Cover and bake for approximately 25 minutes or until sauce is bubbling. It was very easy to make though & we had fun putting it together. Also, if you end up with extra, random-sized eggplant pieces, use them in a vegetable stew or soup. Set aside. Spread ricotta mixture evenly over slices of eggplant, then roll up lengthways. Add carrot and cook 5 minutes or until tender. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Squeeze out the extra water and place on paper towels for 10 minutes. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. The French call these roll-ups roulades. Place 1 tablespoon ricotta mixture on 1 eggplant slice, and roll up from 1 … (Just a quick note to say that we tried this with plain goat cheese and it was divine), put in layers like lasagna. Spread a thin layer of the marinara sauce in the bottom of a 9x13 inch baking dish. This is a great way to use those summer eggplants! In a small bowl, mix Parmesan cheese and bread crumbs; sprinkle over top. Here's a GLUTEN-FREE version: add a LOT of freshly grated parm or romano cheese to the egg mixture (so that it's thick enough to coat) and skip the breadcrumbs. 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. 1 cup Romano or parmesan cheese Meanwhile, in a large bowl, mix ricotta, bread crumbs, rosemary, lemon juice and zest. i did not fry it, or even coat it, just broiled it with some olive oil. Grease a cookie sheet with 1 Tbsp. Drain on paper towels. Information is not currently available for this nutrient. Dream of traveling to Italy or can’t wait to return? Worth the work! Something seemed to be missing though & it was kind of heavy. Add the ricotta, parmesan, nutmeg and a pinch of salt and pepper. I adapted this eggplant involtini recipe from Tartine, the book by Chad Robertson that has become the bible of sourdough bread baking. Repeat with all slices. Love this, Ellen. Repeat with the remaining ricotta mix and eggplant slices. In the south of Italy, sliced eggplant or zucchini would be wrapped around a ricotta filling. Preheat the oven to 400 degrees F (200 degrees C). Then place a spoonful of filling at the end of eggplant slice and roll up tightly. Then place a spoonful of filling at the end of eggplant slice and roll up tightly. This dish looked very gourmet was very tasty and I think I'd like to give it a try with some goat cheese next time. Pour heavy cream over top of the eggplant rolls to moisten. Welcome autumn! 2 tablespoons fresh basil, chopped. Sprinkle slices with salt, stack side by side in a colander, and let drain for 1 hour. Preheat the oven to 375 degrees F. Stir the drained ricotta, 2/3 cup of the grated cheese and the parsley together in a mixing bowl. More savory and yummy autumn dishes: Ciambella alle Carote – Italian Ring Cake – with Vegan and Sugar-free option. Taste and season with salt and pepper. Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 … Some recipes call for frying the eggplant slices in olive oil on the stovetop to prepare them for rolling. My husband described this dish to me as a childhood favorite of his; I recreated it by experimenting until I came up with something as rave-worthy as he remembered. Milk or half-and-half can be used instead of the whipping cream. Place the eggplant rolls in the baking dish on top of the tomato sauce. In Italy, bread has sacred qualities and should never be wasted. Go right to the saute pan with the egg-cheese dipped slices. This recipe is delicious and worth the effort. You are in the right place. Place the roll, seam side down, in a 30 x 20cm baking dish. Allrecipes is part of the Meredith Food Group. If you answered yes to these questions, welcome aboard! Combine ricotta, egg, garlic, 1/4 c. Parmesan and 1/4 c. mozzarella in a medium bowl. I am so very grateful. The heavy cream was substituted with milk. Some of the links on my website are affiliate links. In a large bowl, stir together the ricotta cheese, mozzarella cheese, Parmesan cheese and parsley. Step 5 Mix ricotta cheese, Romano cheese, and garlic in a … Nutrient information is not available for all ingredients. This is now one of my favorite and my fiance's italian style dishes. Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Spread 2 to 3 tablespoons of the cheese mixture onto one side of each slice of eggplant. To assemble the eggplant roll-ups, add a spoonful of ricotta mixture (about a heaped tbsp) in the centre of a slice of eggplant then roll it up. Place 1 tablespoon of the ricotta mixture on one eggplant slice. Fun and Informative Links all about the Slow Food Movement: All about Slow Food International Starting at 1 short end of each, loosely roll up eggplant slices, enclosing filling. Learn about the Snail of Approval, Slow Food Presidia and Ark of Taste foods, Two of my articles on Slow Food: here and here. Roll up the eggplant slices to form rolls and close them with a toothpick to hold them together. Add comma separated list of ingredients to exclude from recipe. Take a slice of fried eggplant, place a tablespoonful of tomato sauce in the centre, add a mint leaf, and sprinkle with the grated salted ricotta. Heat the remaining olive oil in a large skillet over medium-high heat. presents very nicely. Combine, ricotta, milk, chives, thyme and lemon rind (add salt and pepper if required). Bake for 25 minutes at 425° F. Garnish with parmigiana cheese. Everyone devoured it! For my full disclosure, click here. Add onion and cook 2 minutes until fragrant. I did make a few changes/additions. That means that if you purchase an item through that link, I will receive a small commission. Pour 1 cup of the marinara into an 11- x 7-inch baking dish. Do you love Italian food? Cachi e Noci Crostata – Persimmon and Walnut Tart. I agree with your method of cooking the slices in the oven- forget the frying! Pour heavy cream over top of the eggplant rolls to moisten. 1 teaspoon coarse black pepper. Dip each eggplant slice into the egg mixture, then coat with breadcrumbs. Congrats! Bake for 30 minutes in the preheated oven. 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