Eggplant Rolatini Casserole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EGGPLANT ROLLATINI

Provided by Giada De Laurentiis

Categories     appetizer

Time 2h20m

Yield 6 servings

Number Of Ingredients 20



Eggplant Rollatini image

Steps:

  • Preheat the grill pan and preheat the oven to 375 degrees F.
  • 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.
  • 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.
  • 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.
  • 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 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  • Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

3 medium-sized eggplants (about 4 pounds total)
Sea salt and freshly ground black pepper
Can vegetable spray
32 ounces ricotta cheese
2 large eggs, lightly beaten
1/2 cup shredded mozzarella
8 tablespoons grated Parmesan
3 tablespoons toasted pine nuts
20 basil leaves, chiffonaded
Extra-virgin olive oil, for drizzling
2 cups fresh tomato sauce, recipe follows
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

EGGPLANT ROLLATINI

Want to learn how to cook eggplant? Here's where to start. These authentic eggplant roll-ups may take some time to prepare, but the end result is restaurant-quality. Your family will request this recipe time and again. -Nancy Sousley, Lafayette, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 5 servings.

Number Of Ingredients 31



Eggplant Rollatini image

Steps:

  • Peel and slice eggplant lengthwise into fifteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes., Meanwhile, for sauce, in a large saucepan, saute onion in oil. Add garlic; cook 1 minute longer. Stir in remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, stirring occasionally, 20-25 minutes. Rinse and drain eggplant., In a large bowl, combine filling ingredients; set aside., Place eggs in a shallow bowl. In another shallow bowl, combine bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and pepper. 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 to 375°. Spoon 1 cup sauce into an ungreased 13x9-in. baking dish. Spread 2 rounded tablespoons filling over each eggplant slice. Carefully roll up and place seam side down in baking dish. Spoon remaining sauce over roll-ups. Sprinkle with remaining Parmesan cheese. Cover and bake until bubbly, 30-35 minutes.

Nutrition Facts : Calories 726 calories, Fat 48g fat (15g saturated fat), Cholesterol 181mg cholesterol, Sodium 3182mg sodium, Carbohydrate 44g carbohydrate (19g sugars, Fiber 7g fiber), Protein 35g protein.

1 large eggplant
1 tablespoon salt
SAUCE:
1 small onion, chopped
1/4 cup olive oil
2 garlic cloves, minced
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes
1/2 cup chicken broth
1/4 cup tomato paste
2 tablespoons minced fresh parsley
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
FILLING:
1 carton (15 ounces) ricotta cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1 large egg, lightly beaten
1/8 teaspoon pepper
COATING:
3 large eggs, lightly beaten
1 cup seasoned bread crumbs
1 cup grated Parmesan cheese, divided
2 garlic cloves, minced
2 tablespoons minced fresh parsley
Dash each salt and pepper
Oil for frying

EGGPLANT ROLLATINI

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 17



Eggplant Rollatini image

Steps:

  • Preheat the oven to 350 degrees F.
  • Arrange the eggplant slices on a baking sheet; sprinkle with salt and drizzle with olive oil. Bake for 15 minutes.
  • Bring a pot of salted water to a boil. Set up a bowl of ice water alongside. Add the broccoli rabe to the pot and cook for a few minutes. Transfer to the ice bath. Drain, pat dry and chop finely.
  • Combine the broccoli rabe, ricotta, mozzarella, Parmesan and egg in a food processor; process until smooth.
  • Spread a thin layer of the filling onto each slice of eggplant. Roll the slices up tightly and place, seam-side down, in a 9-by-13-inch baking dish. Bake for 10 minutes.
  • Meanwhile, sweat the onions in some olive oil in a medium pan, about 5 minutes. Add the vegetable stock, crushed red pepper, tomatoes, garlic and oregano. Bring to a boil, lower the heat and simmer for 15 minutes.
  • In a bowl, toss the arugula with the red wine vinegar and some olive oil. Season with salt.
  • Place a large spoonful of tomato sauce on each plate, top with an eggplant rollatini and some arugula salad. Sprinkle with basil and Parmesan.

