Best 2 Eggplant Aubergine Rollatini Recipes

EGGPLANT (AUBERGINE) ROLLATINI

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

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.