1 egg 1 clove garlic germ removed, minced salt and pepper to taste 1 cup tomato passata or marinara Instructions Preheat oven to …
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Bake this low-carb eggplant rollatini that‘s loaded with spinach, ricotta, and Pecorino Romano, baked over a layer of marinara sauce. …
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Assemble eggplant rollatini with spinach. Spoon the ricotta mixture onto the eggplant sheets (a couple tablespoons in each, depending …
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In a medium bowl, mix the spinach, ricotta, mozzarella, parmesan, basil, egg, garlic, salt and pepper Assemble Preheat the oven to 200C/400F …
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Remove ends of eggplants, slice into thinly slice, lengthwise. Place in single layer onto baking sheet. Bake for 10 minutes, remove from oven and let cool. In a bowl, whisk together ricotta, …
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Cook eggplant in 1 tablespoon olive oil in a skillet over medium heat until lightly browned, about 2 minutes per side. Lay out eggplant and top with prosciutto, tomato slices, sliced mozzarella, and a sprinkle of oregano. …
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8 ounce frozen spinach, heated through and squeezed well 1 garlic clove, minced 1 (4 ounce) cup part-skim mozzarella, shredded Details Preparation Step 1 Cut the 2 ends off the eggplants. Cut the eggplants lengthwise, into 1/4-inch …
About 10 minutes before it finishes baking turn the eggplant slices over. Filling Mix all the ingredients in a bowl. Taste and add salt to taste. Assembly Turn oven down to 350F. Spray 1 1/2 quart casserole dish with …
Chop the eggplant lengthwise into planks, about 1/4 inch thick. 2 Sprinkle the thinly sliced eggplant with salt and let sit for 15 minutes. This helps to remove the moisture. Pat dry with a paper towel. 3 Lay the eggplant out on …
1 large eggplant, sliced ¼ inch thick 3 tablespoon extra virgin olive oil 2 cloves garlic, smashed 1 teaspoon oregano </br> <b>for ricotta mixture</b> ½ package of 15 ounce …
2 medium Italian eggplants, cut lengthwise into 10 (1/4-inch thick) slices (21 oz total when sliced) kosher salt and fresh black pepper, to taste. 1 1/2 cups quick marinara sauce. 1 large egg. 1/2 …
Preheat oven to 450 F. While your oven is heating up, cut the ends off of the two eggplants and then slice lengthwise. Place the eggplant slices on a baking sheet lined with …
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Bake in heated oven for 8 minutes or so until soft enough to fold (do not overcook.) Remove from oven and set aside briefly to cool. (Leave the oven on for the rollatini) …
Combine ricotta cheese, roasted red pepper, chopped spinach and egg in a mixing bowl. Working one roll at a time, place a 1-2 tablespoons at the edge of an eggplant …
Line two or three baking trays with parchment paper. Set them aside and preheat the oven to 400°F (220°C). To make the rollatini, trim eggplant ends and discard or compost. …
Cook eggplant in 1 tablespoon olive oil in a skillet over medium heat until lightly browned, about 2 minutes per side. Lay out eggplant and top with prosciutto, tomato slices, sliced mozzarella, and a sprinkle of oregano. Spread 1 cup of tomato sauce on bottom of a baking pan. Roll eggplant up jelly-roll style and place seam side down in the pan.
In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, spinach, garlic, 1/4 tsp salt and 1/8 tsp pepper. Pat eggplant dry with paper towels. Dividing the ricotta-spinach mixture (about 2 generous tablespoons each) evenly and spoon onto one end of each eggplant slice, spreading to cover.
For extra protein, add lean ground turkey or Italian turkey sausage to the filling. If you don’t want to roll and stuff the eggplant, you could lay the slices flat and layer them with the cheese mixture for a low-carb lasagna. Did you make this recipe? Leave a review »
Yes, really! These healthy eggplant roll-ups are so tender you don't even need a knife to cut them, they'll just melt in your mouth. And look at all this gooey mozzarella cheese! Doesn't it look scrumptious? Just the thought of these eggplant rollatini makes me hungry!