Best Cheesy Eggplant Rollatini Recipes

CHEESY EGGPLANT ROLLATINI

Cheesy Eggplant Rollatini image

Awesome recipe to impress that vegetarian friend or to simply enjoy yourself.

Provided by Greg Feldman

Categories Fruits and Vegetables Vegetables Eggplant

Time 1h56m

Yield 4

Number Of Ingredients 11

Ingredients

kosher salt to taste
2 eggplants, cut lengthwise into 1/4-inch slices
1 pinch ground black pepper
4 cups fresh spinach
½ onion, chopped
1 clove garlic, minced, or more to taste
1 teaspoon Italian seasoning, or to taste
1 cup grated Parmigiano-Reggiano cheese
½ cup ricotta cheese
1 ½ cups marinara sauce
1 cup shredded mozzarella cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Sprinkle kosher salt over eggplant slices. Let excess moisture drain from eggplant, 10 to 15 minutes. Pat dry with paper towels and transfer to baking sheet.
Bake in the preheated oven until softened, 8 to 10 minutes. Remove from oven and sprinkle with black pepper.
Combine spinach, onion, and garlic in a saucepan over medium-low heat; cook and stir until spinach is wilted, 3 to 5 minutes. Season with Italian seasoning.
Mix Parmigiano-Reggiano cheese and ricotta cheese together in a bowl. Stir in spinach mixture until well-combined.
Spread 2 spoonfuls of spinach mixture evenly over each eggplant slice. Roll up eggplant.
Spread 1/4 cup marinara sauce in the bottom of a 9x13-inch baking dish. Arrange eggplant rolls seam-side down in the dish. Pour remaining marinara sauce over rolls. Cover with mozzarella cheese.
Bake in the preheated oven until bubbly and golden, about 1 hour. Cool for 5 to 10 minutes before serving.

Nutrition Facts : Calories 368.9 calories, Carbohydrate 36.1 g, Cholesterol 47.1 mg, Fat 15.9 g, Fiber 13.1 g, Protein 23.8 g, SaturatedFat 8.6 g, Sodium 1034.1 mg, Sugar 16.6 g

AWESOME EGGPLANT ROLLATINE

Awesome Eggplant Rollatine image

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

Time 1h5m

Yield 4

Number Of Ingredients 13

Ingredients

4 eggs, lightly beaten
2 tablespoons garlic powder, divided
2 cups grated Parmesan cheese, divided
1 tablespoon Italian seasoning
salt and pepper to taste
1 cup all-purpose flour
1 cup vegetable oil for frying
2 large eggplant, peeled and sliced
1 (15 ounce) container ricotta cheese
1 cup shredded mozzarella cheese, divided
1 tablespoon dried parsley
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (28 ounce) jar tomato pasta sauce, divided

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, Carbohydrate 79.6 g, Cholesterol 276.2 mg, Fat 41.6 g, Fiber 15 g, Protein 53.3 g, SaturatedFat 18.9 g, Sodium 1872 mg, Sugar 27.6 g

EGGPLANT ROLLATINI

Eggplant Rollatini image

Bundles of lightly fried eggplant slices are filled with ricotta and smothered in tomato sauce for a bubbly, cheesy Eggplant Rollatini.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Number Of Ingredients 8

Ingredients

2 whole eggplants, peeled and sliced lengthwise, about 1/4 inch thick, to get about 12 slices
2 cups fresh ricotta cheese
1- to 1 1/2- pound piece of fresh mozzarella (1/2 cup to be shredded, the rest will be sliced)
3 tablespoons Parmesan cheese (plus extra for sprinkling)
1/2 pound sliced prosciutto or ham (optional)
1 egg white
2-3 cups prepared tomato sauce, homemade or store-bought
1 loaf Italian bread, for serving

Steps:

In a large skillet, fry eggplant slices in olive oil until eggplant is flexible for rolling, about 3 minutes per side. (Eggplant can also be roasted in the oven: Brush slices with olive oil and place on a baking sheet. Roast in 400-degree oven for 20 minutes, flipping eggplant halfway through cooking.)
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.
Drain eggplant on paper towel if fried. When eggplant has cooled about 10 minutes, begin the rolling process. On each slice, put about 2 tablespoons of ricotta cheese mixture. Spread it on the eggplant. Next, place a slice of ham/prosciutto on top of the cheese, if using, and then roll. Repeat with all eggplant slices.
Coat the bottom of a deep baking dish with tomato sauce. Start placing the rolled eggplants at the bottom of the pan. When pan is filled, put some sauce on the top of the eggplant. Sprinkle some more grated cheese on top. Finally, cut slices of fresh mozzarella cheese to place on top of each rollatini.
Bake in a 400-degree oven for about 20 minutes. (If the eggplant was baked, 30 minutes is better.) The cheese should be melted and a little bubbling should be going on. Serve.