Best 11 Baked Eggplant And Ricotta Rolls Recipes

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**Baked Eggplant and Ricotta Rolls: A Culinary Journey of Mediterranean Flavors**

Embark on a delightful culinary adventure with our exquisite baked eggplant and ricotta rolls, a symphony of flavors that pays homage to the vibrant Mediterranean cuisine. These delectable rolls, bursting with the essence of sun-kissed eggplants, creamy ricotta cheese, and a medley of aromatic herbs, promise an unforgettable taste experience. Each bite transports you to the heart of the Mediterranean, where the fragrance of fresh herbs mingles with the warmth of roasted vegetables, creating a harmonious balance of textures and flavors.

**The Culinary Symphony:**

1. **Eggplant and Ricotta Rolls:** Dive into the classic combination of tender roasted eggplant slices, enveloped in a velvety ricotta filling, delicately seasoned with garlic, parsley, and a hint of nutmeg. These rolls are a symphony of flavors, where the smokiness of the eggplant perfectly complements the richness of the ricotta, making them a delightful appetizer or main course.

2. **Eggplant Parmesan Rolls:** Elevate the classic eggplant parmesan to new heights with our inventive rolls. Layers of roasted eggplant, juicy tomato sauce, melted mozzarella cheese, and a sprinkling of Parmesan cheese come together in a harmonious blend of flavors. Each bite offers a delightful burst of tangy tomato, gooey cheese, and the subtle smokiness of the eggplant, making these rolls a sure crowd-pleaser.

3. **Spinach and Feta Eggplant Rolls:** Experience a delightful fusion of flavors with our spinach and feta eggplant rolls. Tender eggplant slices are filled with a vibrant combination of sautéed spinach, crumbled feta cheese, and a hint of lemon zest, creating a refreshing and flavorful twist on traditional eggplant rolls. These rolls are a perfect balance of tangy feta, earthy spinach, and the smoky sweetness of roasted eggplant.

4. **Zucchini and Goat Cheese Rolls:** Embark on a culinary journey with our zucchini and goat cheese rolls, a delectable combination of roasted zucchini slices, creamy goat cheese, and a drizzle of honey. These rolls offer a delightful contrast between the sweetness of the zucchini, the tanginess of the goat cheese, and the subtle sweetness of the honey. Each bite is a celebration of fresh, seasonal ingredients, making these rolls a perfect addition to your summer menu.

Let's cook with our recipes!

EGGPLANT ROLLATINI WITH SPINACH & RICOTTA



Eggplant Rollatini with Spinach & Ricotta image

These Eggplant Rollatini are stuffed with spinach and ricotta for a lighter and absolutely delicious dinner, they can also be prepped in advance to make weeknight meals even easier and tastier!

Provided by Emily Kemp

Categories     Main Course

Time 1h20m

Number Of Ingredients 12

2 eggplants ((aubergine))
15 oz (400g) canned chopped tomatoes
1 shallot
2 cloves garlic
1/2 tbsp tomato paste
1/2 tsp oregano
1 pinch nutmeg
8.5 oz (250g) Ricotta
8.5 oz (1 1/8 cup/240g) spinach
1 ball mozzarella
1 tbsp parmesan
salt and pepper (to season)

Steps:

  • Preheat the oven to 180°C/350F/. Cut the tops off the eggplant/aubergine then cut into slices around 1cm / 1/4 inch thick. Place on a lined baking tray, brush with a little olive oil (2 tbsp) and bake for 20 minutes until tender. Set aside to cool.
  • Meanwhile add half tbsp of olive oil to a frying pan and add the spinach, stir so it doesn't burn until completely wilted. Remove from the pan and let cool.
  • To make the tomato sauce, add a tbsp of olive oil to the frying pan. Add the finely chopped shallot and garlic to the pan.
  • Sauté for 1 minute then add the chopped tomatoes. Rinse out any excess tomato from the can with 1/4 cup (60ml) water and add it to the sauce alongside the tomato paste, oregano and season with salt and pepper. Let the sauce reduce and simmer for 15 minutes.
  • Squeeze out any extra moisture from the wilted spinach then finely chop and add to a large bowl. Add the ricotta, parmesan, nutmeg and a pinch of salt and pepper. Mix everything together until thoroughly combined.
  • To assemble the eggplant roll-ups, add a spoonful of ricotta mixture (about a heaped tbsp) in the centre of a slice of eggplant then roll it up. Repeat with the rest of the eggplant and ricotta mixture.
  • Add 3/4 of the tomato sauce to the bottom of a baking dish. Arrange the eggplant roll-ups in the baking dish then top with the remaining sauce. Top with mozzarella then bake in the oven for 20-25 minutes until the mozzarella is golden and melted and everything is heated right through.

