Eggplant Rollatini Recipe Without Ricotta

The Best Eggplant Rollatini – A Simple Palate

WebMay 1, 2024 · 3. Lay eggplant on a lightly greased pan and bake for 10 minutes. Remove and let cool. 4. In a small bowl, mix together the …

Rating: 5/5(52)
1. Preheat oven to 400F.
2. Slice and salt eggplant: First, remove the stems from the eggplant. Cut eggplant lengthwise into 1/4-inch thick slices. Salt on both sides and let sit to "sweat" for 10 minutes. Pat dry with paper towel and wipe off remaining salt. Note: this process removes excess moisture from the eggplant and prevents a watery rollatini.
3. Bake eggplant: Lay eggplant on a lightly greased pan and bake for 10 minutes. Remove and let cool. Note: this softens the eggplant so you can easily roll it with the filling.
4. Mix filling together: While eggplant is baking, add to a bowl: ricotta cheese, parmesan, egg, salt & pepper, minced garlic, and fresh basil. Mix together.

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Eggplant Rollatini (Low Carb!) Spend With Pennies

WebNov 7, 2020 · Preheat oven to 350°F. Wash eggplant and slice into ¼" thick slices. Season with salt & pepper. Cook eggplant in 1 tablespoon olive …

1. Preheat oven to 350°F.
2. Wash eggplant and slice into ¼" thick slices. Season with salt & pepper.
3. Cook eggplant in 1 tablespoon olive oil in a skillet over medium heat until lightly browned, about 2 minutes per side.
4. Lay out eggplant and top with prosciutto, tomato slices, sliced mozzarella, and a sprinkle of oregano.

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Easy Eggplant Rollatini Recipe Garlic & Zest

WebAug 28, 2023 · Heat a large griddle pan over medium-high heat. Add the olive oil and turn the pan to coat with the oil. Working in batches, lay the …

1. Preheat the oven to 375°. Spray a small casserole dish with vegetable spray and set aside.
2. Cut the stems and heel of the egg plant, then slice the eggplant into 1/2" thick slices from root to tip. Place the slices on a wire rack sitting on a sheet pan. Sprinkle with kosher salt and let sit for 15 minutes. Flip the eggplant and sprinkle the other side with salt and sit for another 15 minutes. Rinse the salt off the eggplant then dry thoroughly with paper towels.
3. Heat a large griddle pan over medium high heat. Add the olive oil and turn the pan to coat with the oil. Working in batches, lay the eggplant onto the hot grill pan and cook on one side for 4-5 minutes until tender and grill marks appear. Flip the eggplant and continue to cook for an additional 4-5 minutes. Transfer to the wire rack to cool while you cook the remaining eggplant.
4. While the eggplant is resting with the salt (step 2) make the filling. In a medium bowl, combine the cottage cheese, 1/2 cup mozzarella, 1/4 cup grana padana, the egg, salt and pepper. Stir to combine. Add the fresh herbs and lemon zest, stirring until herbs are evenly distributed in the filling.

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