Best 4 Eggplant Rolls With Spicy Tomato Sauce Recipes

EGGPLANT ROLLS W/ TOMATO SAUCE

Steps:

• Heat 2 tbsp of the oil in a skillet over medium heat; cook onion, mushrooms and garlic until softened, about 5 minutes.
• Add bulgur and sun-dried tomatoes and stir until coated.
• Add stock and bring to a boil then reduce heat and let simmer covered for 20 minutes or until the liquid is absorbed. Transfer to bowl and set aside.
• Preheat skillet to medium heat and add oil.
• Peel 2 inch wide strips of skin from opposite sides of eggplants and discard.
• Cut each eggplant lengthwise into 6 slices about 1/4 inch thick. Brush both sides with oil and sprinkle with salt and pepper. Grill slices in oiled skillet turning once until golden and tender about 10 minutes. Transfer to tray and set aside.
• Preheat oven to 375 degrees.
• Stir goat cheese into bulgur mixture.
• Lay slice of eggplant on work surface and spread with 1/4 cup bulgur mixture starting at narrow end, roll up. Place seam side down on cooking tray and then repeat with remaining eggplant.
• Pour tomato sauce into a 13 x 9 inch baking dish. Place eggplant rolls on top seam side down. Cover dish with aluminum foil and bake for 20 minutes or until sauce is bubbling.
• Garnish with chopped basil.

SPICY EGGPLANT TOMATO SAUCE PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add eggplant; cook 5 min., stirring occasionally. Stir in pasta sauce and crushed pepper; simmer on medium-low heat 5 to 6 min. or until heated through, stirring occasionally. Remove from heat; stir in basil.
• Drain pasta. Serve topped with pasta sauce mixture.

EGGPLANT WITH TOMATO SAUCE

Steps:

• Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes. , Rinse with cold water; drain and dry on paper towels. In a 2-qt. saucepan, heat oil over medium heat Add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. , Season with salt and pepper. Keep warm while preparing eggplant. In a large skillet, heat about 1/4 cup oil; brown eggplant, a quarter at a time, adding more oil as needed. Place on a serving platter one row at a time. Cover with sauce and sprinkle with cheese. Serve warm.

EGGPLANT ROLL-UPS

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.