Nutrition Facts : Calories 289 kcal, Carbohydrate 24 g, Protein 18 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 43 mg, Sodium 314 mg, Fiber 10 g, Sugar 12 g, ServingSize 1 serving

EGGPLANT ROLLATINI RECIPE



Eggplant Rollatini Recipe image

All-star, easy eggplant rollatini recipe, made with a lighter cheese filling, basil pesto and fresh parsley.

Provided by Suzy Karadsheh

Categories     Entree or Side Dish

Number Of Ingredients 10

2 eggplants
Salt
Extra virgin olive oil
2 cups Store-bought Marinara sauce
2 eggs (beaten)
1 cup part-skim ricotta cheese
1/2 cup part-skim shredded Mozzarella (more for later)
3 tbsp grated Parmesan
2 tbsp basil pesto (homemade or store-bought, more for later)
1 cup chopped fresh parsley leaves

Steps:

  • Slice eggplants length-wise into 1/4-inch thin slices (it's easier to do this using a mandolin slicer like this one. affiliate link) You should have about 12 slices of similar size (reserve end pieces that are shorter or odd-shaped for another use).
  • Sprinkle eggplant slices with salt and set aside on paper towel for 20 minutes. This will help the eggplant sweat out any bitterness. Pat dry. Rinse with water, then dry again.
  • Heat oven to 375 degrees F.
  • Brush a large baking sheet with extra virgin olive oil. Arrange eggplant slices in one layer on baking sheet. Brush the tops of the eggplant slices with more extra virgin olive oil. Bake in heated oven for 8 minutes or so until soft enough to fold (do not overcook.) 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 3/4 cup marinara sauce on the bottom of a 9 1/2" x 13" baking dish.
  • Spoon about 2 tbsp of the filling onto one end of each eggplant slice, and spread. Starting from the short end, roll up eggplant slices tightly and arranged on prepared baking dish.
  • Top eggplant rollatini with the remainder of the marinara sauce, more basil pesto, and a sprinkle of mozzarella. Bake in heated oven for 30 minutes or until the eggplant rollatini are fully cooked and tender.
  • Remove from oven and let sit for 10 minutes or so before serving.

Nutrition Facts : ServingSize 2 rollatini, Calories 193 kcal, Fat 9.2 g, SaturatedFat 3.5 g, Carbohydrate 17 g, Fiber 6.2 g, Protein 12.9 g

EGGPLANT RICOTTA BAKE



Eggplant Ricotta Bake image

Pinched from Gourmet Girl Cooks

Provided by Lisa Johnson

Time 1h40m

Number Of Ingredients 8

2 large eggplants, sliced lengthwise 3/4" thick, leave skin on
1 lb ricotta cheese
3 eggs
1 c romano cheese, grated, divided
fresh chopped basil
2 c marinara sauce
olive oil to brush on eggplants
salt and pepper to taste

Steps:

  • 1. Preheat oven to 450 F. Brush both sides of the eggplant slices with olive oil, salt and pepper. Roast in oven till tender and golden, about 20-30 minutes (you could also cook eggplant slices on a gas or charcoal grill until tender
  • 2. In a bowl, whisk ricotta, eggs, 1/2 cup of the Romano cheese, fresh basil, salt and pepper.
  • 3. Lower temperature to 375. Brush the bottom and the sides of an 2-1/2 to 3 quart square or oblong casserole dish with oil. Place 1/4 of the roasted eggplant down, spread with marinara, more eggplant, half of the ricotta mixture, repeat everything ending with ricotta on top. Spread remaining 1/2 cup of Romano over top.
  • 4. Bake uncovered at 375 degrees for 25 to 30 minutes. Serve with a side of pasta, if desired.
  • 5. ***Important: Let cool for about 15 minutes so that everything sets and it isn't runny.

STUFFED EGGPLANT PARMESAN ROLLS



Stuffed Eggplant Parmesan Rolls image

Had this for the first time at a take-out pizza and pasta place in southern California. We all loved it so much that we came up with our own version that is just as good as the take-out one. This has become an all-time favorite in our house. Serve with your favorite tomato sauce, cream sauce, or other topping sauce. We serve this over spaghetti noodles, then top with favorite sauce sprinkled with cheese. Or just eat as they are straight from the oven.

