Best 2 Eggplant Aubergine Rollatini Recipes

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Eggplant, with its tender meat and mild flavor, is a versatile vegetable that can be cooked in various ways to be part of almost any cuisine. For those who are health-conscious, eggplant is a low-calorie food with essential nutrients, vitamins, and minerals. If you are looking for a delicious and nutritious way to add a vegetable to your meal, consider eggplant rollatini, a classic Italian dish of eggplant slices rolled around a flavorful filling. Eggplant rollatini can be prepared in many ways, but some common filling ingredients include ricotta cheese, mozzarella cheese, and parmigiana cheese, as well as other vegetables and herbs. This article will guide you through some of the best recipes for eggplant rollatini, from classic to modern interpretations, to help you create a delicious and visually appealing dish that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

EGGPLANT (AUBERGINE) ROLLATINI



Eggplant (Aubergine) Rollatini image

These delish rich oven fried eggplant is filled with yummy cheese and fresh herbs topped with your favorite sauce or store bought for ease.If you opt for the roasted garlic go for the whole bulb it's sweetness is very good in this.

Provided by Rita1652

Categories     One Dish Meal

Time 31m

Yield 5-7 serving(s)

Number Of Ingredients 13

18 ounces whole milk ricotta cheese
olive oil, to coat pans
2 large eggplants, peeled
6 eggs
salt & freshly ground black pepper
all-purpose flour, for dredging
2 -3 cups seasoned bread crumbs
2 -3 garlic cloves, finely chopped if you have time try a whole bulb of roasted garlic
3/4 cup grated romano cheese or 3/4 cup parmesan cheese
1/4 cup chopped fresh basil
1/8 cup chopped fresh parsley
4 cups jarred tomato sauce
1 lb shredded mozzarella cheese

Steps:

  • Spoon the ricotta into a fine strainer placed over a bowl in the refrigerator for several hours. Discard the excess liquid. Preheat the oven to 350 degrees F.
  • Spread thin coating of olive oil on 3-4 baking or cookie sheet pans, or reuse the same pan several times.
  • Put the flat end of the eggplant down onto the cutting board. Slice the eggplants lengthwise into 1/4-inch thick slices, to make about 15 slices. Beat 4 of the eggs. Add salt and pepper to season eggs. Coat each eggplant slice with flour, then dip into the beaten eggs, drain any excess egg mixture, then coat with bread crumbs and lay flat on baking sheet.
  • Bake until golden brown, about 15 minutes.
  • You may have to bake them in batches. Remove from the oven and cool to room temperature.
  • Combine ricotta, remaining egg, garlic, basil, parsley, 3/4 of the mozzeralla cheese and 1/2 cup of the grated Romano or Parmesan in a bowl. Mix well. Add salt and pepper, to taste.
  • Spoon 1 cup of tomato sauce onto the bottom of a small baking dish. Spoon 1 to 2 tablespoons of filling onto the wide end of each piece of eggplant. Then, roll up each piece and place into the baking dish.
  • Top with remaining tomato sauce, mozzarella, and grated Parmesan. Cover with foil and bake for 45 minutes, until the tomato sauce is bubbling and the filling is hot. Let them rest for 15 minutes before serving.

LOW FAT EGGPLANT (AUBERGINE) ROLLATINI



Low Fat Eggplant (Aubergine) Rollatini image

This is a low fat version of a high fat classic. When selecting your eggplant for this recipe, chose long eggplants to accomodate the rolling. Simple & delicious. Also, for those of you who enjoy OMAC, this recipe can be added to your list. It was inspired by a recipe I wrote down from a PBS cooking show, that I altered a bit.

