Eggplant Roll Up Recipes

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.

Steps:

• Preheat oven to 350ºF (175ºC).
• Slice the ends the eggplants and slice them into ¼ -inch (½ cm) slices and lay them out on a baking sheet covered in parchment paper.
• Season with a pinch of salt on both sides of the eggplant slices and let them sweat for 20 minutes, then dry them with a paper towel. Once dried; add a pinch of pepper.
• Bake for 20 minutes, or until soft.
• Meanwhile, in a medium-size bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese, basil, and egg.
• Remove eggplant slices from the oven and turn oven to 400ºF (200ºC).
• Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up, repeating for all slices.
• In a 11x17-inch (28 x 43cm) baking sheet, pour ½ of the marinara sauce, then add all the roll-ups seam down. Pour remaining ½ of marinara sauce, and top with basil and parmesan.
• Bake for 25 minutes, or until cheese is melted and golden brown.
• Enjoy!

Steps:

• Heat a grill pan over high heat. Thinly slice the eggplant, a minimum of 18 slices. Season with salt, pepper and grill seasoning blend. Grill the thin slices to tenderize the eggplant, 2 to 3 minutes on each side or until cooked through. Combine the cheeses, black pepper and sun-dried tomatoes. Top each slice of cooked eggplant with a dab of cheese and some arugula and basil then roll up. The eggplant roll ups should have a few greens sticking out of both ends.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.
• Slice eggplant into 1/4-inch thick slices lengthwise; discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels.
• Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs.
• Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes.
• Mix ricotta cheese, Romano cheese, and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling.
• Bake rolls in the preheated oven until filling is hot, about 25 minutes.

Steps:

• Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add garlic, and cook until fragrant and lightly browned. Pour in the crushed tomatoes and tomato sauce. Season with Italian seasoning, salt, sugar, and pepper. Simmer covered over medium-low heat for 30 minutes, stirring occasionally. Remove from heat and set aside.
• Preheat the oven to 400 degrees F (200 degrees C). In a large shallow dish, stir together the bread crumbs and flour. In a separate dish, whisk together the eggs and cream with a fork.
• Heat the remaining olive oil in a large skillet over medium-high heat. Dip each eggplant slice into the egg mixture, then coat with breadcrumbs. Fry each slice until golden brown in the hot oil, turning once. Drain on paper towels.
• Spread a thin layer of the marinara sauce in the bottom of a 9x13 inch baking dish. In a large bowl, stir together the ricotta cheese, mozzarella cheese, Parmesan cheese and parsley. Spread 2 to 3 tablespoons of the cheese mixture onto one side of each slice of eggplant. Roll up, and place in the baking dish seam side down. Spoon the remaining tomato sauce over the rolls. Cover the baking dish with a lid or aluminum foil.
• Bake for 30 minutes in the preheated oven. Garnish with additional chopped parsley before serving if desired.

Steps:

• Slice eggplant lengthwise into sixteen thin (about 1/8-inch thick) slices. Place the 3 eggs in a shallow bowl and beat with the water. In another shallow bowl, combine matzo meal, garlic, parsley, oregano and pepper. Dip the eggplant slices in the eggs, coating the entire surface. Press the egg-coated slices into the matzo mixture, coating the entire surface.
• Heat about 1/8-inch of vegetable oil in a large sauté pan over medium heat. Fry the coated eggplant slices in batches for 1-1/2 to 2 minutes per side, or until lightly browned and crispy. Drain on paper towels and set aside. Add more vegetable oil as needed to keep the eggplant slices from sticking to the pan.
• For filling, combine the spinach, cream cheese, mozzarella cheese, Parmesan cheese, parsley and remaining 1 egg in a large bowl. Mix to blend the ingredients thoroughly and set aside.
• Preheat the oven to 375°F. Spoon one cup of pasta sauce into an ungreased 13x9-inch baking dish. Place equal amounts of the filling on the wider ends of eggplant slices. Carefully roll up each slice and place the rolls, seam sides down, in the prepared baking dish. Spoon the remaining pasta sauce on top. Cover the pan and bake for 30 minutes.