1 medium eggplant, cut lengthwise into 1/4-inch-thick slices
Salt
Olive oil
1/2 bunch broccoli rabe
1 cup ricotta
1/2 cup shredded mozzarella
1/2 cup Parmesan, plus more for sprinkling
1 egg
1/2 red onion, diced
1/4 cup vegetable stock
Pinch crushed red pepper
15 cherry tomatoes, halved
1 clove garlic, smashed
1 sprig fresh oregano, leaves coarsely chopped
1 cup arugula
1/2 tablespoon red wine vinegar
5 fresh basil leaves, cut into chiffonade

EGGPLANT ROLATINI CASSEROLE

Provided by Food Network

Categories     main-dish

Time 1h2m

Yield 8 servings

Number Of Ingredients 30



Eggplant Rolatini Casserole image

Steps:

  • Preheat oven to 400 degrees F.
  • 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 on 2 sides. Cut each eggplant lengthwise into 6 slices about 1/2-inch thick. (If you end up with more than 12 slices, just pick out the best ones.) Dip each slice into the egg mixture and transfer to a vegetable spray-coated baking sheet with sides. (If the baking sheet seems crowded, divide the slices among 2 baking sheets.) Pour any remaining egg mixture over the eggplant and bake until lightly browned, about 12 minutes. Let cool slightly before carefully loosening each slice from the pan with a flat spatula. Turn oven down to 350 degrees F.
  • Meanwhile make the Tomato Sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring, until soft and translucent. Add the remaining ingredients and cook, stirring, for 2 minutes more.
  • Make the Cheese Filling: Mix all of the ingredients together in a bowl.
  • To assemble the Rolatini: Place two tablespoons of cheese filling in the center of each eggplant slice and roll them up. Place the rolls in a single layer, seam side-down, in the baking dish, and pour the tomato sauce over the top. Cover the rolatini with the topping ingredients. Bake for 25 minutes until cheese starts to brown on top and filling starts to ooze out of the rolls. Remove and serve garnished with the basil.

3 eggs
2 tablespoons grated Parmesan
1 tablespoon water
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/8 teaspoon garlic powder
2 medium eggplants
1 tablespoon olive oil
2 tablespoons diced red onion
2 cloves garlic, chopped
1 (14-ounce) can no-sugar-added diced tomatoes
1 (8-ounce) can no-sugar-added tomato sauce
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
15 ounces whole-milk ricotta cheese
8 ounces shredded mozzarella cheese
1/2 cup grated Parmesan
1/4 cup diced roasted red peppers
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh oregano leaves
1 clove garlic, minced
1/4 teaspoon black pepper
1 large egg
4 ounces shredded mozzarella cheese
1 tablespoon olive oil
1/2 teaspoon dry oregano
Leaves from 1 bunch of basil, torn into pieces

EGGPLANT ROLLATINI

Provided by Food Network

Categories     main-dish

Time 4h55m

Yield 15 rollatini

Number Of Ingredients 11



Eggplant Rollatini image

Steps:

  • Spoon the ricotta into a fine strainer placed over a bowl in the refrigerator for several hours. Discard the excess liquid.
  • Preheat the oven to 350 degrees F.
  • Spread thin coating of olive oil on 3 baking or cookie sheet pans, or reuse the same pan several times.
  • Wash the eggplants and cut the tips off. Put the flat end down onto the cutting board. Slice the eggplants lengthwise into 1/4-inch thick slices, to make about 15 slices. Beat 4 of the eggs. Add salt and pepper to season eggs. Coat each eggplant slice with flour, then dip into the beaten eggs, drain any excess egg mixture, and lay flat on baking sheet. Bake until golden brown, about 15 minutes. If you can't cook all of the eggplant at once, bake them in batches. Remove from the oven and cool to room temperature. Note: You can make the eggplant ahead of time and store it in the refrigerator.
  • Combine spinach, ricotta, remaining egg, garlic, and 1/2 cup of the grated Romano or Parmesan in a bowl. Mix well. Add salt and pepper, to taste.
  • Spoon 1 cup of tomato sauce onto the bottom of a small baking dish. Spoon 1 to 2 tablespoons of filling onto the wide end of each piece of eggplant. Then, roll up each piece and place into the baking dish.
  • Top with remaining tomato sauce, shredded mozzarella, and remaining grated Parmesan. Cover with foil and bake for 45 minutes, until the tomato sauce is bubbling and the filling is hot. Let them rest for 15 minutes before serving.

1 1/2 pounds whole milk ricotta
Olive oil, to coat pans
2 large eggplants
5 eggs
Salt and freshly ground black pepper
All-purpose flour, for dredging
2 packages (about 12 ounces per package) frozen spinach, thawed and strained
2 to 3 garlic cloves, finely chopped
3/4 cup grated Romano or Parmesan
3 1/2 cups jarred tomato sauce
1/2 to 3/4 pound shredded mozzarella

EGGPLANT ROLLATINI WITH ANCHOVY BREADCRUMBS

Bobby Flay is always up for a challenge: He has filmed more than 500 episodes of his competition show Beat Bobby Flay, and after facing off against some of the country's best chefs - and trying to one-up them on their own signature dishes - he now has a lot of recipes and tricks in his arsenal. In his latest cookbook you'll find many of his winning recipes, along with plenty from the chefs who beat him. "Some of the recipes are memorable for being challenging, some for being surprising and some for giving me the opportunity to cook with my favorite ingredients alongside good friends and some of the best chefs in the business," he says. These eggplant rollatini are a perfect example: He made the dish during season 18 in a battle with chef and cheese guru Tracey Shepos Cenami, and he won with the help of his anchovy panko breadcrumbs. Try them yourself!

