECIPE | BON APPÉTIT
Aug 31, 2002 · Mix mozzarella cheese, ricotta cheese, basil, and 1 cup Parmesan cheese in medium bowl. Season filling with salt and pepper. Divide filling among eggplant slices (about 3 tablespoons per slice ...
From bonappetit.com
From bonappetit.com
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EGGPLANT ROLLATINI RECIPE (WITHOUT THE BREADCRUMBS) - DR. AXE
Jun 20, 2017 · Bake for 12–15 minutes, remove and allow to cool. Reduce heat to 400 F. In a medium bowl, mix the eggs, goat cheese, spinach, oregano, parsley, basil, 1 cup pecorino romano, ½ cup raw sheep cheese, salt and pepper, mixing until well combined. In a 9x13 baking dish, add ¾ cup marinara. Place ¼ cup cheese mixture onto one end of the sliced ...
From draxe.com
From draxe.com
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EGGPLANT ROLLATINI WITH ANCHOVY BREADCRUMBS RECIPE | BOBBY ...
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 ...
From foodnetwork.com
From foodnetwork.com
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