Provided by Nikki Wilson

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 8

Number Of Ingredients 10

1 large eggplant, ends trimmed
2 teaspoons sea salt, or as needed
1 cup all-purpose flour
3 eggs, beaten
1 cup dried bread crumbs
vegetable oil for frying, or as needed
2 cups ricotta cheese
½ cup grated Romano cheese
1 tablespoon minced garlic
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.
  • Slice eggplant into 1/4-inch thick slices lengthwise; discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels.
  • Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs.
  • Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes.
  • Mix ricotta cheese, Romano cheese, and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling.
  • Bake rolls in the preheated oven until filling is hot, about 25 minutes.

Nutrition Facts : Calories 315.1 calories, Carbohydrate 30.2 g, Cholesterol 95.2 mg, Fat 14.9 g, Fiber 3.9 g, Protein 15.6 g, SaturatedFat 5.6 g, Sodium 747.1 mg, Sugar 3.2 g

EGGPLANT ROLL-UPS



Eggplant Roll-Ups image

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

Time 1h10m

Yield 6 servings.

Number Of Ingredients 24

2 medium eggplants (about 2-1/2 pounds)
Cooking spray
1/2 teaspoon salt
3 cups fresh spinach leaves
SAUCE:
1 tablespoon olive oil
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes
1 can (15 ounces) tomato puree
3 tablespoons minced fresh basil or 3 teaspoons dried basil
2 teaspoons sugar
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
FILLING:
1 carton (15 ounces) reduced-fat ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/4 teaspoon pepper
Dash ground nutmeg
TOPPING:
1/4 cup grated Parmesan cheese
3 tablespoons panko bread crumbs
Minced fresh parsley, optional

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 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., Finely chop leftover eggplant 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, 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 a rounded tablespoon of filling on the wide end of each eggplant slice; carefully roll up. Place roll-ups 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, Fat 10g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 652mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 8g fiber), Protein 12g protein. Diabetic Exchanges

BAKED EGGPLANT WITH RICOTTA, MOZZARELLA AND ANCHOVY



Baked Eggplant With Ricotta, Mozzarella and Anchovy image

I learned this dish from a Sicilian cook in a small town outside Palermo. She makes it by layering thinly sliced eggplant with fresh curd cheese and caciocavallo (I use fresh ricotta and provolone instead), as well as pecorino and Parmesan cheese - a bit like a lasagna without pasta. It is quite delicious and unusual in that there is no tomato sauce, as there often is in so many Sicilian baked eggplant dishes. The anchovies, melted into the crisp bread-crumb-and-cheese topping, provide a sharp contrast to the sweetness of the eggplant. I like to serve a tomato salad alongside.

Provided by David Tanis

Categories     casseroles, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13

Extra-virgin olive oil
3 or 4 small eggplants (about 2 pounds), peeled and cut into 1/2-inch slices
Salt and pepper
Pinch of crushed red pepper
1 small red onion, thinly sliced
12 ounces fresh ricotta
1/2 pound smoked mozzarella, thinly sliced (or use fresh mozzarella)
2 cups provolone cheese, coarsely grated (about 1/2 pound)
1/2 cup finely grated Parmesan or Grana Padano cheese (about 2 ounces)
1/2 cup finely grated pecorino cheese (about 2 ounces)
12 anchovy fillets
1/4 cup toasted bread crumbs, preferably homemade
1 teaspoon dried oregano, preferably Sicilian

Steps:

  • Heat oven to 375 degrees. Generously oil a 9- by 13-inch baking dish. Season eggplant slices on both sides with salt and pepper. Arrange half the eggplant slices in one layer on bottom of dish, overlapping slices slightly. Drizzle or paint eggplant generously with olive oil. Sprinkle with crushed red pepper to taste and scatter onion slices evenly over surface.
  • With a small spoon, distribute the ricotta in little blobs evenly over surface, then arrange half the smoked mozzarella over the ricotta. Sprinkle with 1 cup grated provolone.
  • Make another layer of overlapping slices with remaining seasoned eggplant. Drizzle or paint eggplant generously with olive oil. Top surface evenly with remaining smoked mozzarella and provolone, then sprinkle with Parmesan and pecorino. Arrange anchovy fillets over top and sprinkle with bread crumbs.
  • Bake uncovered for 45 minutes to 1 hour, until eggplant is quite tender when pierced with a fork and top is crisp and golden. (If top seems to be browning too quickly, tent with foil and reduce heat to 350 degrees.) Remove from oven, dust with oregano and let rest at least 20 minutes before cutting into squares. The dish is best served at room temperature, not piping hot.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 27 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 15 grams, Sodium 908 milligrams, Sugar 5 grams