Provided by Bobby Flay

Categories     main-dish

Time 1h20m

Yield 4 servings, plus 1 cup of anchovy breadcrumbs

Number Of Ingredients 22



Eggplant Rollatini with Anchovy Breadcrumbs image

Steps:

  • Preheat the oven to 400˚ F.
  • Arrange the eggplant in an even layer on two sheet pans. Brush both sides with 6 tablespoons of the oil and season with salt and pepper. Roast until lightly golden brown and very tender, about 25 minutes. Remove from the oven and let cool. (The eggplant can be cooked up to 1 day in advance, cooled and stored, covered, in the refrigerator.) Reduce the oven temperature to 375˚ F.
  • Meanwhile, make the sauce: Heat the remaining 2 tablespoons oil in a large Dutch oven over high heat until shimmering. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes with their juices and season with salt and pepper. Bring to a boil and cook until the tomatoes begin to soften, about 10 minutes. Crush the tomatoes with a potato masher. Add the chile paste and basil and cook the sauce until it thickens, stirring occasionally, about 25 minutes. Season with salt and pepper.
  • Make the filling: Mix together the ricotta, egg, diced mozzarella and 1/4 cup of the Pecorino in a medium bowl until combined. Season with salt and pepper and fold in the parsley and oregano.
  • Ladle 1 cup of the sauce into the bottom of a 9-by-13-inch baking dish. Spread 2 tablespoons of the cheese filling over each eggplant slice. Carefully roll up and place them, seam-side down, in the baking dish. Once all the eggplant rolls are in the dish, ladle another cup of the sauce evenly over them and sprinkle the grated mozzarella and remaining 1/2 cup Pecorino over the top.
  • Bake until the sauce is bubbling and the cheese has melted and turned lightly golden brown, about 20 minutes. Sprinkle the breadcrumbs over the top and garnish with torn basil, if desired.
  • Heat the oil in a medium skillet over high heat until shimmering. Add the anchovies and cook until dissolved, about 2 minutes. Add the garlic and cook for 1 minute more.
  • Add the panko and spread into an even layer. Cook until golden brown, about 3 minutes. Flip the crumbs, press them into an even layer again and cook until the bottom is golden brown, about 3 minutes longer. Add the lemon zest and season with pepper and more salt, if desired.
  • Spread on a large plate or sheet pan and let cool. Store, tightly covered, in a cool, dry place for 1 day, or in the refrigerator for up to 3 days. Re-crisp in a dry skillet over low heat before using.

3 medium eggplants, cut lengthwise into twelve 1/2-inch-thick slices
8 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 medium Spanish onion, finely diced
5 garlic cloves, mashed to a paste with 1/4 teaspoon kosher salt
1 28-ounce can peeled whole tomatoes, undrained
1 to 2 tablespoons Calabrian chile paste, to taste
12 fresh basil leaves, torn into pieces, plus more (optional) for serving
16 ounces whole-milk ricotta cheese
1 large egg, lightly beaten
4 ounces fresh mozzarella cheese, cut into small dice
3/4 cup freshly grated Pecorino Romano cheese
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh oregano
4 ounces low-moisture whole-milk mozzarella, coarsely grated
Anchovy Breadcrumbs (recipe follows), for serving
1/3 cup extra-virgin olive oil
5 oil-packed anchovy fillets, chopped
3 garlic cloves, mashed to a paste with 1/4 teaspoon kosher salt
1 cup panko breadcrumbs
Finely grated zest of 1 lemon
Freshly ground black pepper

EGGPLANT ROLLATINI

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 20



Eggplant Rollatini image

Steps:

  • Preheat the grill pan and preheat the oven to 375 degrees F.
  • 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.
  • 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.
  • 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.
  • 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 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  • Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

3 medium-sized eggplants (about 4 pounds total)
Sea salt and freshly ground black pepper
Can vegetable spray
32 ounces ricotta cheese
2 large eggs, lightly beaten
1/2 cup shredded mozzarella
8 tablespoons grated Parmesan
3 tablespoons toasted pine nuts
20 basil leaves, chiffonaded
Extra-virgin olive oil, for drizzling
2 cups fresh tomato sauce, recipe follows
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

More about "eggplant rolatini casserole recipes"

EGGPLANT ROLLATINI (LOW CARB!) - SPEND WITH PENNIES
Web Nov 7, 2020 Ingredients VEGGIES Eggplant is the star in this dish. Fresh tomatoes add flavor. MEAT Prosciutto or ham are great in this recipe …
From spendwithpennies.com
5/5 (12)
Total Time 45 mins
Category Casserole, Dinner, Entree, Main Course
Calories 531 per serving
  • 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.
eggplant-rollatini-low-carb-spend-with-pennies image


