Eggplant Rollatini Ready in 45 Minutes!

Eggplant Rollatini Nutrition Facts Eat This Much

In a large bowl, whisk together the ricotta cheese, 1/2 cup mozzarella , 1/4 cup parmesan, egg, basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and red pepper flakes, if using. Spread 1 cup of the marinara sauce in the bottom of a large baking dish (9×13-inch or 8×11-inch will work).

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Fold in spinach. Coat a 9-by-13-inch baking dish with cooking spray. Spread 1 1/4 cups marinara in the bottom of the dish. Spoon 2 tablespoons ricotta mixture on 1 end of 1 eggplant slice; roll up and place the roll, seam-side down, in the marinara in the dish. Repeat the process with the remaining eggplant slices and ricotta mixture.

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Preparing the eggplant. Preheat the oven to 350 degrees and line 2 sheet pans with foil. Spray with cooking spray and lay eggplant slices in a single layer on the pans. Sprinkle kosher salt onto the eggplant to taste and rest for 10 minutes. Pat the eggplant slices with a dry paper towel to absorb any moisture.

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Slice the eggplants into thin slices. You should end up with 12 thin slices. Place the eggplant in a colander and sprinkle it with salt. Set the eggplant aside for 15 minutes. In the meantime, make the filling: combine ricotta, ¼ cup of parmesan, egg, garlic powder, Italian herbs, salt, and pepper in a bowl.

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At this point, preheat the oven to 375f and set a rack to the middle level. Place a 1/4" of marinara sauce into the bottom of a 10 by 15" baking dish. Place 2-3 tablespoons of the ricotta mixture into the middle of each eggplant piece and roll. Place all the filled eggplant rollatini seam side down into the baking dish.

Eggplant Rollatini Ready in 45 Minutes!

Nutrition Facts. For a Serving Size of 1 rollatini ( 99 g) How many calories are in Eggplant Rollatini? Amount of calories in Eggplant Rollatini: Calories 170. Calories from Fat 108 ( 63.5 %) % Daily Value *. How much fat is in Eggplant Rollatini? Amount of fat in Eggplant Rollatini:

Eggplant Rollatini Recipe Erin Lives Whole

Place eggplant on prepared baking sheets and spray with cooking spray (or brush with oil) on both sides. Bake in preheated oven for 15-20 minutes, until softened. This releases excess moisture and makes the eggplant easier to roll. In a bowl, combine the ricotta, shredded mozzarella, grated Parmesan, egg, garlic, chopped basil, salt, and pepper.

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Preheat oven to 375° F. Spread ¼ cup marinara sauce on the bottom of a 9 x 13-inch baking dish. Scoop a heaping 2 tablespoons of filling onto the middle of each eggplant slice and roll it up. Place it seam-side-down in the baking dish. Repeat for all. Spoon up to 1 cup of marinara sauce over the top.

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Preheat Oven to 400°F (205°C) Remove the eggplant's top and slice it lengthwise into roughly ¼-inch or 1 cm thick strips. Arrange the slices in a colander, season with salt, and leave for 30 to.

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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 cook for another 4-5 minutes.

Eggplant Rollatini

Cut the eggplant lengthwise into1/4-inch thick slices and place them in a colander. Sprinkle generously with the coarse salt, tossing to expose all slices, and let drain for 1 hour. Rinse the eggplant under cool running water, drain thoroughly and pat dry. Pour ½ cup each of the olive and vegetable oils into a medium skillet over medium-high heat.

Eggplant Rollatini Ready in 45 Minutes!

Line two or three baking trays with parchment paper. Set them aside and preheat the oven to 400°F (220°C). To make the rollatini, trim eggplant ends and discard or compost. Keep eggplant skin on. Then, slice the eggplant lengthwise into ¼-inch thick slices (6mm).

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Spread the 1 cup of sauce in a 9x13-inch baking dish. Scoop about 11/2 tablespoons of the filling onto the end of one of the roasted eggplant slices and roll. Place the seam side down in the baking dish. Repeat with the remaining filling and eggplant slices. Pour over the remaining cup of tomato sauce.

Eggplant Rollatini

Roast the eggplant in the oven for 15 minutes, until soft and mostly dry. Pat the eggplant with paper towels to soak up any extra moisture. In a medium bowl, stir together the filling ingredients. Spread 1/2 cup (118 ml) marinara sauce over the bottom of a 9×13 stoneware baking dish.

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For a Serving Size of 1 serving ( 398.7 g) How many calories are in Eggplant Rollatini? Amount of calories in Eggplant Rollatini: Calories 325.3. Calories from Fat 191.6 ( 58.9 %) % Daily Value *. How much fat is in Eggplant Rollatini? Amount of fat in Eggplant Rollatini: Total Fat 21.3g.

Eggplant Rollatini Recipe

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.