EGGPLANT ROLLS WITH RICOTTA
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
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.
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Esther Nalubega
[email protected]This recipe is a keeper!
Laura Coulson
[email protected]5 stars!
milly Moo
[email protected]I highly recommend this recipe. It's easy to follow and the results are delicious.
Biruk Mamo
[email protected]These eggplant rolls are a great appetizer or main course. They're also perfect for a buffet or potluck.
Marianela Arroyo
[email protected]I love the versatility of these eggplant rolls. You can stuff them with anything you like. I've tried them with ricotta, mozzarella, and even ground beef. They're always delicious.
Omar Ahmadieh
[email protected]I'm always looking for new and exciting ways to cook eggplant. These eggplant rolls are a great addition to my repertoire. They're easy to make and they're always a hit.
Morgan Lawson
[email protected]These eggplant rolls are a great way to sneak some vegetables into your kids' diet. They're also a fun and easy meal to make together.
Jayden Cotto
[email protected]I love the combination of flavors in these eggplant rolls. The ricotta filling is creamy and flavorful, and the eggplant is cooked to perfection. I will definitely be making this recipe again.
saggadrobid sabid
[email protected]I've never made eggplant rolls before, but this recipe made it so easy. The rolls turned out great and they were a hit at my dinner party.
Samim Hossein
[email protected]I'm a vegetarian and I'm always looking for new and interesting vegetarian recipes. These eggplant rolls fit the bill perfectly. They're delicious, healthy, and easy to make.
BD Dhaliwsl
[email protected]I made these eggplant rolls for my family and they loved them. The recipe was easy to follow and the rolls turned out beautifully. I will definitely be making this recipe again.
Naveed Baba
[email protected]These eggplant rolls are a great way to use up leftover eggplant. They're also a healthy and delicious meal. I like to serve them with a side of roasted vegetables.
Majba Mahid
[email protected]I've made these eggplant rolls several times now and they're always a hit. They're easy to make and they always turn out perfectly. I love the combination of the ricotta filling and the eggplant.
mahdi qajar
[email protected]I'm not a big fan of eggplant, but I decided to give this recipe a try and I was pleasantly surprised. The eggplant rolls were delicious! The ricotta filling was creamy and flavorful, and the eggplant was cooked to perfection.
Fiaz king Fiaz king
[email protected]I made these eggplant rolls for a party last night and they were a hit! Everyone loved them. The recipe was easy to follow and the rolls turned out beautifully.
Starlyn Dupont
[email protected]These eggplant rolls were amazing! The ricotta filling was creamy and flavorful, and the eggplant was cooked to perfection. I will definitely be making this recipe again.