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Breaded and stuffed aubergine rolls recipe

Breaded and stuffed aubergine rolls recipe


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  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals

Slices of breaded aubergine filled with ricotta cheese and spinach are topped with a savoury tomato sauce in this vegetarian rollatini recipe.

1 person made this

IngredientsServes: 8

  • 1 large aubergine, cut lengthwise into 1/2cm thick slices
  • 120ml milk
  • 60g wholemeal flour
  • 2 teaspoons garlic powder, divided
  • 1 teaspoon onion granules, divided
  • 1/2 teaspoon chilli flakes, or to taste
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 eggs
  • 100g panko breadcrumbs
  • 60ml olive oil, divided
  • For the sauce
  • 2 tablespoons olive oil
  • 1/2 large onion, chopped
  • 2 teaspoons minced garlic, or to taste
  • 400g tomato passata
  • 600g chopped tomatoes
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons dried oregano, or to taste
  • 2 teaspoons dried basil, or to taste
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning, or to taste
  • Filling
  • 425g ricotta cheese
  • 225g fresh spinach
  • 1 egg
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon minced garlic
  • 1/8 teaspoon ground nutmeg
  • salt and ground black pepper to taste

MethodPrep:45min ›Cook:45min ›Extra time:20min › Ready in:1hr50min

  1. Preheat oven to 180 C / Gas 4.
  2. Place aubergine slices in a large dish and cover with salted water. Let soak, about 15 minutes. Drain and cover with milk.
  3. Combine flour, 1 teaspoon garlic powder, 1/2 teaspoon onion granules, 1/4 teaspoon chilli flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large resealable plastic bag.
  4. Beat eggs lightly in a shallow bowl that is long enough for the aubergine slices to fit in.
  5. Combine panko breadcrumbs, remaining 1 teaspoon garlic powder, 1/2 teaspoon onion granules, 1/4 teaspoon chilli flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper in another large resealable plastic bag.
  6. Place 1 slice aubergine in flour mixture, shaking to coat. Dip in egg. Transfer to bag with panko mixture, shaking to coat. Repeat with remaining slices.
  7. Heat 1 tablespoon olive oil in a large pan. Cook coated aubergine slices in batches until golden brown and crisp, about 2 minutes per side. Transfer to a cooling rack. Repeat with remaining aubergine, adding oil as needed.
  8. To make the sauce: Heat 2 tablespoons oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion softens, about 5 minutes. Stir in tomato passata, chopped tomatoes, 2 teaspoons pepper, oregano, basil, 1 teaspoon salt and Italian seasoning. Reduce heat to low and cover; cook sauce, stirring occasionally, until flavours combine, 10 to 15 minutes.
  9. To make the filling: Mix ricotta cheese, spinach, egg, Parmesan cheese, 1 teaspoon garlic, nutmeg, salt and pepper together gently in a bowl to make filling.
  10. Spread 2 to 3 tablespoons of filling over each aubergine slice. Roll slices into logs and arrange in a single layer in a baking dish. Pour tomato sauce evenly on top.
  11. Bake in the preheated oven until sauce is bubbly, about 30 minutes. Let stand for 5 minutes before serving.

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Reviews & ratingsAverage global rating:(7)

Reviews in English (5)

by Christina

Delicious! I did scale the recipe back b/c while I LOVE eggplant in any form, the family does not. I did use my own sauce that I already had made, but followed the recipe otherwise. My mom makes something very similar to these and I love them, so I knew I was gonna love these too. I topped mine w/ shredded mozzarella before baking~YUM! Thanks for sharing.-01 Sep 2016

by Celeste

This was a tasty meatless dish. My husband actually really liked it. I had a hard time cutting the eggplant 1/4" and so mine ended up a little fat which made them harder to roll. There was a ton of directions and even though I am a pretty fast cook this took me around 1 1/2 hours to make and clean up all the dishes. So do this when you have plenty of time to cook but the dish was enjoyable and a nice change of pace from the typical dinner ideas. If I would change anything it would be to cut the salt in half because it did seem slightly salty.-11 Sep 2016

by [email protected]

