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 (175 degrees C). Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one.
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Place the zucchini and eggplant slices on a parchment paper-lined baking tray. Drizzle them with the olive oil, season with salt and pepper, then bake for 20 minutes at …
All cool recipes and cooking guide for Recipes For Eggplant Rollatini are provided here for you to discover and enjoy. Healthy Menu. Is Nesquik Strawberry Milk Healthy Healthy Almond Meal Recipes Healthy Almond Butter Snacks
Eggplant Rollatini (also called Eggplant Involtini) is a classic Italian dish made with thin slices of eggplant rolled around a stuffing of ricotta and spinach; fried or baked and served with tomato sauce and melted mozzarella. This Chicken Rollatini recipe uses thin chicken cutlets rolled around a stuffing of Fontina cheese, Prosciutto, and Sage.
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My first recipe I cooked in that class was eggplant rollatini. This classic eggplant rollatini had angel hair pasta stuffed in the middle. With myself being a health nut, I decided to …
Season with salt, pepper, fresh basil and dried oregano. Rolling, Rolling, Rolling: Place a cooled strip of zucchini on a cutting board. Take a heaping tablespoon of the ricotta mixture and place at one end of the zucchini strip. Tightly roll. Repeat with all of the zucchini strips. Now you have zucchini roll-ups!
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This is a gourmet dish for any night of the week. It's quick and easy. I made my red sauce a day ahead to give it time to season. I used paper thin prosciutto and lots of it on each slice of eggplant. I also used 2 tomato slices rather than one. Other than that, I followed the recipe as written. Delish! By: J Hood
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CUISINE: Italian The best low-carb Eggplant Rollatini, made with thin slices of eggplant filled with a spinach and cheese ricotta filling, topped with marinara and mozzarella cheese. No frying, no breadcrumbs! Ingredients 2 medium Italian eggplants, cut lengthwise into 10 (1/4-inch thick) slices (21 oz total when sliced)
Well, the traditional methods of preparation are time consuming. There are a couple of ways to prepare eggplant rollatini. The first is to flour, bread and fry thin strips of eggplant, roll them in ricotta cheese, cover them in sauce to bake.
Preheat oven to 350°F. Wash eggplant and slice into ¼" thick slices. Season with salt & pepper. 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 a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one. Roll up tightly, and place seam side down in a 9x13 inch baking dish. Pour spaghetti sauce over the rolls, and top with shredded mozzarella cheese.