WebPlace 1 1/2 tablespoons of the ricotta on the end of the eggplant. Roll the eggplant over the ricotta and place seam side down …
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WebWash eggplant and slice into ¼" thick slices. Season with salt & pepper. Cook eggplant in 1 tablespoon olive oil in a skillet over …
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WebCombine spinach, ricotta, Mozzarella Cheese, Parmesan Cheese, minced garlic, eggs, salt, and pepper. Spoon one heaping tablespoon of the ricotta mixture onto …
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WebIn a medium bowl, mix the spinach, ricotta, mozzarella, parmesan, basil, egg, garlic, salt and pepper Assemble Preheat the oven …
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Web1 large eggplant 2 tablespoons extra virgin olive oil 15 ounces ricotta cheese 1 ½ cups shredded mozzarella cheese (divided) 2 tablespoons grated pecorino romano …
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Web4 medium-sized eggplants salt olive oil, for brushing 3 cups part skim ricotta cheese 1 cup crumbled feta cheese 1-1/2 cups shredded part-skim mozzarella, divided 1/2 cup grated parmesan, divided 4 cloves …
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WebIn a medium bowl, mix together ricotta cheese, frozen spinach, parmesan cheese, egg, Italian seasoning, salt, and pepper. Assemble eggplant rollatini with spinach. Spoon the ricotta mixture …
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WebStep 2. While eggplant is frying/baking, make filling: In a large bowl, combine 2 cups of fresh ricotta, 3 tablespoons grated Parmesan cheese, 1/2 cup of fresh shredded mozzarella, 1 egg white, salt and pepper, and …
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WebPreheat oven to 400F/200C. Spray a baking sheet with olive oil and set aside. Remove ends of eggplants, slice into thinly slice, lengthwise. Place in single layer onto baking …
Webeggplants, sliced thinly (about 1/4 inch) 1/2 onion, minced 1 zucchini, grated or thinly chopped 2 garlic cloves, minced 1/2 cup shredded part skim mozzarella cheese 1/2 cup part skim ricotta cheese 1/4 cup …
Web1 med to large eggplant; 8 oz ground sausage; 5 cloves of garlic, chopped; 3 cups of spinach, roughly chopped; ½ cup parmesan, grated; ½ cup part skim ricotta
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WebCook the eggplant slices for a few minutes per side, until golden. Remove from heat and place slices on chopping board. Preheat the oven to 400°F (205°C) In a …
WebPlace the eggplant slices on a baking sheet lined with parchment paper and sprinkle with salt and pepper. Bake for 12–15 minutes, remove and allow to cool. Reduce …
WebIn a bowl, add ricotta, parmesan cheese, egg, garlic and basil. Mix completely. In another bowl, combine marinara sauce with tomato sauce. Add a thin …
WebIn a bowl, combine ricotta, mozzarella (½ cup), parmesan, spinach, egg and garlic. Mix well and season to taste. Spread ½ cup tomato sauce on the bottom of a large …
Web1 pound Ricotta Cheese 2 tablespoons Fresh Basil chopped 3 Garlic Cloves peeled, crushed ¼ teaspoon Salt ⅛ teaspoon Black Pepper ½ cup Parmesan shredded …
WebSimply cut the eggplant into thin round slices. Season the eggplant slices with your favorite seasonings. Saute the slices in olive oil until they’re brown, …
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1 Assemble eggplant rollatini with spinach. Spread 1/2 cup marinara over bottom of a large baking dish. Divide the filling... 2 Add topping. Spread the rolls with the rest of the marinara and top with mozzarella cheese. More ...
Directions. 3. Drain eggplant on paper towel if fried. When eggplant has cooled about 10 minutes, begin the rolling process. On each slice, put about 2 tablespoons of ricotta cheese mixture. Spread it on the eggplant. Next, place a slice of ham/prosciutto on top of the cheese, if using, and then roll. Repeat with all eggplant slices.
Start placing the rolled eggplants at the bottom of the pan. When pan is filled, put some sauce on the top of the eggplant. Sprinkle some more grated cheese on top. Finally, cut slices of fresh mozzarella cheese to place on top of each rollatini. Bake in a 400-degree oven for about 20 minutes.
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. Divide remaining ½ cup of tomato sauce over each roll.