This was more work than I bargained for, but it turned out so well I will make it again. You could take some of the shortcuts suggested in other reviews, but I do think the homemade sauce is key to the great flavor. I wasn’t able to roll the eggplant into pinwheels, so I layered the ingredients as another reviewer suggested . Next time I will make the sauce the day before to cut down on kitchen time.-16 Mar 2018


Eggplant involtini

I love simple recipes that make use of in-season fresh produce. This easy eggplant recipe is exactly that. Stuffing the eggplant with an easy, flavorful cheese mixture ensures even the fussiest of eaters will love this dish. It’s also another way to use up the many, many batches of tomato sauce I have after trying to preserve perfect summer-ripe tomatoes.


Eggplant Rollatini

Posted By Savita

Eggplant Rollatini, it's Sunday!

Eggplant Rollatini is one of my favorite summer dinner. When summer starts giving away loads of plum eggplants. I start craving for this lightened-up eggplant casserole.. more than ever.

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 eggplant rolls are then baked over bead of flavorful tomato sauce (like lasagna). Sometimes also topped with mozzarella cheese.

Eggplant Rollatini makes a great low-carb alternative to lasagna. I also like to keep preparation lite by grilling or roasting eggplant instead of breading and frying. The recipe is completely vegetarian, and every bite just melts in mouth. So delicious and lite that it is perfect for meatless Monday dinner. (hint hint)

So, what are we waiting for?! Let's make some Eggplant Rollatini!! Shall we?!

Oh, forgot to share. You can prepare eggplant rollatini completely in oven or all the way on grill too. I have shared instructions for both.

I bet you know by now that someone looves Eggplant. :) Ratatouille or Skinny Eggplant Parmesan, Or Roasted Eggplant Pasta are some of my other favorite homemade eggplant dinners.

If you don't like eggplant (just in case), I must tell you that Vishal (my dear husband) does not like eggplant either. Yet, he ate a plate-full of Eggplant Rollatini. With impressive and delicious layers of grilled eggplant, goat cheese, herbs, and zucchini noodles in a garlicky tomato sauce. This humble casserole tastes like a 5-star restaurant meal.. only less expensive, healthier, and way more delicious.

Grilled or Roasted Eggplant (instead of fried):

Like I said, traditionally Eggplant Rollatini is breaded and shallow fried. When I have access to grill or even a cast iron grill pan.. I lightly oil and season the eggplant slices and grill until nice grill marks appear and eggplant is soft but not mushy. This keeps dish lite, low in carb and oil, and of course easy to cook. For these pictures I used cast iron griddle. When not in mood to grill, I just saute these in pan with lite drizzle of oil. Cooking eggplant makes it soft and easy to roll just like lasagna sheets.

Note: You can also roast eggplant in oven. Pre-heat oven at 350 degrees Fahrenheit. Arrange eggplant slices on parchment lined sheet tray, drizzle with oil and sprinkle some salt. Cook for 10-12 minutes or until eggplant slices are soft.

Filling - Herbaceous, Veggie-licious, and Delicious:

Filling of Eggplant Rollatini recipe is my favorite part. Traditionally these rolls are famous as eggplant ricotta rolls but I like the flavor of goat cheese better. By all means if you want to use ricotta, go for it. I'm fan of tang of goat cheese with buttery eggplant. Herb goat cheese gives this Italian dish a little Mediterranean flair.

To make eggplant rolletini filling still low-carb, I also layer some zucchini noodles with goat cheese. When dish goes in oven, zucchini noodles cook al-dente with heat of tomato sauce and eggplant. No one will judge the sneaked-in serving of veggie inside a cheese-filled roll. It makes it filling, a complete meal in itself.

Traditionally, beaten egg is mixed in cheese. I find it absolutely unnecessary. If eggplant is cooked and pliable , it holds on to cheese filling very nicely. There is no need to add egg.

If you stick to the recipe, it can easily fit in your skinny eggplant rollatini recipe book.

Okay, let me sum-up, what makes this recipe - skinny, healthier, and perfect for summer?:

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 delicious with charred smokey grill flavor.
4) Last but no way the least - the best way to use last load of summer eggplant and zucchini.