BAKED EGGPLANT AND RICOTTA ROLLS



Baked Eggplant and Ricotta Rolls image

I saw this on the cover of Good Taste and decided, with eggplants at $2.99/kg, that it had to be dinner! And it didn't disappoint. It's actually quite fun to get a guest or two to help you, they can make the rolls whilst you fix the salad and polenta!

Provided by Chickee

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

olive oil flavored cooking spray
2 medium eggplants
480 g two cups fresh ricotta (don't use the stuff in the tub, go to the deli counter, the other stuff is too runny)
1/2 cup chopped fresh basil
70 g finely grated parmesan cheese
1 (575 g) bottle pasta sauce
85 g coarsely grated mozzarella cheese
cooked polenta, to serve

Steps:

  • Preheat oven to 200 degrees Celsius Spray large baking trays with oil spray to lightly grease, cut eggplants into 16 or so 1cm thick slices lengthways. Arrange eggplant in a single layer, on the repared trays. Lightly spray with olive oil spray. Bake in oven for 10 minutes or until golden.
  • Meanwhile, mix the basil, ricotta, and three quarters of the parmesan in a medium bowl. Taste and season well with pepper.
  • Place 1 tablespoon of the ricotta mixture on one eggplant slice. Roll up firmly to encose fulling. Place the roll, seam side down, in a 30 x 20cm baking dish. Repeat with the remaining ricotta mix and eggplant slices. Pour the sauce evenly over the rolls, sprinkle with the remaining parmesan and the mozzarella. Bake in oven for 10 minutes or until the mozzarella melts. Serve with polenta, if desired.

EGGPLANT ROLLS WITH RICOTTA, WALNUTS AND MINT



Eggplant Rolls with Ricotta, Walnuts and Mint image

Provided by Aarti Sequeira

Categories     appetizer

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

1 large globe eggplant, sliced lengthwise about 1/4-inch thick
Kosher salt
2 tablespoons raw walnut halves and pieces
1 cup part-skim ricotta
1 clove garlic, minced
2 teaspoons minced fresh mint leaves, plus more whole leaves for garnish
1 date or 1 prune, finely chopped
1 lemon, juiced
Extra-virgin olive oil

Steps:

  • Place a cooling rack over a baking sheet. Lay the eggplant slices on the rack, generously salting each slice (about 1/4 teaspoon per slice). Place another baking sheet on top of the eggplant and weigh it down with a few cans. Let them sit 30 minutes. Flip the eggplant slices, sprinkle with more salt, weigh down again and let them sit for another 30 minutes. (This draws out the bitter juices.) Meanwhile, toast the walnuts.
  • Preheat the oven to 350 degrees F. Spread the walnuts on a small baking sheet and pop into the oven until the walnuts give off their nutty aroma and deepen in color, about 5 minutes. When they are cool enough to touch, chop them finely.
  • Make the ricotta filling: Push the ricotta through a sieve into a medium bowl. This gives the cheese a light, airy texture. Add the toasted walnuts, garlic, mint, date, half the lemon juice, a pinch of salt and a swirl of olive oil. Stir together, taste for seasoning and then set aside.
  • Rinse the eggplant slices well and pat them dry. Warm a grill pan over moderately-high heat. Brush the eggplant slices with olive oil on one side; place the oiled-side down on the hot griddle and brush the other side. Cook until browned, about 2 minutes, then flip and cook another 2 minutes.
  • To assemble the rolls, place a couple of tablespoons of filling at one of end of a slice of eggplant. Roll and place on a plate seam-side down. Top the eggplant rolls with the remaining lemon juice, a swirl of extra-virgin olive oil and the reserved mint leaves, torn over the dish. Serve hot or at warm temperature.

EGGPLANT ROLLATINI



Eggplant Rollatini image

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

Time 1h30m

Yield 5 servings.

