Best 4 Ricotta Eggplant Rolls Recipes

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Welcome to the culinary adventure of creating the perfect ricotta eggplant rolls! These delectable bundles of flavorsome ingredients come together to form a symphony of taste and texture. Using fresh eggplants as the base, we'll guide you through the steps of preparing the eggplant slices, creating a creamy and savory ricotta filling, expertly rolling and securing the eggplant rolls, and finally, baking them to perfection. Whether you're a seasoned cook or just starting your culinary journey, this article will provide you with the essential knowledge and tips to create mouthwatering ricotta eggplant rolls that will leave your taste buds craving more. So, grab your aprons, gather your ingredients, and embark on this culinary adventure to unlock the secrets of this classic Italian dish.

Here are our top 4 tried and tested recipes!

BAKED EGGPLANT AND RICOTTA ROLLS



Baked Eggplant and Ricotta Rolls image

I saw this on the cover of Good Taste and decided, with eggplants at $2.99/kg, that it had to be dinner! And it didn't disappoint. It's actually quite fun to get a guest or two to help you, they can make the rolls whilst you fix the salad and polenta!

Provided by Chickee

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

olive oil flavored cooking spray
2 medium eggplants
480 g two cups fresh ricotta (don't use the stuff in the tub, go to the deli counter, the other stuff is too runny)
1/2 cup chopped fresh basil
70 g finely grated parmesan cheese
1 (575 g) bottle pasta sauce
85 g coarsely grated mozzarella cheese
cooked polenta, to serve

Steps:

  • Preheat oven to 200 degrees Celsius Spray large baking trays with oil spray to lightly grease, cut eggplants into 16 or so 1cm thick slices lengthways. Arrange eggplant in a single layer, on the repared trays. Lightly spray with olive oil spray. Bake in oven for 10 minutes or until golden.
  • Meanwhile, mix the basil, ricotta, and three quarters of the parmesan in a medium bowl. Taste and season well with pepper.
  • Place 1 tablespoon of the ricotta mixture on one eggplant slice. Roll up firmly to encose fulling. Place the roll, seam side down, in a 30 x 20cm baking dish. Repeat with the remaining ricotta mix and eggplant slices. Pour the sauce evenly over the rolls, sprinkle with the remaining parmesan and the mozzarella. Bake in oven for 10 minutes or until the mozzarella melts. Serve with polenta, if desired.

EGGPLANT (AUBERGINE) AND RICOTTA ROLLS



Eggplant (Aubergine) and Ricotta Rolls image

Delicious and easy vegetarian recipe. I char-grill fresh sliced eggplant using my George Foreman grill, but you can buy it ready made from the deli. I also find it easier sometimes to omit the thyme leaves and lemon rind and use instead a bottled dried mix of lemon, basil and thyme from the supermarket.

Provided by Ozzzie

Categories     Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 yellow onion, finely chopped
1 (425 g) can chopped tomatoes
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
500 g fresh ricotta cheese
1/4 cup milk
1/4 cup finely chopped chives
2 tablespoons lemon thyme, leaves
1 lemon, rind finely grated
20 slices chargrilled eggplants
salt and pepper

Steps:

  • Preheat oven to 200 degrees celcius and lightly grease a square baking dish.
  • Heat oil in a fry pan over medium heat.
  • Add onion and garlic, cook for about 3 minutes.
  • Add tomatoes, tomato paste, balsamic vinegar and salt and pepper to taste.
  • Bring to the boil then reduce heat and simmer for about 20 minutes or until sauce is thick.
  • Combine, ricotta, milk, chives, thyme and lemon rind (add salt and pepper if required).
  • Spread ricotta mixture evenly over slices of eggplant, then roll up lengthways.
  • Spoon sauce into baking dish and top with eggplant rolls.
  • Cover and bake for approximately 25 minutes or until sauce is bubbling.

