35 CLASSIC ITALIAN RECIPES – THE KITCHEN COMMUNITY
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Number Of Ingredients 26
EGGPLANT ROLL-UPS RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 01 hours 10 minutes
Prep Time 50 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 24
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 let 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., For sauce, finely chop leftover eggplant pieces 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, tomato 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 1 rounded tablespoon of filling on the wide end of each eggplant slice; carefully roll up. Place roll-ups in baking dish 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, FatContent 10g fat (3g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 652mg sodium, CarbohydrateContent 28g carbohydrate (14g sugars, FiberContent 8g fiber), ProteinContent 12g protein. Diabetic Exchanges 2 starch
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35 CLASSIC ITALIAN RECIPES – THE KITCHEN COMMUNITY
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
From thekitchencommunity.org
Reviews 5
From thekitchencommunity.org
Reviews 5
See details
EGGPLANT ROLL-UPS RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
From tasteofhome.com
Reviews 1.5
Total Time 01 hours 10 minutes
Category Dinner
Cuisine Europe, Italian
Calories 257 calories per serving
From tasteofhome.com
Reviews 1.5
Total Time 01 hours 10 minutes
Category Dinner
Cuisine Europe, Italian
Calories 257 calories per serving
- 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 let 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., For sauce, finely chop leftover eggplant pieces 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, tomato 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 1 rounded tablespoon of filling on the wide end of each eggplant slice; carefully roll up. Place roll-ups in baking dish 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.
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