Recipe For Eggplant Rollatini Casserole

Eggplant Rollatini (Low Carb!) Spend With Pennies

WEBNov 7, 2020 · Cook eggplant in 1 tablespoon olive oil in a skillet over medium heat until lightly browned, about 2 minutes per side. Lay out …

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 The Mediterranean Dish

WEBJun 10, 2020 · Remove from oven and set aside briefly to cool. (Leave the oven on for the rollatini) Meanwhile, prepare the filling. In a bowl, add …

1. Slice eggplants length-wise into 1/4-inch thin slices (it's easier to do this using a mandolin slicer like this one. affiliate link) You should have about 12 slices of similar size (reserve end pieces that are shorter or odd-shaped for another use).
2. Sprinkle eggplant slices with salt and set aside on paper towel for 20 minutes. This will help the eggplant sweat out any bitterness. Pat dry. Rinse with water, then dry again.
3. Heat oven to 375 degrees F.
4. Brush a large baking sheet with extra virgin olive oil. Arrange eggplant slices in one layer on baking sheet. Brush the tops of the eggplant slices with more extra virgin olive oil. Bake in heated oven for 8 minutes or so until soft enough to fold (do not overcook.) Remove from oven and set aside briefly to cool. (Leave the oven on for the rollatini)

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Eggplant Rollatini Recipe Giada De Laurentiis Food …

WEBNov 16, 2016 · In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 …

1. Preheat the grill pan and preheat the oven to 375 degrees F.
2. Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.
3. In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix.
4. Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil.

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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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