EGGPLANT ROLLS WITH RICOTTA



Eggplant Rolls With Ricotta image

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

2 eggplants (1 1/2 pounds each)
salt (about 1 tablespoon)
1/4 cup vegetable oil, approximately
1/4 cup unsalted butter
3 tablespoons flour
1 1/4 cups milk, scalded
1/2 bay leaf (optional)
salt and pepper, to taste
1/4 cup onion, minced
1 tablespoon butter
1/4 lb lean ground beef
1 cup ricotta cheese
1/2 cup spinach, cooked, squeezed and minced
1/3 cup parmesan cheese, freshly grated
2 tablespoons cream (optional)
1/4 teaspoon nutmeg
3 tablespoons parmesan cheese, freshly grated
2 tablespoons fresh parsley, minced

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.

RICOTTA EGGPLANT ROLLS



Ricotta Eggplant Rolls image

This is a great way to use those summer eggplants! These delicious rolls are perfect for parties and holidays. To save time and clean-up, you can probably use a good, jarred tomato sauce instead of the homemade tomato sauce. Milk or half-and-half can be used instead of the whipping cream.

Provided by Fran Weidman

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 8

Number Of Ingredients 18

½ cup vegetable oil, divided
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes in puree
1 (10 ounce) can tomato sauce
2 tablespoons Italian seasoning
1 teaspoon salt
1 teaspoon white sugar
½ teaspoon ground black pepper
2 cups plain dried bread crumbs
1 cup all-purpose flour
2 eggs
¼ cup heavy cream
2 large eggplants, peeled and sliced lengthwise into 1/4 inch slices
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
¾ cup chopped fresh parsley
1 teaspoon fresh parsley, for garnish

Steps:

  • Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add garlic, and cook until fragrant and lightly browned. Pour in the crushed tomatoes and tomato sauce. Season with Italian seasoning, salt, sugar, and pepper. Simmer covered over medium-low heat for 30 minutes, stirring occasionally. Remove from heat and set aside.
  • Preheat the oven to 400 degrees F (200 degrees C). In a large shallow dish, stir together the bread crumbs and flour. In a separate dish, whisk together the eggs and cream with a fork.
  • Heat the remaining olive oil in a large skillet over medium-high heat. Dip each eggplant slice into the egg mixture, then coat with breadcrumbs. Fry each slice until golden brown in the hot oil, turning once. Drain on paper towels.
  • Spread a thin layer of the marinara sauce in the bottom of a 9x13 inch baking dish. In a large bowl, stir together the ricotta cheese, mozzarella cheese, Parmesan cheese and parsley. Spread 2 to 3 tablespoons of the cheese mixture onto one side of each slice of eggplant. Roll up, and place in the baking dish seam side down. Spoon the remaining tomato sauce over the rolls. Cover the baking dish with a lid or aluminum foil.
  • Bake for 30 minutes in the preheated oven. Garnish with additional chopped parsley before serving if desired.

Nutrition Facts : Calories 577.8 calories, Carbohydrate 53.3 g, Cholesterol 96.8 mg, Fat 30.4 g, Fiber 7.4 g, Protein 25.8 g, SaturatedFat 11.3 g, Sodium 1165.7 mg, Sugar 8.1 g

Tips:

  • Choose small to medium-sized eggplants, as they are tender and have fewer seeds.
  • To prevent the eggplant from absorbing too much oil during frying, slice it thinly and pat it dry with paper towels.
  • For a crispier eggplant, fry it in shallow oil over medium-high heat.
  • If you are short on time, you can skip frying the eggplant and bake it in the oven instead.
  • Be careful not to overcook the eggplant, as it will become tough.
  • For a richer flavor, use a combination of ricotta cheese and Parmesan cheese in the filling.
  • Add some chopped fresh herbs, such as basil, oregano, or thyme, to the filling for extra flavor.
  • Serve the ricotta eggplant rolls warm or at room temperature.

Conclusion:

Ricotta eggplant rolls are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are easy to make and can be customized to your own taste preferences. With a few simple tips, you can create a delicious and impressive dish that is sure to please everyone at your table.

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