WebCut the eggplant lengthwise into1/4-inch thick slices and place them in a colander. Sprinkle generously with the coarse salt, tossing to expose all slices, and let drain for 1 hour. Rinse the eggplant under cool running water, drain thoroughly and pat dry. Pour ½ cup each of the olive and vegetable oils into a medium skillet over medium-high
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WebPreheat the oven to 400 degrees. For the eggplant rollatini: Trim the stems and ends from the eggplants. Remove strips of peel about 1 inch wide from the eggplants, leaving about half the peel intact. Slice the rounded sides from two opposite sides so that the eggplant sliced will lie flat. Slice the now flattened eggplant a scant 1/2 inch
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WebPreheat oven to 400°F. Season the eggplant with a little more salt and pepper, then arrange on two parchment-lined baking sheets. Cover tightly with foil and bake until eggplant is tender and pliable but NOT fully cooked, about 8 to 10 minutes. Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
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WebPreheat oven to 400 degrees F. Put the chopped spinach in a kitchen towel (or squeeze in a potato ricer) and wring out as much liquid as possible. Break the clumps apart and put in a large bowl. Add the ricotta, ¼ cup of the grated Grana Padano, the grated mozzarella and parsley and stir to combine. Beat 1 of the eggs in a small bowl and stir
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WebSlice the eggplant into 1/4-inch thick pieces. 2. Salt the eggplant on both sides with a small pinch of coarse salt. Let it “sweat” the excess moisture out for 10 minutes – then pat dry with paper towels and wipe off the remaining salt. 3. Lay eggplant on a lightly greased pan and bake for 10 minutes.
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WebRemove from oven and set aside briefly to cool. (Leave the oven on for the rollatini) Meanwhile, prepare the filling. In a bowl, add eggs, ricotta, Mozzarella, grated Parmesan, basil pesto, and fresh parsley. Mix until well-combined. Spread about ¾ cup marinara sauce on the bottom of a 9 ½" x 13" baking dish.
WebIn a medium bowl, mix together the ricotta cheese, (drained) frozen spinach, parmesan cheese, egg, Italian seasoning, salt, and pepper. Assemble the eggplant rollatini with spinach. Spoon the ricotta mixture onto the eggplant sheets (a couple tablespoons in each, depending on the size of your eggplant) and roll up. Add marinara and cheese.
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WebEmmy-winning public television host Lidia Bastianich shares a recipe for her nonna's cheese-stuffed eggplant rollatini from her latest cookbook “Lidia’s From
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WebFry eggplant pieces until golden on both sides (about 2 minutes per side) and place on a wire rack or paper towel lined tray. At this point, preheat the oven to 375f and set a rack to the middle level. Place a 1/4" of marinara sauce into the bottom of a 10 by 15" baking dish.
WebPreheat oven to 375° F. Spread ¼ cup marinara sauce on the bottom of a 9 x 13-inch baking dish. Scoop a heaping 2 tablespoons of filling onto the middle of each eggplant slice and roll it up. Place it seam-side-down in the baking dish. Repeat for all. Spoon up to 1 cup of marinara sauce over the top.
WebPreheat the oven to 425°F and line two large baking sheets with parchment paper. Arrange the eggplant planks on a clean kitchen towel and sprinkle with salt. Set aside for 20 minutes to draw moisture out of the eggplant. Pat the eggplant dry and transfer to …
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WebIn a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just
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WebFold in spinach. Coat a 9-by-13-inch baking dish with cooking spray. Spread 1 1/4 cups marinara in the bottom of the dish. Spoon 2 tablespoons ricotta mixture on 1 end of 1 eggplant slice; roll up and place the roll, seam-side down, in the marinara in the dish. Repeat the process with the remaining eggplant slices and ricotta mixture.
WebIn a large skillet heat a drizzle of olive oil over medium-low heat. Add the spinach and cook, stirring, until it starts to wilt. Put the cooked spinach in a small bowl and set aside to cool. In a medium bowl, add the ricotta, parmesan, egg, 2 tablespoons mozzarella, garlic powder, and salt and pepper to taste.
WebTake an eggplant slice and layer a slice of prosciutto cotto on it. On one end of the eggplant add about 1-1 1/2 tablespoons of the filling. Roll the eggplant slice and place seam side down in the baking dish. Repeat with the rest of the slices. Spoon 1-2 tablespoons of Marinara Sauce (See Recipe HERE) over each Rollatini.
WebDirections. Dip the eggplant slices in egg, then coat with bread crumbs. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant on each side until golden brown. Remove to a paper towel lined plate to drain. Preheat the oven to 350 degrees F …
WebLet stand for 15 to 30 minutes, then rinse the salt off under cold running water and pat slices dry. Preheat oven to 375 degrees F. Brush both sides of eggplant slices with olive oil and place in single layers on 2 baking sheets. Roast for 15 minutes, until tender, turning eggplant slices over halfway through.
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