To make Eggplant Rollatini, I start by slicing eggplant into thin slices. I grill eggplant with some oil and salt until it gets nice grill marks and is pliable. While eggplant gets ready, I mix the filling of goat cheese and herbs. Also, coarse grate or spiralize zucchini.

I add the tomato sauce ingredients in sauce pan, stuff each eggplant with goat cheese mixture, roll and top on sauce with seam side down. I bake it for 15 minutes, then dust resulting eggplant rolls with mixture of Parmesan and herbs. 5 minutes uncovered in oven until top is crisp brown.

That's it! Eggplant Rollatini is ready to serve!

Gluten Free?

You can easily make this recipe gluten free by skipping the breadcrumbs from Parmesan topping. Honestly, even in these pictures I topped half of eggplant rolls with parmesan-breadcrumbs and half with just parmesan. Both tasted equally amazing.

Serving Suggestions:

If you ask me, I eat 2-3 pieces of eggplant rollatini and I'm full. 1-2 slices of grilled bread on side are great to scoop flavorful tomato sauce. So, here are my 3 favorite serving suggestions:
1) Serve as Main Course with side of bread or salad.
2) Serve on side of a meat main course such as grilled chicken.
3) Serve as an appetizer.

Honestly, no matter how you serve it.. I can tell you that this easy eggplant rollatini recipe will be your next favorite Italian vegetarian family meal. Bring home some eggplant or pick some from garden, let's serve Eggplant Rollatini for meatless Monday!


Enchilada Chicken Parmesan

Ingredients:

  • 4 boneless skinless chicken breast halves, (about 1/2-inch thick)
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup whole wheat pastry flour or all purpose flour
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cayenne pepper
  • 2 large eggs
  • 2 cups panko breadcrumbs
  • 1 1/2 cups red enchilada sauce, divided
  • 1 tablespoon extra virgin olive oil
  • 1 cup freshly grated cheddar cheese
  • 1/4 cup freshly grated Parmesan cheese
  • Chopped fresh cilantro, optional
  • Chipotle hot sauce

Preheat oven to 450°F.

Pat chicken breast halves dry and season to taste – on both sides – with salt and pepper.

On a large plate, combine the flour, cumin, coriander and cayenne whisk to combine.

In another bowl, whisk the eggs.

On a third large plate, pour out the breadcrumbs in an even layer.

Spread 1/2 cup enchilada sauce into the bottom of a baking dish large enough to comfortably fit all four chicken breasts.

Lightly dredge one chicken breast half in the flour mixture tap off excess.

Dip the chicken breast half in the eggs, letting any excess drip off.

Finally, coat the chicken breast half on both sides with the panko bread crumbs, pressing to adhere. Set aside on a clean plate.

Repeat with the remaining chicken breast halves.

Heat olive oil in a large nonstick skillet set over medium-high heat. Place chicken breast halves into the hot skillet and cook, turning once, until golden brown on both sides, about 6 minutes total.

Place chicken in the baking dish with the sauce.

Spoon the remaining 1 cup enchilada sauce evenly over the chicken breast halves. Top with both cheeses and bake for 15 minutes, or until the cheese is bubbly and the chicken is cooked through.

Serve topped with cilantro and/or chipotle hot sauce.


Method

First of all, wipe the aubergine and trim off the stalk end, then use the very sharpest knife you have to cut it lengthways into 8 thin slices about ¼ inch (5 mm) thick.

When you get to the bulbous sides these slices should be chopped into small pieces and kept aside for the filling. Now arrange the slices of aubergine in rows on the baking sheet, then brush each slice lightly with olive oil and season with salt and pepper.

Pop them into the oven on a high shelf and let them pre-cook for 15 minutes, by which time they will have softened enough for you to roll them up easily. Next pour boiling water on the tomatoes and after 1 minute drain and slip the skins off. Then cut each tomato in half and, holding them in the palm of your hand, gently squeeze them until the seeds come out – it's best to do this over a plate or a bowl! You can watch how to do this by clicking on the Cookery School Video on this page. Now using a sharp knife, chop the tomatoes into approximately ¼ inch (5 mm) dice. Now heat 1 tablespoon of the oil in a large solid frying pan and fry the onion, chopped aubergine and crushed garlic for about 5 minutes. Then add the chopped tomatoes, torn basil leaves and tomato paste and continue to cook for about another 5 minutes. Give everything a good seasoning and add the chopped anchovies and capers.

