EGGPLANT ROLLS WITH RICOTTA
Delicious and pretty. An old Gourmet recipe. Depending on the availability of the ingredients, this dish has the potential to be ultraquick, low cal and even vegetarian. In Italy the besciamella (cream sauce) is such a common ingredient that it is available in cartons ready-made and low cal (by Parmalat). Low fat ricotta is available. Precooked spinach is available in the deli department. And I use leftover meatloaf for the ground beef and onions. It is wonderful using SaraFish's recipe #33921. The only thing that takes a bit of time and calories is the preparation of the eggplant, but that may be available for you pregrilled in the deli section. You may have vegetable spray, too, which we don't have here. I made this the other day to great reviews, and the stuffing and assembly took barely five minutes!
Provided by MariaLuisa
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Cut the eggplant, trimmed and peeled, lengthwise into 1/4-inch slices, arrange in a colander, sprinkle with salt, and let them drain for about an hour to eliminate the bitter juices. Rinse and pat dry.
- Preheat the oven to 375°F.
- For the besciamella, melt 1/4 cup butter over moderate heat, stir in the flour, and cook the roux over low heat, stirring, for three minutes. Remove the pan from the heat, add the hot milk in a stream and whisk until the mixture is thick and smooth. Add the optional 1/2 bay leaf and salt and pepper to taste. Simmer to thicken to coat a spoon, 5-10 minutes, and discard the bay leaf.
- For the stuffing, cook the onion in a small skillet in a bit of butter until softened, add the ground beef, breaking it up with a spoon, and cook until it is no longer pink. Stir in the ricotta, spinach, 1/3 cup parmesan cheese, nutmeg and salt and pepper to taste. Add a bit of cream to reach the desired consistency -- I've not needed it.
- For the assembly and final cooking, heat some of the vegetable oil in a large skillet over moderately high heat, add the eggplant slices in batches, and cook until softened and golden, about 2 minutes per side. Transfer to paper towels to drain. When cool enough to handle, put about 2 tablespoons of the stuffing on the narrow end of each eggplant slice, roll up and arrange seam-side down in a greased baking dish large enough to hold all the rolls in a single layer. Nap the rolls with the besciamella, sprinkle with 3 tablespoons parmesan cheese and bake in the upper third of the preheated oven for 15 minutes, or until browned and lightly bubbling. Sprinkle the rolls with the minced fresh parsley.
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Arpon Thulung
[email protected]I'm not sure what I did wrong, but my eggplant rolls didn't turn out very well. The eggplant was tough and the filling was bland.
Janiwazir boy
[email protected]These eggplant rolls are a bit messy to eat, but they're so worth it. The flavors are amazing.
Niccie Hill
[email protected]I love the combination of flavors in these eggplant rolls. The eggplant is tender, the ricotta filling is creamy, and the sauce is tangy and flavorful.
Vella Bella
[email protected]These eggplant rolls are perfect for summer when eggplants are in season. They're a great way to use up all those extra eggplants.
Ransing Limbu
[email protected]I'm always looking for new ways to cook eggplant and this recipe is definitely a keeper. The rolls are so flavorful and satisfying.
Miroo Janiii
[email protected]These eggplant rolls are a great appetizer or main course. I've served them at parties and potlucks and they're always a hit.
Jess Wray
[email protected]I love how versatile this recipe is. I've used different types of cheese and vegetables in the filling and it's always turned out great.
lilysloum
[email protected]These eggplant rolls are a bit time-consuming to make, but they're worth the effort. They're so delicious and impressive.
Ashmita Lama
[email protected]I'm not a huge fan of eggplant, but these rolls were really good. The filling was very flavorful and the eggplant was cooked perfectly.
Shreya Shrestha
[email protected]I made these for my vegetarian friends and they loved them. They said it was the best eggplant dish they'd ever had.
Mähmūď Sami
[email protected]I followed the recipe exactly and the eggplant rolls came out perfect. I highly recommend this recipe!
Nonzukiso Lingani
[email protected]These were so good! I used fresh basil from my garden and it really made the dish.
Jayden Salinas
[email protected]I've made these eggplant rolls several times now and they're always a crowd pleaser. The ricotta filling is so creamy and delicious.
coltisgreat
[email protected]These eggplant rolls are a great way to sneak some extra vegetables into my diet. My kids loved them!
Mduduzi Theo
[email protected]I love how easy these eggplant rolls are to make. They're perfect for a weeknight meal when I don't have a lot of time to cook.
Joseph Gyimah
[email protected]These eggplant rolls were a hit at my dinner party! They were so delicious and flavorful, and my friends couldn't get enough of them. I will definitely be making them again soon.