Provided by BonnieZ

Categories     One Dish Meal

Time 1h30m

Yield 16 rolls, 6-8 serving(s)

Number Of Ingredients 22

2 large globe eggplants
1 cup plain fat-free yogurt
2 cups seasoned bread crumbs or 2 cups panko breadcrumbs
1/4 teaspoon fresh ground black pepper
2 teaspoons oregano
2 teaspoons mrs. dash original seasoning
1 (15 ounce) carton fat-free ricotta cheese
1/2 cup fat free mozzarella cheese
2 tablespoons parmesan cheese
1/8 teaspoon fresh ground black pepper
1/4 cup chopped fresh parsley
1 (28 ounce) can crushed tomatoes
1 cup water
1/2 cup red wine
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon red pepper flakes
1/2 teaspoon granulated sugar
1/2 teaspoon fennel seed, crushed
1/2 cup reduced-fat mozzarella cheese
2 tablespoons grated parmesan cheese

Steps:

  • First make the sauce, in a large deep saute pan, over medium heat add the crushed tomatoes, water& red wine.
  • Bring to a boil and then add the garlic, oregano, basil, red pepper flakes, sugar& fennel seeds, then reduce the temperature to a simmer.
  • Simmer covered for 30-40 minutes until the sauce is reduced and thickened.
  • Meanwhile, make the filling by combining in a medium bowl the ricotta, 1/2 cup fat free mozzarella, the parmesan, 1/8 tsp of black pepper& the parsley, stirring well to combine, then set aside.
  • Slice each eggplant into*thinly* (1/8-1/4 inch thick) slices lengthwise.
  • Try to achieve about 8 thin slices per eggplant, discarding the first and last slice.
  • In a shallow pie plate, combine the breadcrumbs (or panko) and the 1/4 tsp pepper, oregano and Mrs Dash, then set aside.
  • Brush both sides of each eggplant slice with the yogurt, then dredge in the breadcrumb mixture.
  • Place on a baking sheet sprayed with cooking spray and broil for 2 minutes, then turn over and broil the other side an additional 2 minutes, then set aside to cool.
  • You will most likely need 3 baking sheets in total, and you want to broil each sheet seperately to ensure even browning of the eggplant.
  • Once the eggplant slices are cool, place a tablespoon of the ricotta mixture on one end of each slice and roll up to cover the filling.
  • In a 13x9 pan, spoon enough sauce to coat the bottom of the pan.
  • Layer the eggplant rolls seam side down over the sauce.
  • Ladle the remaining sauce over the eggplant rolls and top with 1/2 cup of reduce fat, part skim mozzarella cheese and 2 tbsp of parmesan.
  • Bake in a 350F oven for 30-45 minutes.
  • For OMAC, make the sauce, then freeze it, then proceed with step# 5 and through step 11.
  • Once you have made the rolls freeze them individually on a baking sheet.
  • Once frozen remove from the baking sheet and store in freezer bags.
  • When ready to proceed with the recipe, thaw the sauce, but DONOT thaw the rolls.
  • Place the frozen rolls over the sauce as is in step 12, add the topping, then bake at 350 for 1 hour.

Tips:

  • Choose the right eggplant: Look for eggplants that are firm and have smooth, glossy skin. Avoid eggplants that are bruised or have blemishes.
  • Slice the eggplant thinly: This will help the eggplant cook evenly and prevent it from becoming tough.
  • Salt the eggplant slices: This will help to draw out the moisture from the eggplant and prevent it from becoming bitter.
  • Cook the eggplant slices in batches: This will prevent the eggplant from overcrowding the pan and becoming soggy.
  • Don't overcook the eggplant: The eggplant should be cooked until it is tender but still has a slight bite to it.
  • Use high-quality ingredients: The better the ingredients you use, the better your eggplant rollatini will taste.
  • Be creative with your fillings: You can use a variety of fillings for your eggplant rollatini, such as ricotta cheese, spinach, mushrooms, and sun-dried tomatoes.

Conclusion:

Eggplant rollatini is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is a great way to use up leftover eggplant, and it is also a good source of fiber and vitamins. With a little planning and effort, you can make a delicious and impressive eggplant rollatini that will be enjoyed by everyone at your table.

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