Then remove the pan from the heat and let the mixture cool slightly. Now chop the Mozzarella into very small dice. As soon as the aubergines are cool enough to handle, sprinkle each one with chopped Mozzarella, placing it all along the centre of each slice. On top of that, put an equal amount of stuffing ingredients, leaving a border all round to allow for expansion. Roll up the slices and put them in the baking dish, making sure the overlapping ends are tucked underneath. Finally brush each one with oil, combine the fresh breadcrumbs and grated Parmesan, sprinkle the mixture over them, pop a basil leaf on top, then bake in the oven (same temperature) for about 20 minutes and serve immediately.


Breaded and stuffed aubergine rolls recipe - Recipes

I didn’t used to be a huge fan of eggplant, otherwise known as aubergine if you’re not from the ol’ US of States, but now, I quite literally cannot get enough of the stuff. The problem that many people have is not quite knowing how to use it outside of baba ghanoush, no really obviously recipes spring to mind.

In fact, the thick, almost meaty consistency of eggplant means that it’s fantastic to slice, to either bake or fry. Although I do love my Jerk Eggplant Bacon on a Sunday morning, on the weekdays, this is a nice alternative.

This is also an incredibly simple recipe it’s near impossible to ruin a marinara sauce, and the eggplant is as easy as pie. It’s also gluten- and sugar-free, with no soy at all. A great quick meal for the family!

You’ll need:
(Feeds 2)
1 onion, diced finely
4 cloves garlic, diced
2 1/2 cups canned diced tomatoes
2 tablespoons red wine / balsamic vinegar
1 tablespoon oregano
2 medium eggplant
1/2 cup ground flax
balsamic vinegar*
a cheeky splash of hot sauce
coconut oil

Method:
In a frying pan, heat the coconut oil and then add in the garlic and onions
Fry for 4 minutes, then add in the tomatoes, red wine / balsamic vinegar and the oregano
Stir then keep over a low heat for at least 20 minutes an hour will make the flavours come out a lot more. Stir as necessary
When the sauce is just about done, heat your oven to 400 degrees F / 200 degrees C
Lightly grease a baking tray with coconut oil and set aside
Cutting horizontally to create long slice, cut your both your eggplants into 6 equal slices, leaving you with 12 complete slices. Leave the skin on
Place your ground flax into one bowl and a few tablespoons of balsamic vinegar into another
Drag each eggplant slice in the vinegar, then straight into the flax to coat it on both sides, then place it onto the baking tray
Repeat for each slice, using more vinegar and flax if necessary
When finished, drizzle a little more coconut oil over the eggplant slices and place into the oven
Bake for ten minutes before turning the slices, then bake for another 10-15 minutes
Arrange the eggplant slices on two plates, and top with the marinara sauce
Enjoy!

*Using watered down Hoi Sin sauce is actually another great idea here, and it gives an interesting mixture of flavours to the dish. I love it!

“Breading” the eggplant slices with flax both greatly increases the nutritional content of this meal and makes it suitable for gluten-free diets too. Flax is an essential part of any vegan diet for its omega-3 content as well as its fibre.

This is one of those great recipes that tastes great but is incredibly healthy with it even the oil used here is good for you!


Gallery

  • 4 tablespoons olive oil
  • 2 large eggplants (about 3 pounds total), sliced lengthwise (about 16 slices total)
  • kosher salt and black pepper
  • 1 ½ cups marinara sauce
  • 2 large eggs
  • 1 15-ounce container ricotta
  • 2 teaspoons dried oregano
  • 2 cups grated mozzarella (8 ounces)
  • ½ cup grated Parmesan (1½ ounces)

Heat oven to 450° F. Divide the oil between 2 rimmed baking sheets. Dividing evenly, arrange the eggplant slices in a single layer on the baking sheets and turn to coat in the oil season with ½ teaspoon salt and ¼ teaspoon pepper.

