AWESOME EGGPLANT ROLLATINE RECIPE | ALLRECIPES
This is one of my favorite recipes. Thin sliced eggplant is stuffed with cheese and spinach and topped with marinara sauce. I often use prepared jarred sauce to cut the cook time.
Provided by DEBNJAMES
Categories Fruits and Vegetables Vegetables Eggplant
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a shallow mixing bowl combine 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, Italian seasoning, salt and pepper. In a separate, shallow dish or plate, pour the flour.
- Heat oil in a large, deep skillet. Dredge eggplant slices in flour, then in egg mixture and fry slices 2 or 3 at a time in hot oil. Place fried slices on a paper towel lined plate to drain.
- In a large bowl combine ricotta, 1/2 cup mozzarella, remaining 1 cup Parmesan, remaining 1 tablespoon garlic powder, 1 egg, parsley and spinach; mix well.
- Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish. Place about 2 tablespoons of spinach mixture in the center of each eggplant slice and roll securely; place in prepared pan. Pour remaining pasta sauce over eggplant rolls and top with remaining 1/2 cup mozzarella cheese.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 894.4 calories, CarbohydrateContent 79.6 g, CholesterolContent 276.2 mg, FatContent 41.6 g, FiberContent 15 g, ProteinContent 53.3 g, SaturatedFatContent 18.9 g, SodiumContent 1872 mg, SugarContent 27.6 g
SKINNY EGGPLANT PARMESAN RECIPE: HOW TO MAKE IT
You save a lot of calories when you bake the eggplant patties instead of frying in boil. I like to add some strips of sweet red pepper while sauteing the mushrooms for a pop of color.—Mary Bannister, Albion, New York
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 15 minutes
Prep Time 45 minutes
Cook Time 30 minutes
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place milk in a shallow bowl. In another shallow bowl, combine bread crumbs and 1 teaspoon Italian seasoning. Dip eggplant in milk, then bread crumb mixture. Place on a baking sheet coated with cooking spray. Bake at 350° until tender, 30-40 minutes., Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in basil and remaining Italian seasoning., Spread 1/2 cup marinara sauce into a 2-qt. baking dish coated with cooking spray. In a small bowl, combine wine and remaining marinara sauce. Layer with half of the eggplant, mushroom mixture, mozzarella cheese, ricotta cheese and 3/4 cup sauce mixture. Repeat layers. Top with remaining sauce; sprinkle with Parmesan cheese., Bake, uncovered, at 350° until heated through and cheese is melted, 30-35 minutes. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 342 calories, FatContent 11g fat (6g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 560mg sodium, CarbohydrateContent 42g carbohydrate (21g sugars, FiberContent 10g fiber), ProteinContent 20g protein. Diabetic Exchanges 2 lean meat
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BEST EGGPLANT PARMESAN RECIPE | BON APPÉTIT
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Reviews 4.6
- Remove from oven and arrange fresh mozzarella over eggplant. Increase oven temperature to 425° and bake, uncovered, until cheese is bubbling and browned in spots, 15–20 minutes longer. Let rest 30 minutes. Top with basil leaves just before slicing. Do Ahead: Eggplant Parmesan can be made 2 days ahead. Let cool; cover with foil and chill. Reheat in a 350° oven, uncovering halfway through, until bubbling gently at edges.
SKINNY EGGPLANT PARMESAN RECIPE: HOW TO MAKE IT
From tasteofhome.com
Total Time 01 hours 15 minutes
Category Dinner
Cuisine Europe, Italian
Calories 342 calories per serving
- Place milk in a shallow bowl. In another shallow bowl, combine bread crumbs and 1 teaspoon Italian seasoning. Dip eggplant in milk, then bread crumb mixture. Place on a baking sheet coated with cooking spray. Bake at 350° until tender, 30-40 minutes., Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in basil and remaining Italian seasoning., Spread 1/2 cup marinara sauce into a 2-qt. baking dish coated with cooking spray. In a small bowl, combine wine and remaining marinara sauce. Layer with half of the eggplant, mushroom mixture, mozzarella cheese, ricotta cheese and 3/4 cup sauce mixture. Repeat layers. Top with remaining sauce; sprinkle with Parmesan cheese., Bake, uncovered, at 350° until heated through and cheese is melted, 30-35 minutes. Let stand for 10 minutes before cutting.
EASY FRIED EGGPLANT RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.4
Total Time 35 minutes
Category Fruits and Vegetables, Vegetables, Eggplant
Calories 357.1 calories per serving
- Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.
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