Serving Size: 2 rollatini Ingredients 2 medium Italian eggplants cut lengthwise into 10 (1/4-inch thick) slices (21 oz total when sliced) kosher …
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Roll eggplant up jelly-roll style and place seam side down in the pan. Divide remaining ½ cup of tomato sauce over each roll. Drizzle with …
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Use a mandoline to slice the eggplant lengthwise into long, thin sheets, 1/4 inch (.64 cm) thick. Choose 12 center slices, totaling about 12 …
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Pat dry with a paper towel. 3. Lay the eggplant out on a baking sheet and spray with cooking spray. Sprinkle lightly with salt and pepper. Bake …
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Bake – Place the eggplant slices on a baking tray and bake for 10 minutes at 200C/400F degrees. Make the Filling In a medium bowl, mix the spinach, ricotta, mozzarella, parmesan, basil, egg, garlic, salt and pepper …
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Using paper towel, pat slices dry. Brush both sides of eggplant slices with olive oil and transfer back to the baking sheets in a single layer. Roast the eggplant slices for about 8 minutes; flip over and continue to roast for …
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1) Low-carb (almost carb free) alternate to wheat lasagna roll ups. 2) Filled with tangy goat cheese and zucchini to make a complete filling vegetarian meal. 3) Grilled eggplant instead of fried - save calories, keep it low-carb, low-oil, yet …
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Pour over the eggplant -hemp heart mixture. Stir in 1 cup of the cheese and blend all of the ingredients together gently. Preheat the oven to 350F. Grease an 9-inch x 9-inch casserole dish. Spoon the eggplant mixture into …
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Dip eggplant in eggs, then bread crumb mixture. In an electric skillet or deep skillet, heat 1/2 in. of oil to 375°. Fry eggplant in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Preheat oven …
Dip eggplant, one slice at a time, in the batter then add to the skillet. Cook eggplant in batches (slices should not touch), turning occasionally, 2 to 3 minutes, until tender and golden. Use …
Make the Eggplant: Whisk together the eggs, Parmesan, water, salt, oregano, and garlic powder in a bowl. Trim the ends off each eggplant and, using a peeler, peel off 2 large swaths of skin …
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37 Low Carb Eggplant Recipes 1. Eggplant Parmesan Casserole at Low Carb Yum 2. Moussaka at Ditch The Carbs 3. Baked Eggplant Gratin at Joy Filled Eats 4. Paleo …
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Remove 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 …
casserole dish baking pan Ingredients 2 medium eggplant ends cut off sea salt 1 to 2 Tablespoons olive oil 3 cups marinara sauce 2 cups ricotta cheese ½ cup Parmesan …
1 egg 1 clove garlic germ removed, minced salt and pepper to taste 1 cup tomato passata or marinara Instructions Preheat oven to 400F/200C. Remove eggplants' ends and …
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Remove the baking sheet from the oven. Reduce the oven temperature to 425 degrees F. Arrange half of the roasted eggplant slices in the bottom of a greased 1-quart casserole dish. Spread half the marinara sauce …
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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. …
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 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.
Here are the basic steps: You start by slicing the eggplant and roasting the slices in a hot oven. Next, you layer the eggplant slices, the marinara sauce, and the mozzarella in a baking dish. Bake the casserole until golden and bubbly, about 15 minutes in a 425°F oven. Leftovers are really good, so it's not a bad idea to double the recipe.
For extra protein, add lean ground turkey or Italian turkey sausage to the filling. If you don’t want to roll and stuff the eggplant, you could lay the slices flat and layer them with the cheese mixture for a low-carb lasagna. Did you make this recipe? Leave a review »