Number Of Ingredients 31

1 large eggplant
1 tablespoon salt
SAUCE:
1 small onion, chopped
1/4 cup olive oil
2 garlic cloves, minced
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes
1/2 cup chicken broth
1/4 cup tomato paste
2 tablespoons minced fresh parsley
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
FILLING:
1 carton (15 ounces) ricotta cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1 large egg, lightly beaten
1/8 teaspoon pepper
COATING:
3 large eggs, lightly beaten
1 cup seasoned bread crumbs
1 cup grated Parmesan cheese, divided
2 garlic cloves, minced
2 tablespoons minced fresh parsley
Dash each salt and pepper
Oil for frying

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, Fat 48g fat (15g saturated fat), Cholesterol 181mg cholesterol, Sodium 3182mg sodium, Carbohydrate 44g carbohydrate (19g sugars, Fiber 7g fiber), Protein 35g protein.

EGGPLANT RICOTTA BAKE



Eggplant Ricotta Bake image

This eggplant ricotta bake satisfies a craving for simple comfort food.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h10m

Number Of Ingredients 8

2 large eggplants (1 to 1 1/4 pounds each), sliced lengthwise 3/4 inch thick
3 tablespoons olive oil, plus more for baking dish
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta cheese (1 2/3 cups)
3 large eggs
1 cup grated Parmesan cheese
2 tablespoons chopped fresh oregano (or 2 teaspoons dried)
1 jar (16 ounces) store-bought marinara sauce (2 cups)

Steps:

  • Preheat oven to 450 degrees. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes.
  • Meanwhile, in a medium bowl, whisk together ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Brush an 8-inch square baking dish with oil.
  • Lay a fourth of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. Top with another fourth of eggplant; spread with half of ricotta. Repeat layers, ending with ricotta; sprinkle with remaining 1/2 cup Parmesan. Bake until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving.

CHEESY EGGPLANT ROLL-UPS RECIPE BY TASTY



Cheesy Eggplant Roll-Ups Recipe by Tasty image

Here's what you need: eggplants, ricotta cheese, shredded mozzarella cheese, shredded parmesan cheese, fresh basil, egg, salt, pepper, marinara sauce

Provided by Merle O'Neal

Categories     Dinner

Yield 13 servings

Number Of Ingredients 9

2 eggplants
2 cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup shredded parmesan cheese
¼ cup fresh basil, chopped
1 egg
salt
pepper
1 cup marinara sauce

Steps:

  • Preheat oven to 350ºF (175ºC).
  • Slice the ends the eggplants and slice them into ¼ -inch (½ cm) slices and lay them out on a baking sheet covered in parchment paper.
  • Season with a pinch of salt on both sides of the eggplant slices and let them sweat for 20 minutes, then dry them with a paper towel. Once dried; add a pinch of pepper.
  • Bake for 20 minutes, or until soft.
  • Meanwhile, in a medium-size bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese, basil, and egg.
  • Remove eggplant slices from the oven and turn oven to 400ºF (200ºC).
  • Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up, repeating for all slices.
  • In a 11x17-inch (28 x 43cm) baking sheet, pour ½ of the marinara sauce, then add all the roll-ups seam down. Pour remaining ½ of marinara sauce, and top with basil and parmesan.
  • Bake for 25 minutes, or until cheese is melted and golden brown.
  • Enjoy!

Nutrition Facts : Calories 143 calories, Carbohydrate 10 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, Sugar 3 grams

Tips:

  • Choose firm, unblemished eggplants for best results.
  • Slice the eggplants thinly and evenly so they cook evenly.
  • Don't overcrowd the baking sheet when roasting the eggplants. Leave some space between each slice so they can crisp up.
  • Roast the eggplants until they are tender and slightly browned. This will take about 15-20 minutes.
  • While the eggplants are roasting, prepare the ricotta filling. Make sure to use fresh, high-quality ricotta cheese for best flavor.
  • Season the ricotta filling to taste with salt, pepper, and herbs. You can also add other ingredients like grated Parmesan cheese or chopped nuts.
  • Spread a thin layer of ricotta filling on each roasted eggplant slice.
  • Roll up the eggplant slices tightly and place them in a baking dish.
  • Bake the eggplant rolls until they are heated through and the ricotta filling is melted. This will take about 10-15 minutes.
  • Serve the eggplant rolls warm or at room temperature. They can be garnished with fresh herbs or a drizzle of olive oil.

Conclusion:

Baked Eggplant and Ricotta Rolls are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are easy to make and can be customized to your liking. With their smoky eggplant flavor and creamy ricotta filling, these rolls are sure to be a hit with everyone who tries them.

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