How to Make Eggplant Rollatini with Spinach + Sweetpotatoes


Healthy Recipes Eggplant Rollatini Recipe

Preheat the oven to 200C/400F degrees. Spread the filling mixture over the eggplant slices and roll up. Spoon ¼ cup of the marinara sauce over the base of a large baking dish. Place the rolled up eggplants on the sauce. Spoon the remaining marinara sauce over the eggplant and sprinkle with the mozzarella.


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Place the eggplant up, on the flat side where you cut the stem. Using a sharp knife, slice thin eggplant slices about 1/4-inch thick (6mm). Place each slice on a plate and sprinkle salt on both sides of the eggplant. Set aside 10 minutes for the vegetable slices to sweat and extract their natural water.


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This keto eggplant rollatini is slices of coated eggplant stuffed with a cheesy ricotta filling and baked in a sugar free marinara sauce with mozzarella. EGGPLANT ROLLATINI. Keto Vegetarian Recipes. Learn more. Slices of cooked eggplant covered in almond flour & cheese are stuffed with a cheesy ricotta filling..


How to Make Eggplant Rollatini with Spinach + Sweetpotatoes

Remove from oven and let cool slightly. In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, basil, parsley, garlic powder, salt, and pepper. Mix well until all ingredients are thoroughly combined. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.


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Preheat the oven to 350ºF/ 180C and spread ½ cup marinara sauce on the bottom of a 9×13 baking dish. Set aside. To make the spinach ricotta filling, you'll need a large bowl. Combine thawed and drained spinach, ricotta, minced garlic, one egg, ½ cup Mozzarella Cheese and ½ cup Parmesan Cheese.


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Remove eggplant slices from the oven and turn oven to 400ºF (200ºC). Spoon about 2 tablespoons of the vegan ricotta onto the eggplant slice then roll it up, repeating for all slices. Eggplant with Ricotta. In an 11x17-inch baking pan, pour ½ of the jarred red sauce, then add all the roll-ups seam down.


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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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Bake eggplant in the oven for about 10 minutes. Remove and let cool down completely. In a bowl, add ricotta, parmesan cheese, egg, garlic and basil. Mix completely. In another bowl, combine marinara sauce with tomato sauce. Add a thin layer of sauce on the bottom of a 13x9 baking dish. When the eggplant is cooled down, spread 1 tablespoon of.


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On a clean flat surface, lay out the eggplant; then add a dollop of cheese and roll the eggplant. Place each roll seam side down in the baking dish. Repeat for all; then top with extra sauce and the shredded cheese. Place the dish in the oven and bake for 25-30 minutes until the cheese has melted and the rollatini is hot and bubbly.


Eggplant Rollatini Stuffed With Spinach and Cheese Recipe Recipes

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. Rinse the eggplant and squeeze to remove the excess water. Place the eggplant on the baking sheet, brush both sides, and sprinkle with some salt.


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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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Bake for 10 minutes, remove from the oven and let cool. While eggplants are cooking, prepare ricotta/spinach mixture. In a bowl, combine ricotta, mozzarella (½ cup), parmesan, spinach, egg and garlic. Mix well and season to taste. Spread ½ cup tomato sauce on the bottom of a large baking dish.


Vegan Eggplant Rollatini Healthy Vegan Dinner Recipes, Vegan Entree

Instructions. Place the eggplant in a colander and cover with kosher salt, mixing so that the salt covers all surfaces of the eggplant. Let drain 30 minutes to an hour. Preheat the oven to 425F. Spray a baking sheet with nonstick spray. Rinse the eggplant well. Put the beaten egg in a small dish.


Eggplant Rollatini Skinnytaste

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.


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Bake the Rollatini. Pour the marinara sauce evenly over the eggplant rolls in the baking dish.Cover the dish with foil and bake in the preheated oven for about 20-25 minutes, or until the sauce is bubbling and the cheese is melted and golden.Remove the foil and continue baking for an additional 5 minutes to allow the cheese to slightly brown.


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Preheat oven to 400°F. Season the eggplant with a little more salt and pepper, then arrange on two parchment-lined baking sheets. Cover tightly with foil and bake until eggplant is tender and pliable but NOT fully cooked, about 8 to 10 minutes. Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.