EGGPLANT ROLLATINI RECIPE | CHEFDEHOME.COM
Web Traditional Eggplant Rollatini or rolatini (if you prefer to call it so) is prepared by shallow frying thin sliced breaded eggplant (like Eggplant Parmesan ), then stuffed with ricotta cheese and rolled. Resulting …
From chefdehome.com
eggplant-rollatini-recipe-chefdehomecom image


BEST EGGPLANT ROLLATINI RECIPE - BAKED AND EASY! {VIDEO}
Web Jan 26, 2020 Tools: Eggplant Rollatini Eggplant Rollatini Recipe Eggplant Rollatini, sometimes seen as “eggplant rollatine” or involtini, it is simply eggplant rolled with a ricotta cheese mixture topped with tomato …
From savoryexperiments.com
best-eggplant-rollatini-recipe-baked-and-easy-video image


EASY EGGPLANT ROLLATINI RECIPE - GARLIC & ZEST
Web May 30, 2018 Preheat the oven to 375°. Spray a small casserole dish with vegetable spray and set aside. Cut the stems and heel of the egg plant, then slice the eggplant into ½" thick slices from root to tip. Place the …
From garlicandzest.com
easy-eggplant-rollatini-recipe-garlic-zest image


CHEESY EGGPLANT ROLLATINI RECIPE - ANNA PAINTER - FOOD …
Web Sep 7, 2016 Eggplant Cheesy Eggplant Rollatini 5.0 (1) 1 Review Grilling the eggplant for this simple, hearty dish lends both flavor and texture. Make sure the eggplant slices are completely tender...
From foodandwine.com
cheesy-eggplant-rollatini-recipe-anna-painter-food image


GRILLED EGGPLANT ROLLATINI RECIPE | VALERIE BERTINELLI | FOOD NETWORK
Web Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and set aside. Heat a grill pan over medium-high heat. Brush the eggplant slices with the …
From foodnetwork.com
Author Valerie Bertinelli
Steps 5
Difficulty Easy


EGGPLANT ROLLATINI - LIDIA
Web Ingredients 1 ½ pounds fresh ricotta cheese or 3 cups packaged whole-milk ricotta Tomato Sauce 2 medium eggplant (each about 4 inches wide and about 1 pound) coarse salt ½ …
From lidiasitaly.com


SPICY EGGPLANT ROLLATINI - JAZZY VEGETARIAN - VEGAN AND DELICIOUS!
Web Jun 3, 2021 Put 1 cup vegan marinara sauce and 1 tablespoon olive oil into the bottom of a 9- x 13-inch or similarly sized casserole dish and stir with a spoon to evenly coat the …
From jazzyvegetarian.com


CHEESY EGGPLANT ROLLATINI RECIPE — HOW TO MAKE EGGPLANT
Web Jul 21, 2021 Fry eggplant until golden, about 2 minutes per side; transfer to a plate. Repeat with remaining eggplant, adding more oil to pan as needed. Step 3 In a medium …
From delish.com


EGGPLANT ROLLATINI RECIPE - EATINGWELL
Web May 5, 2023 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 …
From eatingwell.com


EGGPLANT ROLLATINI QUINOA CASSEROLE - COOK NOURISH BLISS
Web Jun 18, 2014 Transfer the quinoa to a large bowl. Meanwhile, preheat the oven to 400 degrees. Add the eggplant to a rimmed baking sheet and add in the olive oil, salt and …
From cooknourishbliss.com


EGGPLANT ROLLATINI RECIPE | BON APPéTIT
Web Aug 31, 2002 Preparation. Step 1. Preheat oven to 350°F. Spray 3 baking sheets and one 13x9x2-inch glass baking dish with nonstick spray. Place flour in 1 wide shallow bowl, …
From bonappetit.com


EGGPLANT ROLLATINI RECIPE (PARMIGIANA STYLE) - EATING EUROPEAN
Web Sep 28, 2019 Add passata, basil, salt, pepper, and pinch of sugar; cover and cook for 20 minutes. Saute onions and garlic and add wine. Add Passata. Chop the basil and add to …
From eatingeuropean.com


EGGPLANT ROLATINI CASSEROLE RECIPE | FOOD NETWORK
Web Eggplant Rolatini Casserole 55 Reviews Level: Intermediate Total: 1 hr 2 min Prep: 25 min Cook: 37 min Yield: 8 servings Nutrition Info Save Recipe Ingredients Deselect All …
From foodnetwork.cel29.sni.foodnetwork.com


EGGPLANT ROLLATINI - PEEL WITH ZEAL
Web May 19, 2023 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. …
From peelwithzeal.com


Related Search