Bake the eggplant, rotating the baking sheets halfway through, until soft and beginning to brown, 12 to 15 minutes let cool. Reduce heat to 400° F.

Meanwhile, in the bottom of a 9-by-13-inch or some other 3-quart baking dish, spread ½ cup of the marinara sauce. In a large bowl, whisk together the eggs, ricotta, oregano, 1 cup of the mozzarella, and ¼ teaspoon each salt and pepper.

Place about 3 tablespoons of the ricotta mixture on one end of a slice of eggplant, roll it up, and transfer it to the prepared baking dish. Repeat with the remaining eggplant slices and ricotta mixture.

Top the eggplant rolls with the remaining cup of marinara sauce and the remaining cup of mozzarella. Sprinkle with the Parmesan.

Bake until the cheese has melted and the sauce is bubbling, 20 to 25 minutes. Let cool for 5 minutes before serving.


Aubergine Parmigiana

Layers of silky aubergine, sweet tomato, our signature cheese sauce and grated cheese make this parmigiana a delicious vegetarian meal.

Remove film and place tray onto a baking tray. Cook in preheated oven at 200°C / Fan 180°C / Gas 6 until piping hot for:

From frozen: 30-35 minutes
From defrosted: 20-25 minutes

Remove from oven and allow to stand for 5 minutes before serving.

Please Note: Not suitable for microwave cooking. Do not reheat once cooked.

Servings Suggestion: Serve hot as either a main course, or as a delicious side dish to grilled or roasted meats.

Please note: May contain nuts, peanuts & sesame seeds

For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Aubergine (37%) (aubergine, sunflower oil), cheese sauce (33%) (cream (MILK), medium fat hard cheese (MILK), water, WHEAT flour (calcium carbonate, iron, niacin, thiamin), salt, modified maize starch, lemon juice from concentrate, stabiliser (dried EGG white, gelling agent (pectin), sugar), tomato sauce (27%) (tomato, onion, tomato puree, olive oil, modified maize starch, vegetable bouillon (salt, maltodextrin, potato starch, yeast extract, vegetables (onions, parsnip) parsley, sunflower oil, spices (turmeric, lovage, pepper, garlic, mace, nutmeg), lovage extract), brown sugar, basil, butter (MILK), garlic, salt, black pepper), topping (3%) (medium fat hard cheese (MILK)).

  • Energy: 894 kJ/ 219 kcal
  • Fat: 19.8g, of which Saturates: 6.9g
  • Carbohydrate: 4g, of which Sugars: 2.8g
  • Fibre: 1.2g
  • Protein: 6.4g
  • Salt: 0.65g

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours


Your Easy Eggplant Involtini game plan:

♡ Cut two eggplants into long, thin strips. Bake them in your oven until they are soft.

♡ Mix together some ricotta, parmesan, and a squeeze of lemon.

♡ Simmer a simple tomato sauce.

♡ Roll the lemony ricotta in the eggplant and bake with the sauce poured over top.

You'll have the ricotta and the tomato sauce made by the time the eggplant strips come out of the oven. All you'll need to do then is quickly roll them, pop them in the oven, and pour yourself a glass of wine.

Pour one for me too and I'll come over to help you eat!

If you make this Easy Eggplant Involtini Recipe make sure you snap a pic and tag #theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!


HOW TO MAKE EGGPLANT ROLLATINI

  • First thing you’re going to want to do is slice up some eggplants and bake them for 15-ish minutes.
  • In the meantime, you will want to prepare the filling: a tub of ricotta cheese, a bit of feta cheese, some parmesan and mozzarella, is what you will need. Seasonings and garlic, too!

  • Once the eggplants are done baking, please let them cool down a bit before adding the cheese mixture to each slice and rolling it up.
  • Lastly, you will arrange the eggplant bundles over some marinara sauce, spoon whatever cheese mixture you have leftover around the bundles, add more marinara sauce and cheese, and bam. Bake and then eat!

I’d like to dive into that and drown in it… yummmm!

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