Best 4 Eggplant Roll Ups Recipes

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Eggplant roll-ups, a delightful and versatile dish, offer a symphony of flavors and textures that will tantalize your taste buds. From the tender and juicy filling to the crispy and golden-brown exterior, this culinary masterpiece is sure to become a favorite in your kitchen. Whether you prefer a classic Italian recipe or a contemporary fusion twist, the options are endless. With fresh ingredients, a sprinkle of creativity, and a touch of patience, you can create eggplant roll-ups that will impress your family and friends.

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

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

CHRISTINA'S CHICKEN PARMESAN EGGPLANT ASPARAGUS ROLL-UPS



Christina's Chicken Parmesan Eggplant Asparagus Roll-Ups image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 17

1/4 cup olive oil
1/2 cup diced eggplant
3 eggs
1/2 cup ricotta
6 spears canned asparagus, finely chopped
1/2 cup grated mozzarella
1/4 cup, plus 2 tablespoons grated Parmesan
1 tablespoon dried oregano
1 teaspoon salt, plus more for seasoning chicken
1 teaspoon freshly ground pepper, plus more for seasoning chicken
4 boneless, skinless chicken breast halves
1 1/2 cups all-purpose flour
1 1/2 cups Italian-style seasoned bread crumbs
4 tablespoons unsalted butter
2 tablespoons vegetable shortening
2/3 cup prepared tomato sauce
1/2 cup diced tomatoes

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat olive oil in a medium skillet over medium-heat. Add eggplant and saute until tender, about 5 minutes. Drain and set aside.
  • In a mixing bowl, whisk 1 egg with the ricotta. Stir in the reserved eggplant, asparagus, 1/4 cup of the mozzarella, 1/4 cup Parmesan, oregano, salt, and pepper. Set aside.
  • Put the chicken breasts in a large plastic bag and pound until very thin and of even thickness. Remove chicken from bag and season with salt and pepper. Spoon a generous dollop of the cheese mixture near the bottom edge of 1 piece of chicken and roll it into a cylinder, around the filling, like a jelly roll. Repeat with remaining chicken.
  • Beat the remaining eggs in a shallow bowl and put the flour and bread crumbs on separate plates. In a large skillet, melt the butter and shortening. Dredge the chicken rolls-ups in the flour, dip in the beaten eggs, and then coat them with bread crumbs. Place the rolls-ups in the skillet and cook until golden brown on both sides, about 10 minutes.
  • Spread the tomato sauce in a shallow baking dish and place the roll-ups over the sauce. Sprinkle with the remaining mozzarella and Parmesan. Bake for 30 minutes.
  • Divide the roll-ups among 4 plates, spooning some sauce over the top. Sprinkle with diced tomato and serve immediately.

EGGPLANT AND HALLOUMI ROLL-UPS



Eggplant and Halloumi Roll-Ups image

Baked slices of eggplant filled with a tangy halloumi cheese mixture are a great appetizer or side dish, even for people who normally don't enjoy eggplant. If you can't find Halloumi cheese, feta may be used instead.

Provided by Kristin

Categories     Appetizers and Snacks

Time 25m

Yield 8

Number Of Ingredients 7

1 eggplant, cut into 1/4-inch thick slices
salt and pepper to taste
1 cup grated halloumi cheese
2 tablespoons lemon juice
1 teaspoon lemon zest
2 teaspoons chopped fresh mint
1 pinch cayenne pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Season the eggplant slices with salt and pepper on both sides. Arrange onto the prepared baking sheet so the slices do not overlap. Bake in the preheated oven until the eggplant has softened and become slightly dry, about 10 minutes.
  • While the eggplant is baking, combine the halloumi, lemon juice, lemon zest, mint, and cayenne pepper in a bowl until evenly blended; set aside until the eggplant has cooked. Place a dollop of the cheese mixture onto the narrow end of each eggplant slice. Roll the slices up into cylinders and serve.

Nutrition Facts : Calories 45.3 calories, Carbohydrate 0.7 g, Cholesterol 10.6 mg, Fat 3.5 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 155.4 mg, Sugar 0.1 g

SPICY CHICKEN & EGGPLANT ROLL UPS



Spicy Chicken & Eggplant Roll Ups image

Eggplant is one of the many tropical vegetables we eat back in our tropical island of Saipan. I've always liked this vegetable and looking for other ways to cook it. I found out that eggplants may be substituted for lasagna noodles and therefore I've made this into a roll up bake. I found out that eggplant and cheese and...

Provided by Connie "Kiyu" Guerrero

Categories     Other Main Dishes

Time 35m

Number Of Ingredients 8

1 jar(s) 24oz. spaghetti sauce
1 tsp italian seasoning
1 tsp crushed red pepper
3 c shredded cooked chicken
2 c shredded mozzarella cheese (divided)
1/2 c grated parmesan cheese
2 large eggs
20 slice eggplant (1/4" sliced lenthwise)

Steps:

  • 1. Heat oven to 375 degrees F.
  • 2. MIX first 3 ingredients; combine 1/2 cup with chicken, 1 cup mozzarella, Parmesan and eggs. Spread 1/4 cup onto each eggplant slice; roll up.
  • 3. POUR 1/2 cup of the remaining sauce into 13x9-inch baking dish; top with lasagna rolls, seam-sides down. Cover with remaining sauce and mozzarella
  • 4. Bake for 25 minutes or until cheese melts and lightly golden.
  • 5. TIP FOR FREEZING: Prepare as directed above for freezing. Cover tightly with foil and freeze. When ready to serve, heat oven to 375 degrees F. Bake 1 hour or until heated through. (No need to thaw before baking.)

Tips:

  • Choose the right eggplant: Look for eggplants that are firm and have smooth, unblemished skin. Avoid eggplants that are soft or have bruises or cuts.
  • 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 any excess moisture and prevent the eggplant from becoming soggy.
  • Cook the eggplant slices until they are tender: You can do this in a pan, on a grill, or in the oven. Just be sure not to overcook them, or they will become tough.
  • Use a variety of fillings: There are endless possibilities when it comes to filling eggplant roll-ups. Some popular options include ricotta cheese, spinach, sun-dried tomatoes, and pesto.
  • Be creative with your presentation: Eggplant roll-ups can be served as an appetizer, main course, or side dish. You can also use them to create a variety of different dishes, such as casseroles, salads, and sandwiches.

Conclusion:

Eggplant roll-ups are a delicious and versatile dish that can be enjoyed by people of all ages. They are also a great way to get your daily dose of vegetables. With so many different ways to make them, you're sure to find an eggplant roll-up recipe that you love.

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