Eggplant Rolls Recipe

Low Fat Eggplant (Aubergine) Rollatini Recipe Food.com

WEBJul 18, 2012 · Layer the eggplant rolls seam side down over the sauce. Ladle the remaining sauce over the eggplant rolls and top with 1/2 cup of reduce fat, part skim …

Rating: 4/5(1)
1. First make the sauce, in a large deep saute pan, over medium heat add the crushed tomatoes, water& red wine.
2. Bring to a boil and then add the garlic, oregano, basil, red pepper flakes, sugar& fennel seeds, then reduce the temperature to a simmer.
3. Simmer covered for 30-40 minutes until the sauce is reduced and thickened.
4. Meanwhile, make the filling by combining in a medium bowl the ricotta, 1/2 cup fat free mozzarella, the parmesan, 1/8 tsp of black pepper& the parsley, stirring well to combine, then set aside.

Preview

See Also:

Show details

Eggplant Rollatini with Spinach and Ricotta Inside The …

WEBMay 23, 2019 · To make the tomato sauce sauté for the chopped shallot and garlic for 1 minute then add the chopped tomatoes, water, tomato …

Rating: 5/5(6)
1. Preheat the oven to 180°C/350F/. Cut the tops off the eggplant/aubergine then cut into slices around 1cm / 1/4 inch thick. Place on a lined baking tray, brush with a little olive oil (2 tbsp) and bake for 20 minutes until tender. Set aside to cool.
2. Meanwhile add half tbsp of olive oil to a frying pan and add the spinach, stir so it doesn’t burn until completely wilted. Remove from the pan and let cool.
3. To make the tomato sauce, add a tbsp of olive oil to the frying pan. Add the finely chopped shallot and garlic to the pan.
4. Sauté for 1 minute then add the chopped tomatoes. Rinse out any excess tomato from the can with 1/4 cup (60ml) water and add it to the sauce alongside the tomato paste, oregano and season with salt and pepper. Let the sauce reduce and simmer for 15 minutes.

Preview

See Also: Egg RecipesShow details

The Best Eggplant Rollatini – A Simple Palate

WEB4 days ago · 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.

Preview

See Also: Egg RecipesShow details